Bourek (Meat Filled Pastry)

• 1 teaspoon butter
• 1/2 lb ground lamb
• 1 small onion
• 4 sprigs parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cinnamon
• 8 phyllo pastry sheets, 12 x 17 inches each
• 3 tablespoons melted butter
• 1 egg, beaten

1. Melt the butter in a skillet over medium heat.
2. Add the lamb and stir-fry a minute.
3. Add the onion, parsley, salt, pepper and cinnamon and cook over medium low heat til lamb is cooked through.
4. Take one sheet of phyllo and fold both side to the center length-wise.
5. Sprinkle lightly with melted butter.
6. Place 2 heaping tablespoons of meat stuffing at one end of the phyllo.
7. Press it out til it is about 4 inches wide and 1 inch deep.
8. Roll the dough over and roll about 3 times.
9. Sprinkle a bit more butter on the end and dab with egg to seal.
10. Do this with the remaining meat mix and phyllo.
11. Bake in a buttered baking dish in 350 degree oven for 15 to 20 minutes.

butter, ground lamb, onion, parsley, salt, black pepper, cinnamon, pastry, butter, egg

Taken from www.food.com/recipe/bourek-meat-filled-pastry-185524 (may not work)