Greek Ground Beef Roll Recipes

Steps:

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