Beef Pita Greek Style Beef Recipes

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Beef Pita Greek Style


2 lb Ground Beef
1 ea Med. Onion, Chopped
4 ea Small Cloves Garlic, Minced
1/2 lb Fresh Mushrooms, Sliced
1 ea 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 cBurgundy Or Rose Wine
1 ea Large Egg
8 oz (1 pk) Cream Cheese,Softened
1 cCreamed Cottage Cheese
1/2 cCrumbled Feta Cheese
1/2 cUnsalted Butter, Melted *
8 oz (1/2 Pk) Phyllo Leaves **
1/4 cDry Bread Crumbs


1 xParlsey Sprigs
12 ea Cherry Tomatoes
1 xFresh Fruit Kabobs (opt.)

* 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 strwberries or other fruits in season on small
wooden skewers.

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