STRIFTI KIMADOPITA / GREEK SPIRAL MINCE PIE
A delicious filling with ground beef , wrapped in phyllo. This pie is ideal for a quick lunch.
For the filling:
*4 – 5 Sheets phyllo bough
*300 gr ground beef
*1 onion, minced
*3 tbsp. Olive oil
*1 cup grated fresh tomato sauce
*1/4 cup chopped fresh parsley
*1 bell pepper, chopped
*1 tsp. dried mint
*Salt and freshly ground black pepper to taste
*1/2 cup warm water
*1 tbsp Olive oil + 1 tsp butter
*1 egg + 3 tbsp Olive oil + 1/2 cup milk for brushing phyllo sheets
In a large saucepan heat the olive oil, over medium heat and sauté the ground beef, until all pink color disappears.
Add the onion and saute for about 2 min. Add parsley, mint, salt, pepper, tomato sauce, bell pepper and warm water.
Simmer for 15-20 min, stirring occasionally. When ready add the mince mixture into a bowl and set aside.
In a small bowl combine egg, oil and milk. Brush the pan with the Olive oil and the butter.
Place one sheet of phyllo on a working surface and brush with egg mixture.
Spread some of the filling, making a lane on the edge of the larger side of the phyllo sheet and roll into a ‘sausage’. Place the roll on the pan starting from the outer side of the pan .
Repeat with the rest of the dough, placing the rolls (touching each other) in the pan , forming a ‘snail’, that leads to the centre of the pan. Pour the remaining egg mixture over ‘snail’ and cook in medium heat for about 3 minutes, or until golden.
When the pie is almost set, you put the top pan on to close, then flip so that it cooks on the other side.
Cut pie into triangles and serve.