Feteer bel Asaag

Description
Pastry with ground meat

Ingredients

 * 1 large onion chopped
 * 1 lb super lean ground beef / [[ground lamb|lamb]
 * 2 tbsp olive oil
 * ½ cup water
 * salt and pepper
 * 1 cup chopped nuts (optional)
 * 1 stick of butter
 * ½ egg(s)
 * 1 cup of milk (or skim milk)
 * 1 package of frozen fillo dough sheets (thawed overnight)

Directions

 * 1) Sauté the onion in the oil until it changes color to dark yellow.
 * 2) Add the meat and brown it then add the water, salt and pepper and let it cook until all the water has evaporated.
 * 3) If you decide to use nuts add them at this time.
 * 4) This is called asaag and it is used in makaronah felforn bilbashamel (pasta casserole).
 * 5) Open the fillo dough package and divide the sheets in half (they are usually sheets of 10x20" rectangles, you want to end up with 2 stacks of 10x10 sheets.
 * 6) In a greased 9x12x3" baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of the melted butter, and so on until you finish the first half of the sheets.
 * 7) Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets.
 * 8) Don't worry about spreading the butter on the sheets.
 * 9) When you finish with all the dough cut the feteer in 2x1" squares with a sharp knife.
 * 10) Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork.
 * 11) At this point, if you want, you can wrap the dish in plastic wrap and refrigerate until ½ hr before it is time to eat.
 * 12) Pour the egg mixture gently over the feteer and bake, uncovered, in a 375°F oven for about 20 minutes or until the milk is absorbed and the feteer turns gold yellow.