Greek Ground Beef Roll Recipe

How to Make Greek Ground Beef Roll

1. Heat 1 tablespoon olive oil in a large skillet over medium-low heat.
2. Add 1 medium onion, chopped, and cook for 10 minutes, until softened.
3. 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.
4. Stir in 1 (28 ounce) can crushed tomatoes, 1 teaspoon dried thyme, and ½ teaspoon ground cinnamon.
5. Season with 1 teaspoon salt and ½ teaspoon black pepper.
6. Cover and simmer for 20 minutes, stirring occasionally.
7. Meanwhile, prepare the tomato gravy: Melt 3 tablespoons butter in a small saucepan over low heat.
8. Whisk in 3 tablespoons all-purpose flour and cook for 3 minutes, stirring constantly.
9. Gradually whisk in 2 cups milk. Increase heat to medium-high and stir until the sauce boils and thickens.
10. Remove from heat and whisk in 1 large egg yolk.
11. Return to medium heat and stir for 2 minutes, until smooth and creamy. Season with salt and pepper to taste. Set aside.
12. In a small skillet, melt 1 tablespoon butter over medium heat. Add ¼ cup pine nuts and stir until golden brown. Set aside.
13. 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).
14. Add 5 ounces fresh spinach and cook until wilted, about 2 minutes. Season with ¼ teaspoon nutmeg, salt, and pepper.
15. 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.
16. Preheat oven to 350°F (175°C). Lightly grease a rimmed baking sheet.
17. Cover your work surface with a clean kitchen towel.
18. Place 2 sheets of phyllo dough on the towel, with the long edge closest to you. Brush with melted butter.
19. Repeat with 4 more sheets of phyllo, brushing each double layer with melted butter.
20. Spread the cooled meat mixture evenly over the phyllo, leaving a 1-inch border.
21. Arrange the spinach in a lengthwise strip down the center of the meat.
22. Using the towel to help you, tightly roll the phyllo up lengthwise into a log.
23. Transfer the roll, seam-side down, to the prepared baking sheet.
24. Brush the top with melted butter.
25. Bake for 50-60 minutes, or until golden brown and crispy.
26. Let stand for 10-15 minutes before slicing and serving.