Ingredients Jump to Instructions ↓

  1. 2 lb Ground Beef

  2. 1 ea Med. Onion, Chopped

  3. 4 ea Small Cloves Garlic, Minced

  4. 1/2 lb Fresh Mushrooms, Sliced

  5. 1 ea Bay Leaf

  6. 1 1/4 ts Salt

  7. 1/2 ts Chil Powder

  8. 1/2 ts Cumin Powder

  9. 1/4 ts Cinnamon

  10. 8 oz (1 cn) Tomato Sauce

  11. 1/3 c Burgundy Or Rose Wine

  12. 1 ea Large Egg

  13. 8 oz (1 pk) Cream Cheese,Softened

  14. 1 c Creamed Cottage Cheese

  15. 1/2 c Crumbled Feta Cheese

  16. 1/2 c Unsalted Butter, Melted

  17. 8 oz (1/2 Pk) Phyllo Leaves **

  18. 1/4 c Dry Bread Crumbs

  19. --GARNISHES-- 1 x Parlsey Sprigs

  20. 12 ea Cherry Tomatoes

  21. 1 x Fresh Fruit Kabobs (opt.)

  22. 5 minutes. Stir in tomato sauce and wine; cook, covered,

  23. 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush

  24. 13 x 9-inch baking pan with melted butter. Line pan with

  25. 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with

  26. 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon

  27. 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place

  28. 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with

  29. 1/5 of the meat and 1/5 to the cheese fillings. Repeat with

  30. 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining

  31. 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F.)

  32. 1 hour or until top is golden brown. Cool at least

  33. 10 minutes before cutting along scored lines. Place a cherry tomato on each of

  34. 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers.


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