| 1 | * unsalted margarine, melted, can also be used. |
| 2 | ** phyllo leaves are greek pastry and they should be defrosted. |
| 3 | ~------------------------------------------------------------------------- combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. |
| 4 | Pour off drippings. |
| 5 | Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. |
| 6 | Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. |
| 7 | Remove bay leaf. |
| 8 | Cool while preparing cheese filling. |
| 9 | Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. |
| 10 | Stir in cottage and feta cheeses and blend. |
| 11 | Brush 13 x 9-inch baking pan with melted butter. |
| 12 | Line pan with 1 sheet of pastry, fitting pastry to contour of pan. |
| 13 | (pastry will come up over edges of pan). |
| 14 | Brush pastry with butter. |
| 15 | Layer with 3 more pastry sheets, brushing each with butter. |
| 16 | Sprinkle bread crumbs evenly over top. |
| 17 | Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. |
| 18 | Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. |
| 19 | Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. |
| 20 | Turn bottom pastry ends up over filling. |
| 21 | Place remaining 8 pastry sheets smoothly over top, brushing each with butter. |
| 22 | Using spatula, tuck top pastry sheets around inside edges of pan. |
| 23 | With sharp knife, score top lightly in half lengthwise and sixths crosswise. |
| 24 | (do not cut through) bake in moderate oven (350 °F). |
| 25 | 1 hour or until top is golden brown. |
| 26 | Cool at least 10 minutes before cutting along scored lines. |
| 27 | Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. |
| 28 | Garnish with parsley. |
| 29 | Garnish individual servings with fresh fruit kabobs, if desired. |
| 30 | Fresh fruit kabobs: to make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers |
