Ingredientes para Greek Ground Beef Roll
- Olive Oil
- 1 medium onion, chopped
- Ground Beef
- Tomatoes
- Dried Thyme
- ½ teaspoon ground cinnamon
- Salt And Pepper
- 3 tablespoons butter (plus 1 tablespoon for pine nuts)
- All Purpose Flour
- 2 cups milk
- 1 large egg yolk
- ¼ cup pine nuts
- Garlic Clove
- Fresh Spinach
- ¼ teaspoon nutmeg
- Parmesan Cheese
- Phyllo Pastry
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Cómo preparar Greek Ground Beef Roll
- Heat 1 tablespoon olive oil in a large skillet over medium-low heat.
- Add 1 medium onion, chopped, and cook for 10 minutes, until softened.
- Add 1 pound ground beef and cook, breaking it up with a spoon, until all liquid evaporates and the meat is browned. Drain any excess grease.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 teaspoon dried thyme, and ½ teaspoon ground cinnamon.
- Season with 1 teaspoon salt and ½ teaspoon black pepper.
- Cover and simmer for 20 minutes, stirring occasionally.
- Meanwhile, prepare the tomato gravy: Melt 3 tablespoons butter in a small saucepan over low heat.
- Whisk in 3 tablespoons all-purpose flour and cook for 3 minutes, stirring constantly.
- Gradually whisk in 2 cups milk. Increase heat to medium-high and stir until the sauce boils and thickens.
- Remove from heat and whisk in 1 large egg yolk.
- Return to medium heat and stir for 2 minutes, until smooth and creamy. Season with salt and pepper to taste. Set aside.
- In a small skillet, melt 1 tablespoon butter over medium heat. Add ¼ cup pine nuts and stir until golden brown. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 cloves garlic, minced, and sauté until fragrant (about 30 seconds).
- Add 5 ounces fresh spinach and cook until wilted, about 2 minutes. Season with ¼ teaspoon nutmeg, salt, and pepper.
- Stir the tomato gravy, toasted pine nuts, and ½ cup crumbled feta cheese into the ground beef mixture. Taste and adjust seasoning as needed. Let cool completely.
- Preheat oven to 350°F (175°C). Lightly grease a rimmed baking sheet.
- Cover your work surface with a clean kitchen towel.
- Place 2 sheets of phyllo dough on the towel, with the long edge closest to you. Brush with melted butter.
- Repeat with 4 more sheets of phyllo, brushing each double layer with melted butter.
- Spread the cooled meat mixture evenly over the phyllo, leaving a 1-inch border.
- Arrange the spinach in a lengthwise strip down the center of the meat.
- Using the towel to help you, tightly roll the phyllo up lengthwise into a log.
- Transfer the roll, seam-side down, to the prepared baking sheet.
- Brush the top with melted butter.
- Bake for 50-60 minutes, or until golden brown and crispy.
- Let stand for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
11g
Fat
170g
Carbs
13g
