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 ==
# Sauté the onion in the oil until it changes color to dark yellow.
# Add the meat and brown it then add the water, salt and pepper and let it cook until all the water has evaporated.
# If you decide to use nuts add them at this time.
# This is called asaag and it is used in makaronah felforn bilbashamel (pasta casserole).
# 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.
# 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.
# Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets.
# Don't worry about spreading the butter on the sheets.
# When you finish with all the dough cut the feteer in 2x1" squares with a sharp knife.
# Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork.
# 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.
# 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.
Category:Egyptian Meat Dishes
Category:Phyllo Recipes
Category:Ground lamb Recipes
Category:Ground beef Recipes
Category:Onion Recipes
Category:Nut Recipes
Category:Egg Recipes
Category:Milk and cream Recipes
Category:Recipes that need photos