Ingredients:
1 lb lean ground beef
10 sheets phyllo dough
6 tablespoons tomato paste
olive oil-flavored Pam
2 tablespoons olive oil
1 small onions, finely chopped
6 cloves garlic, crushed or minced
8 ounces feta cheese, crumbled
1/4 teaspoon cinnamon ( or to taste)
1/4 teaspoon allspice ( or to taste)
salt and pepper
Directions:
In a pan, heat the garlic with half of the olive oil.
Add in the ground meat and small onion.
When the meat is almost cooked through add in the tomato paste.
Add in the salt, pepper, cinnamon and all spice to your taste.
When cooked completely through, remove from heat and set aside in a bowl.
Preheat the oven to 375F degrees.
In a large lasagna size glass pan, spray the bottom of the pan with Pam.
Add one sheet of the Phyllo dough.
Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other.
You can let it go over the sides if the pan is too small for the sheet.
Once you have the 5 sheets, add the meat to the sheets and spread evenly.
Add the feta cheese evenly on top of the meat mixture.
Make sure it is crumbled small.
You do not want large chunks in one spot.
Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer.
On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly.
You do not have to do this, I just like the extra taste.
I also folded over the overlay to make it seal somewhat.
Cook for about 15-17 minutes or until it is lightly golden on the top.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.