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| What You Need: |
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THE PASTRY
5 12-inch by 17-inch sheets of phyllo dough
1 stick of butter, melted and cooled a bit
MEAT FILLING
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
1 pound ground lamb
¼ cup pine nuts
1/3 cup tomato sauce
1½ teaspoons ground allspice
½ teaspoon ground
Cinnamon
Salt and freshly ground black pepper to taste
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| How To Cook: |
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MEAT FILLING:
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1. Heat a frying pan. Add the oil, lamb, and garlic and saute until the lamb is no longer pink.
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2. Stir in the remaining ingredients and simmer 5 minutes until thickened. Fill the pastry.
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3. Brush an 8-inch lined frying pan with a bit of the butter. Brush 3 of the half sheets of dough with some of the butter and place them in the bottom of the frying pan.
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THE PASTRY:
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1. Cut each of the phyllo sheets in half the short way across so that you have 10 sheets, 6 inches by 8½ inches.
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2. Spread 1/3 of the filling and 1/3 cup of the meat filling over the sheets. Repeat the process twice more, ending with the remaining sheet of dough. Tuck the edges down and around.
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3. Cook over medium heat about 2 minutes, and then place in a preheated 375°F oven for 15 to 20 minutes, or until the bottom is golden brown.
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