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Beef Pita, Greek Style #2



Trans-fat Free, Good source of fiber


2 pounds ground beef
1 medium onions
4 cloves garlic
½ pound mushrooms
fresh, sliced
1 each bay leaves
1 ¼ teaspoons salt
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon cinnamon
8 ounces tomato sauce
cup burgundy wine
or rose wine
1 each eggs
8 ounces cream cheese
1 cup cottage cheese
½ cup feta cheese
½ cup butter
or margarine, melted
8 ounces phyllo (filo) pastry sheets
¼ cup bread crumbs
1 x parsley sprigs
12 each cherry tomatoes
1 x fruit
fresh kabobs, optional


Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color.

Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes.

Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally.

Remove bay leaf.

Cool while preparing cheese filling.

Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth.

Stir in cottage and feta cheeses and blend.

Brush 13 x 9-inch baking pan with melted butter.

Line pan with 1 sheet of pastry, fitting pastry to contour of pan.

(Pastry will come up over edges of pan.) Brush pastry with butter.

Layer with 3 more pastry sheets, brushing each with butter.

Sprinkle bread crumbs evenly over top.

Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat.

Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings.

Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings.

Turn bottom pastry ends up over filling.

Place remaining 8 pastry sheets smoothly over top, brushing each with butter.

Using spatula, tuck top pastry sheets around inside edges of pan.

With sharp knife, score top lightly in half lengthwise and sixths crosswise.

(Do not cut through.) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown.

Cool at least 10 minutes before cutting along scored lines.

Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving.

Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired.

FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strawberries or other fruits in season on small wooden skewers.

Servings: 12


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 44960% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 613mg 26%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 50g
Vitamin A 33% Vitamin C 34%
Calcium 10% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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