Village Journals
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Cheese Beef Phyllo
This was yummy - dont salt the beef as there is plenty in the Feta... but it needed more herbs for my desi-taste - also found that the baking temp is too high i recomend 250-300 cover the top or it will burn and make sure you bake it long enough for all the layers of phyllo to cook through uncover just at the end! ... enjoy
Ingredients:
? 2 lb ground beef
? 1 medium onion, chopped
? 4 centiliter garlic, minced
? 1/2 lb fresh mushrooms, sliced
? 1 single bay leaf
? 1 1/4 teaspoon salt
? 1/2 teaspoon chili powder
? 1/2 teaspoon cumin powder
? 1/4 teaspoon cinnamon
? 8 oz (1 cn) tomato sauce
? 1/3 cup Burgundy or rose wine
? 1 single egg
? 8 oz (1 pk) cream cheese,
? 1 single softened
? 1 cup creamed cottage cheese
? 1/2 cup crumbled feta cheese
? 1/2 cup unsalted butter, melted *
? 8 oz (1/2 pk) phyllo leaves **
? 1/4 cup dry bread crumbs
Garnishes:
? 1 single parsley sprigs
? 12 single cherry tomatoes
? 1 single fresh fruit kabobs (opt.)
* Unsalted margarine, melted, can also be used.
** Phyllo Leaves are Greek pastry and they should be defrosted.
Instructions:
Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 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 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter.
Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 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. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 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.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines.
Yield: 12 servings
Ingredients:
? 2 lb ground beef
? 1 medium onion, chopped
? 4 centiliter garlic, minced
? 1/2 lb fresh mushrooms, sliced
? 1 single bay leaf
? 1 1/4 teaspoon salt
? 1/2 teaspoon chili powder
? 1/2 teaspoon cumin powder
? 1/4 teaspoon cinnamon
? 8 oz (1 cn) tomato sauce
? 1/3 cup Burgundy or rose wine
? 1 single egg
? 8 oz (1 pk) cream cheese,
? 1 single softened
? 1 cup creamed cottage cheese
? 1/2 cup crumbled feta cheese
? 1/2 cup unsalted butter, melted *
? 8 oz (1/2 pk) phyllo leaves **
? 1/4 cup dry bread crumbs
Garnishes:
? 1 single parsley sprigs
? 12 single cherry tomatoes
? 1 single fresh fruit kabobs (opt.)
* Unsalted margarine, melted, can also be used.
** Phyllo Leaves are Greek pastry and they should be defrosted.
Instructions:
Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 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 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter.
Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 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. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 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.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines.
Yield: 12 servings