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ground - Beef Roll, Greek style




Source of Recipe


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Recipe Link: http://www.recipezaar.com/Greek-Ground-Beef-Roll-60976

ground - Beef Roll, Greek style

2 Tablespoons Olive oil
1 medium onion, minced
1 1/2 pounds ground beef
1 medium tomato, peeled, seeded and chopped
1 teaspoon dried thyme, crumbled
1 teaspoon ground cinnamon
salt and pepper, to taste
4 Tablespoons butter
3 Tablespoons all-purpose flour
1 cup milk
1 egg, beaten to blend
1/4 cup pine nuts
2 additional Tablespoons Olive oil
1 garlic clove, minced
8 ounces fresh spinach, cleaned and chopped
1/4 teaspoon grated nutmeg
1/2 cup grated parmesan cheese
1/3 cup butter, melted
10 sheets phyllo pastry

Heat oil over medium-low heat. Add onion and cook about 10 minutes.
Add meat and cook, breaking up meat, until all liquid evaporates and meat is browned.
Add tomato, thyme and cinnamon.
Season to taste with salt and pepper.
Cover and simmer 20 minutes, stirring occasionally.

Meanwhile, melt 3 Tablespoons of the butter in small saucepan over low heat.
Add flour and stir 3 minutes.
Pour in milk, increase heat to medium-high and stir until sauce boils and thickens.
Remove from heat and whisk in egg.
Place over medium heat and continue stirring 2 minutes.
Season to taste with salt and pepper. Set aside.

Melt remaining 1 Tablespoon butter in small skillet over medium heat.
Add pine nuts and stir until golden-brown.

Heat 2 Tablespoons Olive oil in large skillet over medium/high heat.
Add garlic and saute just until it begins to release its fragrance.
Blend in spinach, cover and cook just until spinach is wilted, about 2 minutes.
Season with nutmeg, salt and pepper.

Stir sauce, pine nuts and cheese into meat.
Taste and adjust seasoning.
Let cool.
(this can be prepared up to 1 day ahead and refrigerated until ready to use).
Heat oven to 350 degrees F. (175C).
Lightly grease rimmed baking sheet.

Cover work surface with towel.
Place 2 filo sheets on towel with long edge nearest you.
Brush with melted butter.
Repeat 4 more times, brushing each double layer with butter.
Spread cooled meat mixture on filo, leaving 1 1/2 inch border.
Arrange spinach in lengthwise strip along center of meat.
Using towel as aid, roll filo up lengthwise.
Transfer, seam side down, to baking sheet.
Brush butter over top.
Bake until crisp and golden, about 1 hour.
Let stand 10-15 minutes before slicing.
(can be assembled ahead to this point and refrigerated overnight
before baking).
Makes 4 - 6 servings.
Great dinner or brunch dish. Make tomato gravy to serve alongside.