Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Ground Beef 8 oz (1 cn) Tomato Sauce
1 ea Med. Onion, Chopped 1/3 c Burgundy Or Rose Wine
4 ea Small Cloves Garlic, Minced 1 ea Large Egg
1/2 lb Fresh Mushrooms, Sliced 8 oz (1 pk) Cream Cheese,Softened
1 ea Bay Leaf 1 c Creamed Cottage Cheese
1 1/4 t Salt 1/2 c Crumbled Feta Cheese
1/2 t Chil Powder 1/2 c Unsalted Butter, Melted *
1/2 t Cumin Powder 8 oz (1/2 Pk) Phyllo Leaves **
1/4 t Cinnamon 1/4 c Dry Bread Crumbs

-------------------------GARNISHES------------------------------
1 x Parlsey Sprigs 1 x Fresh Fruit Kabobs (opt.)
12 ea Cherry Tomatoes

* Unsalted margarine, melted, can also be used. ** Phyllo Leaves
are greek pastry and they should be defrosted.
~------------------------------------------------------
~----------------- 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 strwberries or other fruits in season on small wooden skewers.

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