How To make Lamb Phyllo Rolls
5 tb Extra-virgin olive oil
6 tb Unsalted butter
1 lg Onion; finely chopped
1 1/2 lb Lean lamb, finely ground
2 lg Ripe tomatoes; peeled, diced
1 ts Honey
1 tb Ground cinnamon; OR to taste
1/2 ts Sea salt; OR to taste
1 ts Cracked black pepper
-OR to taste 1/4 c Reduced meat stock
-=OR=- robust red wine 1 1/2 tb Minced flat-leaf parsley
1 c Fresh myzithra cheese; -OR-
- Small curd cottage cheese, - drained 1/3 c Finely grated feta cheese
1/2 ts Grated nutmeg
2 Egg yolks
12 Phyllo sheets
FOR SERVING:
Confectioners' sugar Ground cinnamon Warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in a heavy skillet and saute the onion over low heat until soft, about 8 minutes. Raise the heat, add the meat, and saute until lightly browned, breaking up any lumps with a wooden spoon. Add the tomatoes, honey, cinnamon, salt, and 1/2 teaspoon of the pepper, and bring to a boil. Add the stock, bring to a boil, reduce the heat, and simmer 15 minutes, or until almost all the liquid has evaporated. Add the marjoram and parsley, and additional cinnamon, marjoram, and pepper to taste (do not add salt at this point, as the cheese mixture is salty). Set aside, or refrigerate for up to 24 hours. Heat the oven to 375 F. Press the myzithra through a sieve or food mill into a bowl. Combine with the feta, nutmeg, remaining 1/2 teaspoon pepper, and the egg yolks, cover and set aside. Combine the remaining 4 tablespoons butter and olive oil in a small saucepan, and melt over very low heat. Brush a heavy baking sheet with some of this mixture. Lay the phyllo sheets one on top of another and cut in half crosswise to make 24 sheets. Tightly rewrap half the sheets and refrigerate. Lay 1 of the remaining sheets on a clean work surface, with a long end facing you, and brush lightly with the butter mixture. Lay a second sheet on top, brush it with the mixture, and repeat with a third sheet. Lay another sheet on top. Divide the meat mixture into 6 portions. Place 1 portion on the bottom third of the top phyllo sheet and shape it into a sausage about 8 inches long. Divide the cheese filling into 6 portions and spread 1 portion over the meat. Fold the bottom edges of the phyllo layers over the filling, then fold over the 2 sides, and roll up to make a firm neat parcel. Place on the baking sheet and repeat with the remaining phyllo and filling. Brush the rolls with the remaining butter mixture and bake 25 to 30 minutes, or until deep golden brown. Drain on paper towels, sprinkle liberally with the confectioners' sugar and cinnamon, and transfer to a warm platter.
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LAMB TOMATO PHYLLO BITES
Makes 24 cups
Ingredients:
½ red onion, diced
¼ pound ground lamb
2 tsp ground cumin
1 tsp salt
½ tsp cracked pepper
15 cherry tomatoes, quartered
1 tsp dried oregano
24 phyllo dough cups (appetizer size)
4 tbsp crumbled feta cheese
4 tbsp fresh parsley, chopped
Method:
Preheat oven to 350 degrees.
Sauté red onions in olive oil until soft and caramelized. Add ground lamb, cumin, salt and pepper and brown until cooked through, breaking apart with a wooden spoon. Remove the lamb mixture with a slotted spoon and transfer to paper towels to drain fat.
In the remaining fat that's left in the pan, sauté cherry tomatoes until soft and broken down. Season with salt and pepper to taste and add dried oregano.
Spoon tomato mixture (about ½ tsp) into the phyllo cups, top with cooked lamb (1/2 tsp) mixture and a sprinkling of feta cheese.
Bake for 15-20 mins until phyllo cups are golden brown and feta is soft. Garnish with freshly chopped parsley.
Serve with your favorite sparkling wine (Cava or Prosecco are two good choices)
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