2 sticks (1 cup) butter, melted, plus 2 tablespoons for sauteing onions
3 medium-size yellow onions, chopped; or 1 large Bermuda or Vidalia onion, chopped
1 pound ground beef
1 pound ground pork
1 package dry onion soup mix
Salt and freshly ground black pepper, to taste
4 large eggs
1/2 pound phyllo dough, thawed according to package directions
8 ounces mozzarella cheese, shredded (optional)
Place 2 tablespoons butter in a Dutch oven and heat. Add the onions and saute until translucent. Add the beef, pork and the onion soup mix. Cook the meat until thoroughly browned. Season with salt and black pepper. Pour off the fat and set the meat mixture aside to cool. In a large measuring cup with a spout, beat the eggs well; set aside.
Heat the oven to 350 degrees.
Place 4 sheets of phyllo dough in the bottom of a 13- by 9-inch baking pan, brushing each sheet with melted butter. Cover the dough with one-half of the meat mixture and one-third of the mozzarella, if desired. Drizzle some of the beaten egg over the cheese.
Cover the egg with 3 sheets of phyllo dough, brushing each with melted butter. Cover with half of the remaining meat mixture, one-half of the mozzarella, if desired, then drizzle with some of the beaten egg.
Add another layer of 3 sheets of phyllo as before, followed by the remaining meat and cheese, if desired. Drizzle more of the egg on top, but reserve some for the final layer.
Complete the dish with 4 layers of phyllo, each brushed with butter. Pour the remaining egg over the top. Bake, uncovered, for 45 minutes to 1 hour or until nicely browned. Let rest before cutting into squares to serve.
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