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1
Heat large non-stick skillet over medium-high heat.
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2
Add onion and meat and cook breaking up meat until all liquid eaporates and meat is browned.
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3
Add garlic and spinach.
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4
Cover and simmer 20 minutes, stirring occasionally.
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5
Whisk together nugmeg, cinnamon, thyme, flour and milk.
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6
Bring to a boil over medium-high heat stirring constantly for 2 minutes or until thickened.
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7
Remove from heat.
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8
Whisk in egg.
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9
Place over medium heat and contine to stir for 2 minutes.
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10
Set aside.
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11
Heat butter in small skillet over medium heat.
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12
Add pine nuts and stir until golden-brown.
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13
Stir sauce, pine nuts and cheese into meat.
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14
Season with salt and pepper and cool.
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15
OAMC: The meat mix may be frozen at this point for later use.
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16
To use, thaw overnight in the fridge before proceeding with the remaining directions.
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17
Preheat ove to 350.
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18
Lightly grease rimmed baking sheet.
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19
Cover work surface with a towel.
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20
Place 1 phyllo sheet on towel with long edge nearest you.
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21
Spray with butter spray.
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22
Add 1 sheet of phyllo.
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23
Sray with buttter spray.
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24
Continue until 10 sheets are layered.
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25
Spread 1/3 of cooled meat mixture on phyllo leaving 1 1/2 inch border.
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26
Using the towel as an aid, roll the phyllo lengthwise.
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27
Transfer, seam side down to baking sheet.
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28
Repeat with remaining mix and phyllo.
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29
Spray tops with butter spray.
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30
The roll may be frozen at this stage as well.
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31
Wrap in foil and freeze.
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32
Do not thaw before baking.
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33
Bake until crisp and golden, about 50-60 minutes.
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34
If cooking from frozen may require an additional 10 minutes of baking.
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35
Let stand 10-15 minutes before slicing.
