"light" Greek Ground Beef Roll

"I created this light version of recipe #60976 by evelyn/athens as a way to enjoy this wonderful meal without having to feel guilty about the fat and calories. While the original recipe was 14 WW pts for 1/6th of a roll, the light version now comes to 5 pts for 1/6th of a roll. A huge improvement in my book. To get a thicker sauce you can use fat-free half and half, but that may raise the points value."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 35mins
Ingredients:
15
Serves:
18
Advertisement

ingredients

Advertisement

directions

  • Heat large non-stick skillet over medium-high heat. Add onion and meat and cook breaking up meat until all liquid eaporates and meat is browned. Add garlic and spinach. Cover and simmer 20 minutes, stirring occasionally.
  • Whisk together nugmeg, cinnamon, thyme, flour and milk. Bring to a boil over medium-high heat stirring constantly for 2 minutes or until thickened. Remove from heat. Whisk in egg. Place over medium heat and contine to stir for 2 minutes. Set aside.
  • Heat butter in small skillet over medium heat. Add pine nuts and stir until golden-brown.
  • Stir sauce, pine nuts and cheese into meat. Season with salt and pepper and cool.
  • OAMC: The meat mix may be frozen at this point for later use. To use, thaw overnight in the fridge before proceeding with the remaining directions.
  • Preheat ove to 350.
  • Lightly grease rimmed baking sheet. Cover work surface with a towel.
  • Place 1 phyllo sheet on towel with long edge nearest you. Spray with butter spray. Add 1 sheet of phyllo. Sray with buttter spray. Continue until 10 sheets are layered.
  • Spread 1/3 of cooled meat mixture on phyllo leaving 1 1/2 inch border. Using the towel as an aid, roll the phyllo lengthwise.
  • Transfer, seam side down to baking sheet. Repeat with remaining mix and phyllo. Spray tops with butter spray.
  • The roll may be frozen at this stage as well. Wrap in foil and freeze. Do not thaw before baking.
  • Bake until crisp and golden, about 50-60 minutes. If cooking from frozen may require an additional 10 minutes of baking. Let stand 10-15 minutes before slicing.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I live in Tampa, FL with my husband and 6 year old daughter. I work full time which leaves me little time for other activities, however my weekends are filled with cooking. In what little time I have left over after all my other responsibilities I enjoy reading and watching a little television. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes