Beef Pita, Greek Style #2

Yields:	12 servings
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Ingredients

2	pounds	ground beef
1	medium	onion	chopped
4	cloves	garlic	minced
1/2	pound	mushrooms	fresh, sliced
1	each	bay leaf
1 1/4	teaspoons	salt
1/2	teaspoon	chili powder
1/2	teaspoon	cumin
1/4	teaspoon	cinnamon
8	ounces	tomato sauce
1/3	cup	burgundy wine	or rose wine
1	each	egg
8	ounces	cream cheese	softened
1	cup	cottage cheese	creamed
1/2	cup	feta cheese	crumbled
1/2	cup	butter	or margarine, melted
8	ounces	phyllo pastry sheets	defrosted
1/4	cup	bread crumbs	dry

Garnishes
1	x	parsley sprigs
12	each	cherry tomatoes
1	x	fruit	fresh kabobs, optional

Directions

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

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Member Review

Bisquick Dumplings

Here is the exact recipe from the box, just so you know... it's not always printed on the box. Dumplings: Mix 2 cups Bisquick and 2/3 cup milk until soft dough forms. Drop dough by spoonfuls onto stew (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Depending on where you live, you may need to add more liquid. The secret is... DO NOT OVER MIX! and let them set for a few minutes, so they rise. My grandmother always made this dumpling recipe for her Chicken 'n Dumplings. My husband "hated" dumplings because they were like eating wet raw dough. These are not doughy. Once he tried these he loves them.

Reviewed by MrMoonlight