Description
Make these for lunch or supper. They’re a winner!
Ingredients
- FOR THE EGG ROLLS:
- 6 ounces, weight Sirloin Ground Beef
- 6 ounces, weight Ground Lamb Meat
- ¼ cups Finely Diced Onion
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Greek Oregano
- 16 whole Sheets Phyllo Dough
- ¼ sticks Melted Sweet Cream Butter
- FOR THE SAUCE:
- ½ cups Greek Yogurt
- ¼ cups Finely Diced English Cucumbers
- ½ whole Lemon, Juice Only
Preparation
Preheat oven to 400ºF.
In a skillet, add ground beef, lamb, onions, and seasonings. Cook until meat has browned. Drain excess grease. Set aside.
On a flat clean work surface, lay phyllo sheets out on top of each other. Cut in half. Separate into 2 piles of 16 half-sheets—you’ll be making 4 egg rolls with each pile of phyllo dough.
Butter each phyllo dough half and stack on top of each other (4 to a stack). Add meat mixture in the center and roll up. Place seam-side down on a nonstick baking sheet pan. Repeat with remaining ingredients. Brush the tops with remaining melted butter.
Bake 12–14 minutes or until golden brown.
While they bake, make the sauce. Combine Greek yogurt, diced cucumbers and lemon. Stir well and refrigerate until ready to serve.
