Greek Meat Pattiesbifetki Recipes

Steps:

• 1. Gather your spices. Chop and mince the onion. Set aside
• 2. Cover 2 slices of bread with water. Let set for 10 minutes With your hands squeeze all the water out that you can. Discard the crusts. Set this mass in a strainer to drip while you prepare the next step.
• 3. In a large bowl mix with your clean wet hands combine the meat, onions, spices, parsley, salt & pepper and the bread mixture. You can use bread of your choice. I used Dill Rye bread.
• 4. Now add the beaten egg. Again mix very well with your hands. Let this mixture set for 1/2 hour.
• 5. You can broil the patties, or cook on the outside grill, even fry gently.. Do not let them burn or burn!!!
• 6. Serve on a platter, with cut lemons, and a little fresh parsley. For a dinner I like yellow rice, fresh tomatoes and cooked spinach to round out the meal. Don't forget the ozo!! OPA! now enjoy!
• 7. Picture of The Greek Orthodox Church here in Spokane, WA.

Steps:

• In a large saucepan, coat bottom of pan with olive oil and add ground beef (and mushrooms, if using). Cook, breaking up meat with back of spoon, and stirring often until meat and mushrooms are browned and liquid emitted has evaporated (make sure all the liquid has evaporated - you don't want a soggy pita!).
• Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too.
• Remove from heat and allow to cool for about 20 minutes, stirring a couple of times to bring hot filling up (to cool faster).
• Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste.
• In a 15 x 10 inch pan (or large pan), layer half the phyllo sheets, brushing each one generously with olive oil (use a pastry brush), before adding the next sheet of pastry.
• Pour the meat filling into the phyllo-lined pan.
• Layer the remaining phyllo sheets in the same way, over the filling, brushing each one generously with olive oil before adding the next sheet of pastry. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, tuck in any overhang you have neatly into the pie and score pie, lengthwise, into 4, using the tip of a small, sharp knife and making sure you don't cut all the way through the bottom of the pastry (just the top crust and slightly into the filling).
• Position baking rack in bottom third of oven and preheat to 190°C (375°F).
• Bring your pan next to the sink and run the cold water tap. Wet the tips of your fingers and shake the water onto the pastry. Do this a few times to ensure droplets of water fall all over the pastry (this ensures a crisp crust upon baking).
• Bake pie for approximately one hour, until you achieve a deep golden crust. If you have a flat-bottomed oven (no element), do put your pan on the floor of the oven for the last 20 minutes or so to ensure an even crisper bottom crust.
• The pita is best slightly warm or at room temperature.
• Enjoy!

Steps:

• Preheat grill for indirect heat.
• In a large bowl, mix together ground beef, yogurt, thyme, and salt and pepper. Form meat into 8 patties, about 2 to 3 inches in diameter.
• Cut the cheese into 4 slices. Place one cheese slice between two patties, and seal the edges. Repeat with remaining beef patties and cheese slices. Set bifteki aside.
• Brush grate with oil, and arrange bifteki on hot grate. Cover, and cook for 15 to 20 minutes, or until meat is cooked through and cheese is melted.