beef pita
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Ingredients For beef pita
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2 lbground beef
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8 ozcream cheese softened
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1 ccottage cheese, creamed
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1/2 cfeta cheese crumbles
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1/2 cunsalted butter, melted
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8 ozphyllo sheets
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1/4 cbread crumbs
- GARNISH INGREDIENTS
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parsley sprigs
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1egg
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1/3 cburgundy wine
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8 oztomato sauce
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1onion, chopped
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4cloves minced fresh garlic
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1/2 lbfresh mushrooms, sliced
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1bay leaf
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1.25 tspsalt
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1/2 tspchili powder
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1/2 tspcumin
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1/4 tspcinnamon
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12cherry tomatoes
How To Make beef pita
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1Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color.
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2Pour off drippings.
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3Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes.
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4Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally.
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5Remove bay leaf.
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6Cool while preparing cheese filling.
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7Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth.
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8Stir in cottage and feta cheeses and blend.
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9Brush 13 x 9 inch baking pan with melted butter.
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10Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.)
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11Brush pastry with butter.
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12Layer with 3 more pastry sheets, brushing each with butter.
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13Sprinkle bread crumbs evenly over top.
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14Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat.
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15Place 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.
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16Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings.
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17Turn bottom pastry ends up over filling.
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18Place remaining 8 pastry sheets smoothly over top, brushing each with butter.
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19Using spatula, tuck top pastry sheets around inside edges of pan.
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20With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through.)
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21Bake in moderate oven (350 degrees) 1 hour or until top is golden brown.
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22Cool at least 10 minutes before cutting along scored lines.
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23Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving.
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24Garnish with parsley.
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25Garnish individual servings with fresh fruit kabobs, if desired.
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26FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strawberries or other fruits in season on small wooden skewers.
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27Servings: 12
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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