1 hr 25 mins
My Private Note
Units: US | Metric
- 2 lbs beef, Ground
- 1 medium onion, Chopped
- 4 cloves garlic, Minced
- 1/2 lb fresh mushrooms, Sliced
- 1 bay leaf
- 1 1/4 teaspoons salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cinnamon
- 1 (8 ounce) can tomato sauce
- 1/3 cup Burgundy wine or 1/3 cup rose wine
- 1 large egg
- 1 (8 ounce) packet cream cheese, Softened
- 1 cup cream-style cottage cheese
- 1/2 cup feta cheese, Crumbled
- 1/2 cup unsalted butter, Melted (Unsalted margarine, melted, can also be used.)
- 8 ounces phyllo pastry sheets, defrosted (1/2 Package)
- 1/4 cup dry breadcrumbs
- 1Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color.
- 2Pour off drippings.
- 3Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes.
- 4Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally.
- 5Remove bay leaf.
- 6Cool while preparing cheese filling.
- 7Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth.
- 8Stir in cottage and feta cheeses and blend.
- 9Brush 13 x 9-inch baking pan with melted butter.
- 10Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter.
- 11Layer with 3 more pastry sheets, brushing each with butter.
- 12Sprinkle bread crumbs evenly over top.
- 13Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat.
- 14Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings.
- 15Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings.
- 16Turn bottom pastry ends up over filling.
- 17Place remaining 8 pastry sheets smoothly over top, brushing each with butter.
- 18Using spatula, tuck top pastry sheets around inside edges of pan.
- 19With sharp knife, score top lightly in half lengthwise and sixths crosswise.
- 20(Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown.
- 21Cool at least 10 minutes before cutting along scored lines.
- 22Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving.
- 23Garnish with parsley.
- 24Garnish individual servings with fresh fruit kabobs, if desired.
- 25FRESH FRUIT KABOBS:
- 26To 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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Nutritional Facts for Beef Pita, Greek Style
Serving Size: 1 (226 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 360.5
- Calories from Fat 188
- Total Fat 20.9 g
- Saturated Fat 11.8 g
- Cholesterol 110.9 mg
- Sodium 700.0 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 1.3 g
- Sugars 2.5 g
- Protein 24.6 g