*  Exported from  MasterCook  *
 
                           BEEF PITA--GREEK STYLE
 
 Recipe By     : kati@glnserv.UUCP (Lady Dragon)
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Course--Beef                Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        ground beef
    1      medium        onion -- chopped
    4      cloves        garlic -- minced
      1/2  pound         fresh mushrooms -- sliced
    1                    bay leaf
    1 1/4  teaspoons     salt
      1/2  teaspoon      chili powder
      1/2  teaspoon      cumin powder
      1/4  teaspoon      cinnamon
    8      ounces        tomato sauce
      1/3  cup           burgundy or rose wine
    1      large         egg
    8      ounces        cream cheese -- softened
    1      cup           creamed cottage cheese
      1/2  cup           crumbled feta cheese
      1/2  cup           unsalted butter -- melted
    8      ounces        phyllo leaves (1/2 package)
      1/4  cup           dry bread crumbs
                         parsley sprigs
                         cherry tomatoes
 
 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 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 (350F degrees) 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.
 
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