Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 tablespoon olive oil
- 1 medium yellow onion, peeled and chopped
- 1 pound ground beef
- 1 teaspoon allspice
- 2 teaspoons Hungarian paprika
- Salt and freshly ground black pepper
- 1 box phyllo pastry sheet (12 inches x 17 inches)
- 3/4 cup butter, melted
- =
Directions
Heat a large frying pan and add the oil. Saute the onion until soft, and then add the beef, spices, and salt and pepper to taste. Cook until the meat is crumbly but not dry. Cool completely before you continue.
Lay 1 sheet of phyllo dough on the counter. Brush with some of the butter. Place a heaping 1/3 cup of meat mixture acrosss the sheet along the long side, 2 inches from edge. Fold the bottom over the meat mixture and roll into a snake shape. Cut the roll in half and coil each roll into a snail shape. Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Brush with additional butter.
Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until just golden.
Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out.
Hint on handling phyllo dough: Be sure the dough is at room temperature before you open the box. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. In this way, they will not dry out while you are working with them. Work fast for best results and do not have the butter too hot when brushing the dough.