Greek Beef Phyllo Pockets

Time needed
Serving Size / Yield
Ingredients
- 10 sheets phyllo pastry
- 1 lb ground beef
- 1 potato, grated
- ½ onion, minced
- 2 cloves garlic, minced
- 2 Tbs grated fresh ginger
- 2 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp garam masala
- ½ tsp cayenne pepper
- ½ C water
- ½ C frozen peas
- 2 Tbs tomato paste
- ¼ C melted butter
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Directions
Brown ground beef in a frying pan and drain grease. Add potato, onion, garlic, ginger, other spices and water to beef and cook for 5-10 minutes.
Stir ensure that no ingredients sticks to the bottom of the pan.
Once onions are mostly cooked and tender, stir in the tomato paste and peas. Cook mixture for a few more minutes, then remove from heat and cool.
Lay two sheets of freshly thawed phyllo paper over each other on a cutting board, then cut into three by three inch strips. Add beef filling to one corner of the phyllo strips, and fold the other corner over it to make a triangle. Fold the remaining phyllo dough over the pocket, then brush with melted butter and place on a baking sheet.
Bake in a 350F oven for 15-20 minutes. Serve hot.