MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mediterranean Meat Pie In Phyllo
Categories: Pastry, Beef, Herbs, Vegetables
Yield: 12 servings
16 oz Packagefrozen phyllo dough;
- thawed in its package
1 lg Egg
+=WHISKED IN=+
1 c Almond milk
1 c Extra virgin olive oil; for
- meat filling
1 c Chopped onions
1 1/2 lb Lean ground beef
1 ts Ground allspice (opt)
1 ts Garlic powder
Salt & pepper
Set the oven @ 350ºF/180ºC.
Carefully lay the thawed phyllo dough sheets between two
lightly damp kitchen towels. Cover remaining dough while
preparing each layer so it will not dry out and become
brittle.
Begin with preparing the meat filling. Heat 1 tablespoon
olive oil in a large nonstick pan. On medium-high heat,
sauté the chopped onions briefly. Add the ground beef.
Cook until fully browned, tossing regularly. Remove the
pan from the heat briefly to drain any fat, then return
back to the stove. Add in the spices and stir to fully
combine. Remove from the heat.
Now, to assemble the phyllo pie, lay three to four
sheets of phyllo dough on the bottom of a lightly
greased 9 x 13 inch baking pan. Fold any excess dough
in. Brush the top phyllo sheet very generously with the
oil. Repeat this step as you lay three to four sheets of
phyllo at a time in the baking pan until you have used
up 1/2 of the phyllo sheets.
Now, as you have a nice base for your pie, spread the
meat filling evenly on top of the last phyllo sheet.
Layer the remaining sheets on top of the meat repeating
the same process as before (again, three or four sheets
at a time, fold excess phyllo and smear oil on the top
sheet) until the phyllo sheets are used up.
Brush the top sheet very generously with the olive oil.
With a sharp knife, cut the phyllo pie into 12 or more
squares.
Season the prepared Almond milk and egg mixture with
salt and pepper and pour evenly over the pie.
Place the phyllo meat pie uncovered on the middle rack
of the 350 degrees F heated-oven for about 45 minutes to
an hour, or until cooked through. It should turn a nice
golden brown. Be watchful so that pie does not over bake
or burn.
Serve warm as an entrée or side dish. Enjoy!
NOTES: Do not skimp on oiling the phyllo layers as
indicated above. Make sure you brush a generous amount
of the olive oil so that each layer is well soaked. If
you want to prepare the pie ahead of time, you can
follow the steps all the way, but do not pour the
milk-egg mixture over until just before you want to bake
it. The pie must be covered tightly and kept in the
fridge until you are ready to bake. Do not prepare more
than one night ahead.
Serves 12 generous pieces. Alternatively cut the squares
into diamond shapes to yield more portions.
by Gitta Bixenspanner
RECIPE FROM:
https://aish.com/purim-menu
Uncle Dirty Dave's Archives
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... Escoffier had little to say about pumpkin pie spice.
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