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What You Need:
(To Make: 4 dozen)
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1 pound large-size elbow macaroni
2 sticks (½ pound) butter, plus 2 sticks (½ pound) butter, melted, for brushing phyllo
1 cup finely minced onions
1½ pounds ground beef
1 teaspoon salt
½ teaspoon pepper
2 teaspoons cinnamon
1 large bay leaf, crumbled
1 cup tomato sauce
¾ pound feta cheese, crumbled
3 eggs, lightly beaten
1 pound phyllo pastry
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 350°.
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2. Cook macaroni according to package directions, rinse in cold water, and drain.
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3. Melt 2 sticks butter in a large frying pan, add onions and meat and cook until meat has browned. Add salt, pepper, cinnamon, and bay leaf. When well browned, add tomato sauce and simmer until liquid has been absorbed.
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4. When cool, add macaroni to the cooled meat mixture. In a separate bowl, mix feta with beaten eggs. Slowly add to macaroni mixture, mixing carefully. Cool in refrigerator for 1 hour.
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5. Cut phyllo sheets in half, arrange in a single pile, and cover with plastic wrap. Work with one phyllo sheet at a time and leave the rest covered.
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6. Brush each sheet with butter; place a well-rounded tablespoon of the macaroni mixture (about the size of a small ice cream scoop) at the bottom of the sheet and form into a triangle (see "How to work with Phyllo").
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7. Place triangles on ungreased baking sheets and brush tops with melted butter. Bake for 30 minutes, or until golden.
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NOTE:
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1. This versatile recipe can be served as a luncheon dish or first course. It can also be prepared in a 9 by 13 by 1¾-inch baking pan (layer half the buttered phyllo, all of the meat and macaroni mixture, then the remaining phyllo; brush with butter and bake until golden brown. To serve, cut into squares.)
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2. You can also cut the recipe in half or prepare it in advance and freeze before baking. To serve, bake in a preheated oven at 350°, without prior thawing, for 1¼ hours, or until golden.
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