Fateer Bil Asaag Phyllo Dough With Meat Recipes

Steps:

• Sautee onions until soft
• Add in groundbeef and brown.
• add salt and pepper to taste.
• unroll phyllo dough and place half in the bottom of sheet.
• place beef mixture in the middle and place the remaining phyllo on top.
• cut into 24 squares.
• melt butter and brush the top of the dough.
• make an egg mixture with 1 egg and a spalsh of milk and pour over the butter.
• Place in the oven at 375 for 25 to 30 mins or until browned.

Steps:

• Mix together rice flour, sweet rice flour, xanthan gum and gelatin.
• Make a well in dry ingredients large enough to hold the liquids.
• Lightly beat egg with ¼ C milk, butter and honey.
• Pour this into well in dry ingredients.
• Mix everything together until you have a soft dough. (Depending on brand of rice flour, you may want to stir in more milk).
• Wrap dough in plastic wrap until ready to use for your favorite holiday pastry.
• Store in refrigerator if not using immediately.
• *Use margarine or oil to make dairy-free dough.

Steps:

• Heat a large fry pan over medium-high heat.
• Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute.
• Drain well on paper towels, then squeeze out as much of the remaining liquid as possible.
• Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg.
• Stir well to combine.
• Season with salt and pepper.
• Preheat an oven to 375°F.
• Lightly butter a baking sheet.
• Cut the stack of phyllo sheets lengthwise into 3 equal strips.
• Remove 1 strip and cover the remaining phyllo with a slightly dampened kitchen towel to prevent it from drying out.
• Place the strip on a work surface and brush lightly with melted butter.
• Place another strip on top.
• Brush the second strip lightly with melted butter.
• Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip.
• Fold the uncovered end over the filling on the diagonal to form a triangular shape.
• Bring the bottom of the triangle up against the straight edge.
• Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry.
• Brush lightly with melted butter.
• Place on the prepared baking sheet.
• Repeat with the remaining phyllo and filling.
• Bake until golden, about 15 minutes.
• Remove from the oven and transfer to a platter.
• Serve immediately, warm or at room temperature.

Steps:

• 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.

Steps:

• Preheat oven to 400°F.
• Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
• In a microwave-safe bowl, melt butter. Set aside.
• In a small bowl, combine sugar and cinnamon. Set aside.
• Place one regular-sized 12-cup muffin pan nearby.
• Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
• Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
• Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
• With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
• Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
• Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
• Serve warm and enjoy!