1lb. Ground Beef
1lb. Greek pastry dough
or Phyllo sheets
1/2 cup olive oil
1 onion, minced
1 garlic clove, crushed
salt & pepper
1 cup dry red wine
1 tbsp. dill weed
3 eggs, beaten
In a heavy saucepan, heat the oil. Add the onions and garlic
and fry until translucent. Stir in the ground beef, bit by
bit, keeping it crumbly. Add the salt and pepper, dill and
the wine. Reduce heat and simmer for about 20 minutes, or
until the juice is almost gone. Set it aside to cool.
Grease a medium baking pan and line it with pastry. If you're
using phyllo sheets, butter each sheet before you layer the
next one on top. Continue for 4-6 sheets. Take the cooled
meat mixture and combine it with the beaten eggs and turn the
mixture into the pastry-lined pan. Top it off with more
pastry - or phyllo sheets and crimp or seal the edges. Brush
the top with melted butter and bake at 350F for about 1 hour,
or until the pastry seems done. Phyllo will cook quicker.
Here are some variations on the theme for
... the meat that you use doesn't have to be ground, it can
be cut into small pieces...
or ... you can use pork, lamb or beef.. or a mixture of
or ... add 2 chopped hard boiled eggs to the cooled meat
or ... add 1 ½ cup crumbled Feta cheese to the cooled meat
or ... add 1 ½ cups grated cheese of your choice...
or ... use fresh spring onions instead of dried...
or ... add a dash of cinnamon...
or ... add 1 tbsp. crumbled, dry spearmint...
or add 1 cup of crushed tomato to the meat as you are
simmering it down.