• 3/16-17 Purim - 2

    From Dave Drum@1:18/200 to All on Tue Mar 15 16:37:40 2022
    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 @ 350┬║F/180┬║C.

    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)