Greek Phyllo Dough Egg Rolls
- 6 ounces, weight Sirloin Ground Beef
- 6 ounces, weight Ground Lamb Meat
- 1/4 cups Finely Diced Onion
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Greek Oregano
- 16 whole Sheets Phyllo Dough
- 1/4 sticks Melted Sweet Cream Butter
- 1/2 cups Greek Yogurt
- 1/4 cups Finely Diced English Cucumbers
- 1/2 whole Lemon, Juice Only
- Preheat oven to 400 degrees F.
- In a skillet, add ground beef, lamb, onions, and seasonings.
- Cook until meat has browned.
- Drain excess grease.
- Set aside.
- On a flat clean work surface, lay phyllo sheets out on top of each other.
- Cut in half.
- Separate into 2 piles of 16 half-sheetsyoull be making 4 egg rolls with each pile of phyllo dough.
- Butter each phyllo dough half and stack on top of each other (4 to a stack).
- Add meat mixture in the center and roll up.
- Place seam-side down on a nonstick baking sheet pan.
- Repeat with remaining ingredients.
- Brush the tops with remaining melted butter.
- Bake 1214 minutes or until golden brown.
- While they bake, make the sauce.
- Combine Greek yogurt, diced cucumbers and lemon.
- Stir well and refrigerate until ready to serve.
weight sirloin, weight ground, onion, salt, black pepper, garlic, oregano, dough, sweet cream butter, greek yogurt, cucumbers, lemon
Taken from tastykitchen.com/recipes/main-courses/e2809cgreeke2809d-phyllo-dough-egg-rolls/ (may not work)