Lamb phyllo rolls

Yield: 6 servings Kar

Ingredients:

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

Instructions:

-OR to taste --------------------------------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