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,
1 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 parlsey sprigs
12 cherry tomatos
1 fresh fruit kabobs (opt.)
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
Servings: 12 servings
Beef Pita Recipe brought to you by Recipe Ideas
Categories: Beef; Bread; Breads; Meat
The History of Recipes
We are able to read the history of written recipes way back into the far past, at least as far back into recorded history as the early Egyptians, and maybe even further. However, these, old recipes were just simple hieroglyphic instructions for preparing meals.
Later, we have a couple of interesting cookery books which were published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian food that is popular today, but rather descriptions of the types of meals prepared by the chefs of the wealthy. By the time we get to the 20th century, cooking books are increasing in popularity mostly as a result of increased literacy, leisure time and disposable income. |
We hope you enjoy this Beef Pita recipe.
