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Title: Feteer Bel Asaag (Egyptian Pastry With Ground Meat)
Yield: 1 Serving

Ingredients

      1 lg onion chopped
      1 lb super lean ground beef
      2 tb olive oil
  1 1/2 c  water
           salt and pepper
    1/2 c  chopped nuts; (almonds or
           -walnuts)
           -- optional
      1    stick butter; (melted)
      1    egg
    1/2 c  milk; (skim milk if you
           -- like)
      1 pk frozen fillo dough sheets;
           -(thawed overnight)

Instructions

Instructions: Saute 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 a3sag 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 1/2 hr before it is time to eat.

Pour the egg mixture gently over the feteer and bake, uncovered, in a
375o oven for about 20 minutes or until the milk is absorbed and the
feteer turns gold yellow.

Source: Ya Gotta Have It Recipes

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