frozen phyllo pastry dough
2 lbs ground lamb
1 16 oz. tub ricotta cheese
2 chopped onion (small-medium)
2-3 cloves garlic, minced
salt and freshly ground pepper to taste
1-2 teaspoon nutmeg
melted butter

Preheat oven to 375.

In a large skillet, brown onions, add ground lamb and brown.

Pour off excessive grease. Add garlic, salt, pepper and nutmeg and saute another few minutes. Let cool for a few minutes then stir in ricotta cheese.

Brush a large baking dish with melted butter. Layer three sheets of phyllo dough, brushing the butter between the layers.

Put the meat/cheese mixture into the dish on top of the phyllo. dough. Spread out evenly. Add 6-8 more layers of the phyllo on top of the meat/cheese mixture, remembering to brush butter lightly between layers. Brush butter on top layer.

Cut off excess dough that is hanging over the sides of the dish and discard.

Bake for about an hour or until top layer is golden brown.

Submitted by: tanya taylor