Title: Beef Pita, Greek Style
Categories: Ground Sandwich Greek Garlic
Yield: 12 Servings
| 2 | lb | Ground Beef |
| 1 | | Med. Onion, Chopped |
| 4 | | Small Cloves Garlic, Minced |
| 1/2 | lb | Fresh Mushrooms, Sliced |
| 1 | | Bay Leaf |
| 1 1/4 | ts | Salt |
| 1/2 | ts | Chil Powder |
| 1/2 | ts | Cumin Powder |
| 1/4 | ts | Cinnamon |
| 8 | oz | (1 cn) Tomato Sauce |
| 1/3 | c | Burgundy Or Rose Wine |
| 1 | | Large Egg |
| 8 | oz | (1 pk) Cream Cheese,Softened |
| 1 | c | Creamed Cottage Cheese |
| 1/2 | c | Crumbled Feta Cheese |
| 1/2 | c | Unsalted Butter, Melted * |
| 8 | oz | (1/2 Pk) Phyllo Leaves ** |
| 1/4 | c | Dry Bread Crumbs |
| GARNISHES |
| | | Parlsey Sprigs |
| 12 | | Cherry Tomatoes |
| | | Fresh Fruit Kabobs (opt.) |
* Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek
pastry and they should be defrosted.
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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. Place a cherry
tomato on each of 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.