INGREDIENTS

  • 1 medium onion , chopped
  • 2 lbs extra lean ground beef, no more than 7% fat
  • 1 garlic clove
  • 10 ounces frozen chopped spinach , thawed and squeezed dry
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground thyme
  • 1/4 teaspoon nutmeg
  • 2 1/2 tablespoons flour
  • 1 1/2 cups nonfat milk
  • 1 egg , slightly beaten
  • 1/4 cup pine nuts
  • 1 teaspoon butter
  • 1/2 cup parmesan cheese
  • 30 sheets phyllo dough
  • butter-flavored cooking spray

DIRECTIONS

  1. Heat large non-stick skillet over medium-high heat.Add onion and meat and cook breaking up meat until all liquid eaporates and meat is browned.Add garlic and spinach. Cover and simmer 20 minutes, stirring occasionally.
  2. Whisk together nugmeg, cinnamon, thyme, flour and milk. Bring to a boil over medium-high heat stirring constantly for 2 minutes or until thickened. Remove from heat. Whisk in egg. Place over medium heat and contine to stir for 2 minutes. Set aside.
  3. Heat butter in small skillet over medium heat. Add pine nuts and stir until golden-brown.
  4. Stir sauce, pine nuts and cheese into meat. Season with salt and pepper and cool.
  5. OAMC: The meat mix may be frozen at this point for later use.To use, thaw overnight in the fridge before proceeding with the remaining directions.
  6. Preheat ove to 350.
  7. Lightly grease rimmed baking sheet. Cover work surface with a towel.
  8. Place 1 phyllo sheet on towel with long edge nearest you. Spray with butter spray. Add 1 sheet of phyllo. Sray with buttter spray. Continue until 10 sheets are layered.
  9. Spread 1/3 of cooled meat mixture on phyllo leaving 1 1/2 inch border. Using the towel as an aid, roll the phyllo lengthwise.
  10. Transfer, seam side down to baking sheet. Repeat with remaining mix and phyllo. Spray tops with butter spray. Bake until crisp and golden, about 50-60 minutes. Let stand 10-15 minutes before slicing.