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1
Combine ground beef, onion and garlic in a large frying pan.
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2
Cook, stirring frequently, until beef loses the pink color.
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3
Pour off drippings.
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4
Add mushrooms, bay leaf, salt, chili powder, cumin powder and cinnamon.
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5
Cook, stirring frequently, until mushrooms are tender, about 5 minutes.
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6
Stir in tomato sauce and wine.
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7
Cook, covered, 10 minutes, stirring occasionally.
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8
Remove bay leaf.
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9
Cool while preparing cheese filling.
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10
Combine egg and cream cheese in medium bowl.
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11
Beat with an electric mixer until smooth.
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12
Stir in cottage and feta cheeses, and blend well.
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13
Brush 13 inch x 9 inch baking pan with melted butter.
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14
Line pan with 1 sheet of pastry, fitting pastry to contour of pan.
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15
Pastry will come up over edges of pan.
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16
Brush pastry with butter.
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17
Layer with 3 more pastry sheets, brushing each with butter.
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18
Sprinkle bread crumbs evenly over top.
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19
Spoon one fifth of meat filling in layer over crumbs and one fifth of the cheese filling over meat.
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20
Place one pastry sheet over cheese filling, crinkling to fit inside dimensions of pan.
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21
Brush with butter.
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22
Layer with one fifth of the meat and one fifth of the cheese filling.
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23
Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings.
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24
Turn bottom pastry ends up over filling.
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25
Place remaining 8 pastry sheets smoothly over top, brushing each with butter.
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26
Using spatula, tuck top pastry sheets around inside edges of pan.
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27
With sharp knife, score top lightly in half lengthwise, and sixths crosswise.
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28
(Do not cut through.)
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29
Bake in 350 degrees (175 C.) oven 1 hour, or until top is golden brown.
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30
Cool at least 10 minutes before cutting along scored lines.
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31
Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving.
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32
Garnish with parsley.
