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Filled Phyllo a la Matrinka

submitted by Matrinka

Ingredients

1 box phyllo (it should be in the freezer section at your grocery store)
melted butter, approximately one stick
1 lb. lean ground meat (turkey, beef, chicken, lamb, pork…)
1 C cooked long grain rice (add a bouillon cube to the rice water if you like)
1 lb. frozen spinach
2 eggs
1/2 C milk

Procedures

1. In a large frying pan, heat about 2 T olive oil and add a big pinch of cumin seeds. Toast them lightly, then add the meat and brown it well, but not crunchy. Add 1/4 C of finely diced onions, as much garlic as you like (about 3 cloves, minced, is what I use.), pepper to taste.

2. While you’re prepping the meat, have some rice cooking off. You’ll need about 1 C of cooked rice, give or take. Mix the rice into the cooked meat.

3. Coat your baking pan with non-stick spray or butter (the spray won’t scorch as readily as the butter), then layer 6 sheets of phyllo, brushing each with butter lightly.

4. Top that with the meat-rice mixture.

5. Top that with spinach.

6. Drizzle over the filling with 2 eggs beaten with 1/2 C milk.

7. Layer another six sheets of phyllo on top of filling, brushing each with butter lightly.

8. Crumple remaining phyllo one sheet at a time and place on top. Brush with remaining butter.

9. Bake at 350*F until phyllo is lightly golden brown.

Comments

Cool to room temp and serve with a green salad. You can also top this with some fresh yogurt or creme fraiche or sour cream. All would taste really good, and slices of cucumber are also very nice with this, a great contrast in flavor and texture.