posted Sue Freeman 3-19-98
6 sheets frozen phyllo dough thawed
1 cup finely chopped eggplant
1/4 lb ground beef, pork or lamb
2 Tablespoons finely chopped onion
l clove garlic, minced
1/2 c premade spaghetti sauce
l tablespoon snipped fresh parsley
1/8 teaspoons salt
1/8 teaspoon ground cinnamon
dash ground nutmeg
1 cup feta cheese with basil and tomato
Cut phyllo sheets into 10 inch square and discard scraps. Spray a 9 inch
tart pan with nonstick spray. Ease one phyllo sheet into prepared pan; lightly
spray that sheet and continue that process staggering each sheet until all
six sheets have been layered .
Bake crust in 400 degree oven for 5 to 6 minutes until golden brown. Cool
on a wire rack.
For filling...cook eggplant in a small amout of boilng water for 5 minutes
til tender. Drain and set aside. Cook ground meat onion and garlic in a
large skillet til meat is brown and onion is tender. Drain fat.
Stir in eggplant, sauce, parsley, salt, sinnamon and nutmeg. Heat til
bubbly. Spread hot filling in crust. Srinkle with feta cheese and cut into
wedges to serve.
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