Tuesday, July 28, 2009

Greek Cigars

This recipe was great. The family could not stop eating these! I actually wish I made more. This recipe was in the July 2009 Woman's Day magazine.

8 oz lean ground beef
1⁄2 cup finely chopped onion
1 pkg (10 oz) frozen leaf spinach, thawed, drained and coarsely chopped
1⁄2 tsp each salt and ground nutmeg
1⁄4 tsp pepper
3 oz crumbled feta cheese (about 1⁄2 cup)
3 Tbsp chopped fresh dill
1 roll fillo (1⁄2 a 1-lb box; we used Athens), thawed
1⁄2 cup melted butter
1 cup plain yogurt

1. 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. 2. 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. 3. 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 12-15 minutes or until golden. Meanwhile stir remaining 2 T chopped dill and 1/4 tsp. salt with yogurt in a small bowl. Serve cigars warm with yogurt dill sauce.

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