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Mediterranean Phyllo Pockets
- Olive Oil
- 2 medium onions, diced
- 2-3 garlic cloves finely chopped
- 1 lb ground beef or chopped lamb
- ½ teaspoon oregano
- 1 teaspoon fresh chopped dill
- 3 teaspoon chopped mint
- 3/4 teaspoon freshly ground allspice
- 3/4 teaspoon freshly ground Cylon Cinnamon
- 3/4 teaspoon freshly ground Black Tellicherry Peppercorns
- Sea or mineral salt
- 3 cups fresh chopped spinach
- 1 teaspoon tomato paste
- ⅓ cup red wine
- ¼ cup chicken broth
- ½ cup crumbled feta
- 1 egg
- ½ cup butter, melted
- 1 lb box of phyllo (16 oz), 1 roll thawed at room temperature*
- Add olive oil to pan and heat over medium-high heat.
- Add onions to hot pan and cook until soft and translucent, about 5 minutes.
- Add ground beef and brown.
- Add in oregano, dill, pepper, a little salt, and tomato paste, mix.
- Add wine and reduce.
- Add chicken broth and reduce.
- Once all liquid has been reduced, remove from heat.
- Empty into bowl, add feta and egg – mix everything together.
- Set meat aside and prepare baking dish.
- Preheat oven to 350F.
- Brush a square baking pan with some melted butter**
- Unroll the phyllo sheets and lay them flat on the plastic.
- Cut the sheets to match the size of the pan you’re using.
- Take one phyllo sheet and lay it in the baking pan.***
- Brush with some melted butter and lay another sheet of phyllo down.
- Brush that with butter and repeat 6 more times (phyllo sheet, butter, phyllo sheet).
- After the 8th phyllo sheet, pour the meat mixture into the pan, and smooth it out evenly with a spoon.
- Now, repeat steps 14 -15, placing 8 more phyllo sheets over the meat mixture, spreading melted butter in between each sheet.
- When done, score top of Kreatopita and place in oven for 20-30 minutes, or until golden brown.