Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil over medium-low heat. Add onion and cook about 10 minutes. Add meat and cook, breaking up meat, until all liquid evaporates and meat is browned. Add tomato, thyme and cinnamon. Season to taste with salt and pepper. Cover and simmer 20 minutes, stirring occasionally. | 2. Meanwhile, melt 3 tblsps butter in small saucepan over low heat. Add flour and stir 3 minutes. Pour in milk, increase heat to medium-high and stir until sauce boils and thickens. Remove from heat and whisk in egg. Place over medium heat and continue stirring 2 minutes. Season to taste with salt and pepper. Set aside. | 3. Melt remaining 1 tblsp butter in small skillet over medium heat. Add pine nuts and stir until golden-brown. | 4. Heat 2 tblsps olive oil in large skillet over medium-high heat. | 5. Add garlic and sauté just until it begins to release its fragrance. Blend in spinach, cover and cook just until spinach is wilted, about 2 minutes. Season with nutmeg, salt and pepper. | 6. Stir sauce, pine nuts and cheese into meat. Taste and adjust seasoning. | 7. Let cool. (this can be prepared up to 1 day ahead and refrigerated until ready to use). | 8. Preheat oven to 350F (175C). Lightly grease rimmed baking sheet. | 9. Cover work surface with towel. Place 2 filo sheets on towel with long edge nearest you. Brush with melted butter. Repeat 4 more times, brushing each double layer with butter. Spread cooled meat mixture on filo, leaving 1 ½ inch border. Arrange spinach in lengthwise strip along center of meat. Using towel as aid, roll filo up lengthwise. Transfer, seam side down, to baking sheet. Brush butter over top. | 10. Bake until crisp and golden, about 1 hour. | 11. Let stand 10-15 minutes before slicing. (can be assembled ahead to this point and refrigerated overnight before baking). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		minced	44.0	10.274000000000001	1.21	0.11
beef	1 1/2		ground	1347.1709	0.0	132.1316	86.6136
tomato	1		peeled seeded chopped	28.29	6.273	1.476	0.24600000000000002
thyme	1	teaspoon	crumbled dried	0.8079999999999999	0.1956	0.0445	0.0134
cinnamon	1	teaspoon		-	-	-	-
salt pepper				-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
purpose flour	3	tablespoons		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	1			71.5	0.36	6.28	4.755
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
spinach	8	ounces	chopped	52.1631	8.2327	6.4864	0.8845
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
butter	1/3	cup	melted	342.0	15.714	10.686	28.8
phyllo pastry	10	sheets		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.