Categories: Hamburger, Beef, Greek 
      Yield: 12 servings 
  
      2 lb Ground Beef 
      1 md Onion, Chopped 
      4 cl Garlic, Minced 
    1/2 lb Fresh Mushrooms, Sliced 
      1    Bay Leaf 
  1 1/4 ts Salt 
    1/2 ts Chili Powder 
    1/2 ts Cumin Powder 
    1/4 ts Cinnamon 
      8 oz (1 cn) Tomato Sauce 
    1/3 c  Burgundy Or Rose Wine 
      1    Egg 
      8 oz (1 pk) Cream Cheese, 
           Softened 
      1 c  Creamed Cottage Cheese 
    1/2 c  Crumbled Feta Cheese 
    1/2 c  Unsalted Butter, Melted * 
      8 oz (1/2 Pk) Phyllo Leaves ** 
    1/4 c  Dry Bread Crumbs 
 
---------------------------------GARNISHES--------------------------------- 
           Parlsey Sprigs 
     12    Cherry Tomatos 
           Fresh Fruit Kabobs (opt.) 
  
  Contributed to the echo by: Jean Hores Beef Pita, Greek Style 
   
  *  Unsalted margarine, melted, can also be used. ** Phyllo Leaves are Greek 
  pastry and they should be defrosted. 
   
  Combine ground beef, onion and garlic in a large frying-pan; cook, stirring 
  frequently until beef loses pink color. Pour off drippings. Add mushrooms, 
  bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring 
  frequently, until mushrooms are tender about 5 minutes. Stir in tomato 
  sauce and wine; cook, covered, 10 minutes, stirring occasionally. 
   
  Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream 
  cheese in medium bowl, beat with electric mixer until smooth. Stir in 
  cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with 
  melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour 
  of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. 
  Layer with 3 more pastry sheets, brushing each with butter. 
   
  Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer 
  over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet 
  over cheese filling, crinkling to fit inside dimensions of pan; brush with 
  butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. 
  Repeat with 3 more pastry sheets, crinkling each, brushing with butter and 
  topping with fillings. Turn bottom pastry ends up over filling. Place 
  remaining 8 pastry sheets smoothly over top, brushing each with butter. 
   
  Using spatula, tuck top pastry sheets around inside edges of pan. With 
  sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do 
  not cut through.) Bake in moderate oven (350 degrees F.) 1 hour or until 
  top is golden brown. Cool at least 10 minutes before cutting along scored 
  lines. Place a cherry tomato on each of 12 small wooden picks and insert 
  pick in center of each serving. Garnish with parsley. Garnish individual 
  servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make 
  fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole 
  strawberries or other fruits in season on small wooden skewers. 
   
  Servings: 12