Subj : 3/16-17 Purim - 2
To   : All
From : Dave Drum
Date : Thu Mar 17 2022 07:29:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mediterranean Meat Pie In Phyllo
 Categories: Pastry, Beef, Herbs, Vegetables
      Yield: 12 servings
 
     16 oz Packagefrozen phyllo dough;
           - thawed in its package
      1 lg Egg
           +=WHISKED IN=+
      1 c  Almond milk
      1 c  Extra virgin olive oil; for
           - meat filling
      1 c  Chopped onions
  1 1/2 lb Lean ground beef
      1 ts Ground allspice (opt)
      1 ts Garlic powder
           Salt & pepper
 
  Set the oven @ 350ºF/180ºC.
  
  Carefully lay the thawed phyllo dough sheets between two
  lightly damp kitchen towels. Cover remaining dough while
  preparing each layer so it will not dry out and become
  brittle.
  
  Begin with preparing the meat filling. Heat 1 tablespoon
  olive oil in a large nonstick pan. On medium-high heat,
  sauté the chopped onions briefly. Add the ground beef.
  Cook until fully browned, tossing regularly. Remove the
  pan from the heat briefly to drain any fat, then return
  back to the stove. Add in the spices and stir to fully
  combine. Remove from the heat.
  
  Now, to assemble the phyllo pie, lay three to four
  sheets of phyllo dough on the bottom of a lightly
  greased 9 x 13 inch baking pan. Fold any excess dough
  in. Brush the top phyllo sheet very generously with the
  oil. Repeat this step as you lay three to four sheets of
  phyllo at a time in the baking pan until you have used
  up 1/2 of the phyllo sheets.
  
  Now, as you have a nice base for your pie, spread the
  meat filling evenly on top of the last phyllo sheet.
  
  Layer the remaining sheets on top of the meat repeating
  the same process as before (again, three or four sheets
  at a time, fold excess phyllo and smear oil on the top
  sheet) until the phyllo sheets are used up.
  
  Brush the top sheet very generously with the olive oil.
  With a sharp knife, cut the phyllo pie into 12 or more
  squares.
  
  Season the prepared Almond milk and egg mixture with
  salt and pepper and pour evenly over the pie.
  
  Place the phyllo meat pie uncovered on the middle rack
  of the 350 degrees F heated-oven for about 45 minutes to
  an hour, or until cooked through. It should turn a nice
  golden brown. Be watchful so that pie does not over bake
  or burn.
  
  Serve warm as an entrée or side dish. Enjoy!
  
  NOTES: Do not skimp on oiling the phyllo layers as
  indicated above. Make sure you brush a generous amount
  of the olive oil so that each layer is well soaked. If
  you want to prepare the pie ahead of time, you can
  follow the steps all the way, but do not pour the
  milk-egg mixture over until just before you want to bake
  it. The pie must be covered tightly and kept in the
  fridge until you are ready to bake. Do not prepare more
  than one night ahead.
  
  Serves 12 generous pieces. Alternatively cut the squares
  into diamond shapes to yield more portions.
  
  by Gitta Bixenspanner
  
  RECIPE FROM: https://aish.com/purim-menu
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Escoffier had little to say about pumpkin pie spice.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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