The Greek cigar industry is booming despite the recession
Dec 7, 2011
Mary Ellen Bartley
Don't be scared by the prep time on this appetizer—the steps are easy, and the result delicious: bites that are crispy and crunchy on the outside, and a creamy blend of beef, spinach and feta cheese inside.
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Prep Time: 0 hours 40
Lean Ground Beef
1/2 c. finely chopped onion
package frozen leaf spinach, thawed
1/2 tsp. each salt and ground nutmeg
1/4 tsp. Pepper
crumbled feta cheese
3 tbsp. chopped fresh dill
1/2 c. melted butter
- Heat medium skillet over medium-high heat. Add beef and onion; cook 3 minutes, breaking up meat, until no longer pink. Add spinach, 1⁄4 tsp salt, the nutmeg and pepper; cook 2 minutes. Remove from heat; stir in feta and 1 Tbsp dill until well blended.
- Heat oven to 400ºF. Line a 15 x 10-in. baking pan with foil; coat with nonstick cooking spray. Unfold fillo. Lay a sheet, with short side facing you, on work surface; keep remaining sheets covered with plastic wrap topped with a damp towel. Lightly brush top half of fillo sheet with butter. Fold unbuttered half on top of buttered half to make a 6 x 8-in. rectangle and brush again. Cut in half to make two 6 x 4-in. rectangles.
- Place 1 Tbsp filling along a short side of one rectangle; roll up into a tight cylinder. Place on baking pan, seam side down; brush with butter. Repeat.
- Bake 12 minutes or until golden. Meanwhile, stir remaining 2 Tbsp chopped dill and 1⁄4 tsp salt with yogurt in small bowl. Serve cigars warm with yogurt-dill sauce.
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Date: 06.12.2018, 14:46 / Views: 31155