Beef Pastry

Description
This is called asag and it is used in makaronah felforn bilbashamel (pasta casserole).

Ingredients

 * 1 large onion chopped
 * 1 lb very lean ground beef
 * 2 tbsp olive oil
 * 1½ cups water
 * salt and pepper
 * ½ cup chopped nuts (almonds or walnuts) optional
 * 1 stick of butter (melted)
 * 1 egg
 * ½ cup milk
 * 1 package frozen filo dough sheets (thawed)

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) Open the filo 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.
 * 5) 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.
 * 6) Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets.
 * 7) Don't worry about spreading the butter on the sheets.
 * 8) When you finish with all the dough cut the feteer in 2x1" squares with a sharp knife.
 * 9) Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork.
 * 10) 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.
 * 11) 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.