Dough:
1 tsp salt
3 1/4 cup flour
1 Tbsp Sugar
1 package rapid rise yeast

1 Tbsp butter
1/2 cup water
1/2 cup milk

Combine the dry ingredients in a mixing bowl. Heat the water milk and butter. You only want to heat this to where it is warm to the touch, once it reaches this point I take it off the heat to allow the butter to finish melting. Then create a well in the flour mixture and pour the warm liquid into the well. Mix and then kneed for 5 minute. The dough will be smooth and elastic. Roll the dough out to a rectangular shape to fit on a 12 x 15 1/2 cookie sheet. You can sprinkle some corn meal onto the sheet (optional) then transfer the dough to the sheet and allow to rise while you make the filling.

Filling:
3/4 pound ground beef
Green peppers
Onion
Chili powder
Garlic salt
White pepper (optional)
1 8 oz. can tomato sauce
Shredded cheese (recommend Mexican blend or cheddar)

Brown the meat and add the peppers and onions and allow to cook. Add the spices and once the onions and peppers have had a chance to cook add the tomato sauce. Transfer the filling to the dough – you want to create a line down the middle with equal amounts of dough exposed on both sides. Cover the dough with the shredded cheese basically I just use one or two handfuls but again this can be adjusted to your taste. Using a knife, cut approximately one inch strips in the dough along both sides of the filling. Braid the dough overlapping alternate strips of the dough until the entire loaf has been braided.

You can coat with an egg wash but it is not necessary. Bake at 400º for 20 minutes allow to cool slightly and cut in approx. one inch increments and enjoy.

I don’t think it is possible to ruin this dish as far as the ingredients go. I have changed my ingredients and quantities with the end result always being delicious. The most important part is to take the time to squeeze the juices out of the spinach/onion mixture and baking it long enough so that the phyllo dough is nice and golden brown. You want a crispy pastry not a soggy one.

Ingredients:
Olive oil for frying
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
3-4 bags of fresh baby spinach or 3-4 10 oz. pkgs frozen spinach
1/2 cup parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup or just one container crumbled feta cheese
Salt and pepper (optional)
10-12 sheets phyllo dough
Olive oil/melted butter for phyllo dough

Preheat oven to 350º. Lightly oil a 9×9 inch square baking pan.

Heat approx. 3 tablespoons olive oil in a large pan over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp. Remove from heat and set aside to cool. Once cool you need to squeeze out the juice to help prevent the phyllo dough from getting soggy. I have found that the easiest method is just to use your hands and squeeze so be sure the mixture is cool enough to handle.

In a medium sized bowl, mix together eggs, ricotta, feta, salt and pepper. I use a Mediterranean blend of salt I purchased from Tait Farm. It is a coarse salt with herbs and I add approx. 1/2 Tbsp-basically I just dump some into the palm of my hand and eyeball it. Stir in spinach mixture.

Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil/melted butter (you can use a mixture of the melted butter and olive oil or use one or the other). Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process until you have used half of the sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot. You can prepare ahead of time and freeze when you bake it, adjust the time to 1 hour.