Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- 1 Tablespoon olive oil
- 1 medium yellow onion, peeled and chopped
- 1 pound ground beef
- 1 teaspoon allspice
- 2 teaspoons Hungarian paprika
- Salt and freshly ground black pepper
- 1 box phyllo pastry sheet (12 inches x 17 inches)
- 3/4 cup butter, melted
Lay 1 sheet of phyllo dough on the counter. Brush with some of the butter. Place a heaping 1/3 cup of meat mixture acrosss the sheet along the long side, 2 inches from edge. Fold the bottom over the meat mixture and roll into a snake shape. Cut the roll in half and coil each roll into a snail shape. Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Brush with additional butter.
Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until just golden.
Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out.
Hint on handling phyllo dough: Be sure the dough is at room temperature before you open the box. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. In this way, they will not dry out while you are working with them. Work fast for best results and do not have the butter too hot when brushing the dough.
Yield: 18 to 20
Recipe Source: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith (Wm Morrow)
Reprinted with permission.