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1
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.
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2
Raise the heat, add the meat, and saute until lightly browned, breaking up any lumps with a wooden spoon.
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3
Add the tomatoes, honey, cinnamon, salt, and 1/2 teaspoon of the pepper, and bring to a boil.
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4
Add the stock, bring to a boil, reduce the heat, and simmer 15 minutes, or until almost all the liquid has evaporated.
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5
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).
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6
Set aside, or refrigerate for up to 24 hours.
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7
Heat the oven to 375F (190C).
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8
Press the myzithra through a sieve or food mill into a bowl.
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9
Combine with the feta, nutmeg, remaining 1/2 teaspoon pepper, and the egg yolks, cover and set aside.
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10
Combine the remaining 4 tablespoons butter and olive oil in a small saucepan, and melt over very low heat.
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11
Brush a heavy baking sheet with some of this mixture.
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12
Lay the phyllo sheets one on top of another and cut in half crosswise to make 24 sheets.
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13
Tightly rewrap half the sheets and refrigerate.
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14
Lay 1 of the remaining sheets on a clean work surface, with a long end facing you, and brush lightly with the butter mixture.
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15
Lay a second sheet on top, brush it with the mixture, and repeat with a third sheet.
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16
Lay another sheet on top.
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17
Divide the meat mixture into 6 portions.
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18
Place 1 portion on the bottom third of the top phyllo sheet and shape it into a sausage about 8 inches long.
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19
Divide the cheese filling into 6 portions and spread 1 portion over the meat.
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20
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.
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21
Place on the baking sheet and repeat with the remaining phyllo and filling.
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22
Brush the rolls with the remaining butter mixture and bake 25 to 30 minutes, or until deep golden brown.
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23
Drain on paper towels, sprinkle liberally with the confectioners' sugar and cinnamon, and transfer to a warm platter.
