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1
Meat:.
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2
Over medium heat in large skillet, heat olive oil.
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3
Add onion and saute 3-4 minutes.
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4
Add meat and cook until done.
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5
Drain grease/fat from meat/onion mixture.
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6
Add tomato paste, salt, pepper, cumin and allspice, mixing until evenly coated.
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7
Should be a thickened tomato sauce/paste - cook 3-5 minutes to achieve, if necessary.
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8
Cheese:.
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9
In large bowl, combine feta, ricotta, eggs and parsley and stir until blended.
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10
Preheat oven to 375u00b0F.
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11
Coat a 13 x 9-inch baking dish with melted butter.
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12
Line bottom of dish with 4 sheets of phyllo (cover remaining phyllo with damp cloth to prevent drying) and brush with melted butter.
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13
Spread 1/3 of meat filling over phyllo.
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14
Spread 1/3 of cheese filling over meat filling.
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15
Cover with 4 sheets of phyllo and brush with melted butter.
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16
Repeat layers until meat and cheese mixture is used up.
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17
Cover with remaining 4 sheets of phyllo and brush with butter.
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18
Cover with foil and bake 30-40 minutes.
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19
Remove foil and bake additional 10-15 minutes or until top is golden brown.
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20
Rest 5-10 minutes before serving.
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21
Garnish with parsley, if desired.
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22
Note: Can be made a day ahead -- cover and refrigerate overnight and bring to room temperature before baking.
