It's been a year! Sorry, it's been a busy time for me and my family and you know they come first! My latest kitchen concoction was inspired by the abundance of feta cheese leftover in my refrigerator from the holidays. With that in hand, I spotted a lonely roll of phyllo dough the rest was history. Make this in a 9x13 and cut into squares before you serve it. I can always tell how good something was by how much of the 9x13 my family cleans out, this time they ate 3/4's of it. I'd say that makes it a success! Let me know if you try it and if you make any variations. If you're like me and are always looking for another way to use ground beef, I think you'll like this. It messes up a few dishes but just wash them while it's baking and then reward yourself with double helpings!
1 lb. lean ground beef
1/2 large onion, chopped fine
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1 large bag washed and ready fresh spinach
3 Tbs. lemon juice
2 cups cooked white rice, I use jasmine and rinse it well before I cook it.
12 oz. feta cheese, crumbled
1 roll of phyllo dough, defrosted
3/4 stick of butter, melted
Preheat oven to 375. In a large skillet, brown the ground beef and then drain off the fat if needed. Add onions and garlic and saute for a few minutes until the onions start to become tender. Then add salt, coriander, pepper, and nutmeg. Slowly start adding handfuls of the fresh spinach, stirring to help it combine. The spinach will keep shrinking down, when you've added about a quarter of the bag, add the lemon juice. Then keep stirring and adding the spinach until you've added all of it. Once it has all wilted down, remove skillet from heat and set aside.
In a large bowl combine the cooked rice and feta cheese. Stir in the eggs and then stir in the beef and spinach mixture. The filling is done!
Start layering buttered sheets of phyllo in the bottom of a 9x13. Cover the phyllo with a wet paper towel if you have to walk away from it for a minute, it dries out quickly. I have a silicone pastry brush that is excellent for brushing the butter over the delicate phyllo, if you don't you'll have to get creative! Lay down 6 or seven layers of phyllo and then cover it with the beef and spinach mixture. Cover the top with at least 6-7 more layers of phyllo and then sprinkle with Parmesan cheese. Bake for 30-45 minutes, watch the top, don't let it over-brown.
Serves 8 if you have sides and only 6 if your crowd is hungry!