Beef Pita~ Greek Style #2 Recipe

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Beef Pita~ Greek Style #2 Ingredients

2 lb Ground Beef
1 medium Onion, Chopped
4 cl Garlic, Minced
1/2 lb Fresh Mushrooms, Sliced
1 Bay Leaf
1 1/4 tsp Salt
1/2 tsp Chili Powder
1/2 tsp Cumin Powder
1/4 tsp Cinnamon
8 oz (1 cn) Tomato Sauce
1/3 cup Burgundy Or Rose Wine
1 Egg
8 oz (1 pk) Cream Cheese,
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

Parlsey Sprigs
12 Cherry Tomatos
Fresh Fruit Kabobs (opt.)

A Recipe for
Beef Pita~ Greek Style #2

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Beef Pita~ Greek Style #2

Anyhow, the hole in the doughnut is at least digestible.
H.L. Mencken

Beef Pita~ Greek Style #2 Directions

Contributed to the echo by: Jean Hores Beef Pita, Greek Style

* Unsalted margarine, melted, can also be used. ** Phyllo Leaves are
Greek pastry and they should be defrosted.

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 strawberries or
other fruits in season on small wooden skewers.

Servings: 12

Serves: 12

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