---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish
       Yield: 6 servings
       5 tb Extra-virgin olive oil
       6 tb Unsalted butter
       1 lg Onion; finely chopped
   1 1/2 lb Lean lamb, finely ground
       2 lg Ripe tomatoes; peeled, diced
       1 ts Honey
       1 tb Ground cinnamon; OR to taste
     1/2 ts Sea salt; OR to taste
       1 ts Cracked black pepper
            -OR to taste
     1/4 c  Reduced meat stock
            -=OR=- robust red wine
   1 1/2 tb Minced flat-leaf parsley
       1 c  Fresh myzithra cheese; -OR-
            - Small curd cottage cheese,
            - drained
     1/3 c  Finely grated feta cheese
     1/2 ts Grated nutmeg
       2    Egg yolks
      12    Phyllo sheets
 ------------------------FOR SERVING------------------------
            Confectioners' sugar
            Ground cinnamon
   Warm 1 tablespoon of the olive oil and 2 tablespoons
   of the butter in a heavy skillet and saute the onion
   over low heat until soft, about 8 minutes.  Raise the
   heat, add the meat, and saute until lightly browned,
   breaking up any lumps with a wooden spoon.  Add the
   tomatoes, honey, cinnamon, salt, and 1/2 teaspoon of
   the pepper, and bring to a boil.  Add the stock, bring
   to a boil, reduce the heat, and simmer 15 minutes, or
   until almost all the liquid has evaporated.  Add the
   marjoram and parsley, and additional cinnamon,
   marjoram, and pepper to taste (do not add salt at this
   point, as the cheese mixture is salty).  Set aside, or
   refrigerate for up to 24 hours.
   Heat the oven to 375 F.  Press the myzithra through a
   sieve or food mill into a bowl.  Combine with the
   feta, nutmeg, remaining 1/2 teaspoon pepper, and the
   egg yolks, cover and set aside. Combine the remaining
   4 tablespoons butter and olive oil in a small
   saucepan, and melt over very low heat.  Brush a heavy
   baking sheet with some of this mixture.  Lay the
   phyllo sheets one on top of another and cut in half
   crosswise to make 24 sheets.  Tightly rewrap half the
   sheets and refrigerate.  Lay 1 of the remaining sheets
   on a clean work surface, with a long end facing you,
   and brush lightly with the butter mixture.  Lay a
   second sheet on top, brush it with the mixture, and
   repeat with a third sheet.  Lay another sheet on top.
   Divide the meat mixture into 6 portions.  Place 1
   portion on the bottom third of the top phyllo sheet
   and shape it into a sausage about 8 inches long.
   Divide the cheese filling into 6 portions and spread 1
   portion over the meat.  Fold the bottom edges of the
   phyllo layers over the filling, then fold over the 2
   sides, and roll up to make a firm neat parcel.  Place
   on the baking sheet and repeat with the remaining
   phyllo and filling. Brush the rolls with the remaining
   butter mixture and bake 25 to 30 minutes, or until
   deep golden brown.  Drain on paper towels, sprinkle
   liberally with the confectioners' sugar and cinnamon,
   and transfer to a warm platter.