Prep time: 20 mins > Cook time: 1 hr 20 mins > Ready in: 1 hr 40 mins
Ingredients (Serves 12)
2 pounds ground beef
8 ounces (1 can) tomato sauce
1/3 cup red wine 1 medium onion, chopped
4 garlic cloves, minced
1 large egg
1/2 pound fresh mushrooms, sliced
8 ounces (1 package) cream cheese, softened
1 bay leaf
1 cup plain greek yogurt
2 teaspoons salt
1/2 cup crumbled feta cheese
1 teaspoon chili powder
1/2 cup (1 stick) butter, melted
1/2 teaspoon cumin
8 ounces (1/2 package) Phyllo sheets, defrosted
1/4 teaspoon cinnamon
1/4 cup dry bread crumbs
12 cherry tomatoes
1: Combine ground beef, onion, and garlic in a large skillet. Cook, stirring frequently until done. Pour off drippings.
2: Add mushrooms, bay leaf, salt, chili powder, cumin, and cinnamon. Cook for 5 minutes, stirring frequently.
3: Stir in tomato sauce and wine. Cook, covered, 10 minutes, stirring occasionally. Remove the bay leaf. Cool.
4: In a separate bowl combine egg and cream cheese, beat with an electric mixer until smooth. Stir in yogurt and feta cheese.
5: Brush a 13×9 inch baking pan with melted butter. Line pan with 1 sheet of phyllo dough, fitting the dough to the contour of the pan.
6: Brush the pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle the breadcrumbs evenly over the top.
7: Spoon 1/5 of the meat filling in a layer over the crumbs and 1/5 of the cheese filling over the meat.
8: Place 1 phyllo sheet over the cheese filling, brush with butter. Repeat the layers 4
more times, brushing each sheet of phyllo dough with butter and topping with fillings.
9: Place the remaining pastry sheets smoothly over the top layer, brushing each sheet with butter.
10: Using a spatula, tuck top pastry sheets around the inside edges of the pan. With a sharp knife, score the top lightly a few times.
11: Bake for 1 hour or until top is golden brown. Cool at least 10 minutes before cutting.
12: Place one cherry tomato on each of 12 small wooden toothpicks and insert the toothpick into the center of each serving.