Lamb Phyllo Rolls

Servings: 6
Ingredients:

5 tb Extra-virgin olive oil
6 tb Unsalted butter
1 lg Onion; finely chopped
1 1/2 lb Lean lamb, finely ground
2 lg Ripe tomatoes; peeled, diced
1 ts Honey
1 tb Ground cinnamon; OR to taste
1/2 ts Sea salt; OR to taste
1 ts Cracked black pepper
-OR to taste
1/4 c  Reduced meat stock
-=OR=- robust red wine
1 1/2 tb Minced flat-leaf parsley
1 c  Fresh myzithra cheese; -OR-
- Small curd cottage cheese,
- drained
1/3 c  Finely grated feta cheese
1/2 ts Grated nutmeg
2    Egg yolks
12    Phyllo sheets

——————————–FOR SERVING——————————–
Confectioners’ sugar
Ground cinnamon

Warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in a
heavy skillet and saute the onion over low heat until soft, about 8
minutes. Raise the heat, add the meat, and saute until lightly browned,
breaking up any lumps with a wooden spoon. Add the tomatoes, honey,
cinnamon, salt, and 1/2 teaspoon of the pepper, and bring to a boil. Add
the stock, bring to a boil, reduce the heat, and simmer 15 minutes, or
until almost all the liquid has evaporated. Add the marjoram and parsley,
and additional cinnamon, marjoram, and pepper to taste (do not add salt at
this point, as the cheese mixture is salty). Set aside, or refrigerate
for up to 24 hours.

Heat the oven to 375 F. Press the myzithra through a sieve or food mill
into a bowl. Combine with the feta, nutmeg, remaining 1/2 teaspoon
pepper, and the egg yolks, cover and set aside.

Combine the remaining 4 tablespoons butter and olive oil in a small
saucepan, and melt over very low heat. Brush a heavy baking sheet with
some of this mixture. Lay the phyllo sheets one on top of another and cut
in half crosswise to make 24 sheets. Tightly rewrap half the sheets and
refrigerate. Lay 1 of the remaining sheets on a clean work surface, with
a long end facing you, and brush lightly with the butter mixture. Lay a
second sheet on top, brush it with the mixture, and repeat with a third
sheet. Lay another sheet on top. Divide the meat mixture into 6
portions. Place 1 portion on the bottom third of the top phyllo sheet and
shape it into a sausage about 8 inches long. Divide the cheese filling
into 6 portions and spread 1 portion over the meat. Fold the bottom edges
of the phyllo layers over the filling, then fold over the 2 sides, and
roll up to make a firm neat parcel. Place on the baking sheet and repeat
with the remaining phyllo and filling.

Brush the rolls with the remaining butter mixture and bake 25 to 30
minutes, or until deep golden brown. Drain on paper towels, sprinkle
liberally with the confectioners’ sugar and cinnamon, and transfer to a
warm platter.

Source: Flavors of Greece - by Rosemary Barron
ISBN: 0-688-07087-6

Typed for you by Karen Mintzias

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