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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
1 lb lean ground chuck |
1 lb lean ground lamb |
2 tablespoons olive oil |
2 onions, chopped |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
1 teaspoon oregano, crushed |
1 cup tomato sauce |
1/2 teaspoon cinnamon |
2 eggs, lightly beaten |
1 cup freshly grated parmesan cheese |
1/2 cup butter, melted |
12 sheets phyllo pastry |
Directions:
1. In a skillet, saute ground meat in olive oil with onions until browned; season with salt, oregano and pepper; add tomato sauce & cinnamon.
2. In a small bowl, beat eggs and stir in Parmesan cheese; when ground meat has cooled, fold in the eggs and cheese mixture.
3. Butter a 9x13 inch baking pan; arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet with the melted butter.
4. Spread a layer of cooled meat mixture evenly on Phyllo & cover with remaining six phyllo sheets, brushing each with melted butter.
5. Trim edges of Phyllo to fit pan with a sharp knife; slice through top of pastry to form diamond shapes.
6. Bake in a preheated 350°F oven until pastry is golden crisp, about 20 to 25 minutes.
7. May be served hot or cold.
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