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1
Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color.
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2
Pour off drippings.
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3
Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes.
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4
Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally.
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5
Remove bay leaf.
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6
Cool while preparing cheese filling.
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7
Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth.
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8
Stir in cottage and feta cheeses and blend.
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9
Brush 13 x 9-inch baking pan with melted butter.
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10
Line pan with 1 sheet of pastry, fitting pastry to contour of pan.
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11
(Pastry will come up over edges of pan.)
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12
Brush pastry with butter.
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13
Layer with 3 more pastry sheets, brushing each with butter.
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14
Sprinkle bread crumbs evenly over top.
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15
Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat.
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16
Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings.
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17
Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings.
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18
Turn bottom pastry ends up over filling.
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19
Place remaining 8 pastry sheets smoothly over top, brushing each with butter.
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20
Using spatula, tuck top pastry sheets around inside edges of pan.
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21
With sharp knife, score top lightly in half lengthwise and sixths crosswise.
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22
(Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown.
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23
Cool at least 10 minutes before cutting along scored lines.
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24
Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving.
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25
Garnish with parsley.
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26
Garnish individual servings with fresh fruit kabobs, if desired.
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27
FRESH FRUIT KABOBS:
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28
To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers.
