What's for Dinner [Kreatopita - Meat Pita]

One of Hubby's all-time favorite dishes is spanakopita.  He absolutely loves it.  While he tolerates mine, he adores my dad's.  (I must admit his is significantly better.  I'm learning though.)  Since Hubby is typically a meat and potatoes kinda guy, it seemed completely natural to whip up kreatopita -the meat filled version.  While Hubby still prefers spanakopita, he enjoyed this too and it was nice to mix things up.

We neglected to snap a pic after it baked - please forgive!

Kreatopita - Meat Pita
Ingredients:

• 2 lbs ground beef
• 1 onion, chopped
• 1 T fresh chopped parsley
• 1 clove garlic, minced
• 1/2 t and a smidge cinnamon
• 1/4 t (shy) nutmeg
• 1 can tomato sauce
• a couple glugs white wine (So not scientific...Daddy's always reminding me cooking is an art....)
• dried oregano (This one I forgot to pay attention -- a couple shakes.)
• 1 package filo dough
• lots of melted butter
• Pecorino Romano cheese, grated

Directions:

• In a little butter or olive oil, saute onions, garlic, and parsley, until onions just soft.
• Add beef and brown.  (I drain here)
• Add spices, wine, and tomato sauce.  Simmer for 30 min. Taste and adjust seasoning as needed.
• Butter round baking pan generously.Add five or six sheets of filo, one at a time, brushing with butter in between each, and alternating angles so that edges hang over side of pan and entire bottom of pan is covered.
• Add five or six sheets of filo, one at a time, brushing with butter in between each, and alternating angles so that edges hang over side of pan and entire bottom of pan is covered.
• Add filling.
• Cover top of filling with filo in same manner, buttering and alternating, until filling is completely covered and all filo is used.
• Pull edges back over filling and butter generously.  
• Bake in 350 degree oven for an hour or until golden brown and filling set.
• Note: it is important to work very quickly, as the filo dries out quickly and becomes very difficult to work with, breaking easily.  Some people cover with a damp cloth, but I find it only ends up taking me longer, so I just try to hurry instead.

Happy Cooking!