Fateer Bil Asaag Phyllo Dough With Meat Recipes

BEEF FATAYER

Steps:

• 1. SPINACH FILLING DIRECTIONS: 1. Thaw the spinach and then cut up and wash it and make sure to drain it very well!! This is a VERY important step, you do not want to keep any liquid from the spinach, it needs to be water-free! 2. Add chopped onion (since I'm not a huge onion fan, we'll go with 1 large onion, maybe a little more) 3. Add lemon to taste ( I prefer it tart, so aim for 1 large lemon per lb. of spinach = 2 lemons for this) 4. Add oil to the mix 5. Add salt, pepper and a little bit of sumac Mix together to get something similar to a 'paste' ASSEMBLE AND MAKE TRIANGLES: Pinch off about 2 1/2″ balls of dough and roll out into a 4″ circle. Put a heaping tablespoon of the spinach filling in the middle of each circle. Fold up from the bottom to the middle and bring in sides to the center to form a triangle. Press down on the seams firmly and pinch ends together. Place the fatayer on a cookie sheet that has been brushed with butter or olive oil and place the pies on the tray. Brush the tops with oil and put in a preheated 500 degree oven for 15 minutes or until a little brown.
• 2. MEAT FILLING DIRECTIONS: Mix all above ingredients together Instead of making into triangles, you will make squares. Just add a tablespoon of the mixture to the middle of the square dough and pinch each side of the edge to hold the meat. Put on a greased cookie sheet and bake on 500 for 15 minutes.

FETEER BEL ASAAG (PASTRY WITH GROUND MEAT)

Steps:

• Saute the onion in the oil until it changes color to dark yellow.
• Add the meat and brown it then add the water, salt and pepper and let it cook until all the water has evaporated.
• If you decide to use nuts add them at this time.
• This is called a3sag and it is used in makaronah felforn bilbashamel (pasta casserole).
• Open the Fillo dough package and divide the sheets in half (they are usually sheets of 10X20" rectangles) you want to end up with 2 stacks of 10X10 sheets.
• In a greased 9x12x3" baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of the melted butter, and so on until you finish the first half of the sheets.
• Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets.
• Don't worry about spreading the butter on the sheets.
• When you finish with all the dough cut the feteer in 2X1" squares with a sharp knife.
• Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork.
• At this point, if you want, you can wrap the dish in plastic wrap and refrigerate until 1/2 hr before it is time to eat.
• Pour the egg mixture gently over the feteer and bake, uncovered, in a 375F oven for about 20 minutes or until the milk is absorbed and the feteer turns gold yellow.

PHYLLO MEAT PIE (EGYPTIAN GOULASH)

Steps:

• Preheat the oven to 350 degrees F.
• Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
• Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.
• Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet generously with olive oil (or oil and butter mixture). Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.
• Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.
• Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and brush with the olive oil) until all phyllo is used up.
• Brush the top sheet with olive oil (or oil and butter mixture). With a sharp knife, cut the phyllo pie into 12 squares.
• Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.
• Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 30 to 45, or until cooked through. The phyllo should be crispy and it should turn a nice golden brown. Be watchful so that pie does not over bake or burn.
• Serve warm with a side salad! Enjoy!

FATEER BIL ASAAG ( PHYLLO DOUGH WITH MEAT)

Steps:

• Sautee onions until soft
• Add in groundbeef and brown.
• add salt and pepper to taste.
• unroll phyllo dough and place half in the bottom of sheet.
• place beef mixture in the middle and place the remaining phyllo on top.
• cut into 24 squares.
• melt butter and brush the top of the dough.
• make an egg mixture with 1 egg and a spalsh of milk and pour over the butter.
• Place in the oven at 375 for 25 to 30 mins or until browned.

SAUSAGE PHYLLO ROLLS

Steps:

• Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
• Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam-side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
• Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
• Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

GLUTEN FREE PHYLLO DOUGH

Steps:

• Mix together rice flour, sweet rice flour, xanthan gum and gelatin.
• Make a well in dry ingredients large enough to hold the liquids.
• Lightly beat egg with ¼ C milk, butter and honey.
• Pour this into well in dry ingredients.
• Mix everything together until you have a soft dough. (Depending on brand of rice flour, you may want to stir in more milk).
• Wrap dough in plastic wrap until ready to use for your favorite holiday pastry.
• Store in refrigerator if not using immediately.
• *Use margarine or oil to make dairy-free dough.

MEAT PIE WITH PHYLLO DOUGH

Steps:

• In a pan, heat the garlic with half of the olive oil.
• Add in the ground meat and small onion.
• When the meat is almost cooked through add in the tomato paste.
• Add in the salt, pepper, cinnamon and all spice to your taste.
• When cooked completely through, remove from heat and set aside in a bowl.
• Preheat the oven to 375F degrees.
• In a large lasagna size glass pan, spray the bottom of the pan with Pam.
• Add one sheet of the Phyllo dough.
• Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other.
• You can let it go over the sides if the pan is too small for the sheet.
• Once you have the 5 sheets, add the meat to the sheets and spread evenly.
• Add the feta cheese evenly on top of the meat mixture.
• Make sure it is crumbled small.
• You do not want large chunks in one spot.
• Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer.
• On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly.
• You do not have to do this, I just like the extra taste.
• I also folded over the overlay to make it seal somewhat.
• Cook for about 15-17 minutes or until it is lightly golden on the top.