Ingredients
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1 lb lean ground chuck
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1 lb lean ground lamb
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2 tablespoons olive oil
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1 1/2 teaspoons salt
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1/2 teaspoon black pepper
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1 teaspoon oregano, crushed
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1 cup tomato sauce
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1/2 teaspoon cinnamon
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2 eggs, lightly beaten
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1 cup freshly grated parmesan cheese
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1/2 cup butter, melted
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12 sheets phyllo pastry
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2 onions, chopped
Instructions
- In a skillet, saute ground meat in olive oil with onions until browned; season with salt, oregano and pepper; add tomato sauce & cinnamon.
- In a small bowl, beat eggs and stir in Parmesan cheese; when ground meat has cooled, fold in the eggs and cheese mixture.
- Butter a 9x13 inch baking pan; arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet with the melted butter.
- Spread a layer of cooled meat mixture evenly on Phyllo & cover with remaining six phyllo sheets, brushing each with melted butter.
- Trim edges of Phyllo to fit pan with a sharp knife; slice through top of pastry to form diamond shapes.
- Bake in a preheated 350°F oven until pastry is golden crisp, about 20 to 25 minutes.
- May be served hot or cold.