Ingredients:
1 lb lean ground chuck
1 lb lean ground lamb
2 tablespoons olive oil
2 onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon oregano, crushed
1 cup tomato sauce
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1 cup freshly grated parmesan cheese
1/2 cup butter, melted
12 sheets phyllo pastry
Directions:
In a skillet, saute ground meat in olive oil with onions until browned; season with salt, oregano and pepper; add tomato sauce & cinnamon.
In a small bowl, beat eggs and stir in Parmesan cheese; when ground meat has cooled, fold in the eggs and cheese mixture.
Butter a 9×13 inch baking pan; arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet with the melted butter.
Spread a layer of cooled meat mixture evenly on Phyllo & cover with remaining six phyllo sheets, brushing each with melted butter.
Trim edges of Phyllo to fit pan with a sharp knife; slice through top of pastry to form diamond shapes.
Bake in a preheated 350 F oven until pastry is golden crisp, about 20 to 25 minutes.
May be served hot or cold.
Servings: 8-12
Time preparation: 25 min.
Time total: 50 min.