Top Review by grapefruit
i really liked this. the only changes i made were that i boiled the mince in a cup of stock instead of plain water, and added black pepper and some garlic salt. i also stirred in some chopped green part of spring onions after i was done, instead of the nuts. i did think 1/2 a cup of butter was too much & made it too oily, so will be adding less next time. thanks for the recipe, likeitloveit.
- 1 large onion, chopped
- 1 lb extra lean ground beef
- 2 tablespoons olive oil
- 1 1⁄2 cups water
- salt and pepper
- 1⁄2 cup chopped almonds (optional) or 1⁄2 cup chopped walnuts (optional)
- 1⁄2-1 cup butter (melted)
- 1 egg
- 1⁄2 cup milk (skim milk if you like)
- 1 package frozen phyllo pastry sheet (, thawed overnight)
Directions See How It's Made
- Saute the onion in the oil until it changes color to dark yellow.
- Add the meat and brown it then add the water, salt and pepper and let it cook until all the water has evaporated.
- If you decide to use nuts add them at this time.
- This is called a3sag and it is used in makaronah felforn bilbashamel (pasta casserole).
- Open the Fillo dough package and divide the sheets in half (they are usually sheets of 10X20" rectangles) you want to end up with 2 stacks of 10X10 sheets.
- In a greased 9x12x3" baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of the melted butter, and so on until you finish the first half of the sheets.
- Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets.
- Don't worry about spreading the butter on the sheets.
- When you finish with all the dough cut the feteer in 2X1" squares with a sharp knife.
- Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork.
- At this point, if you want, you can wrap the dish in plastic wrap and refrigerate until 1/2 hr before it is time to eat.
- Pour the egg mixture gently over the feteer and bake, uncovered, in a 375F oven for about 20 minutes or until the milk is absorbed and the feteer turns gold yellow.