2 lbs. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
2 garlic cloves, minced
3/4 tsp. salt
8 oz. tomato sauce
6 oz. tomato paste
1/3 c. white wine
2 tsp. dried oregano
1 c. shredded Mozzarella cheese
1/4 tsp. ground pepper
1/4 c. dried bread crumbs
1/2 c. plus 2 tbsp. Parmesan cheese
1/3 c. butter, melted
10 oz. frozen chopped spinach, drained
2 eggs, beaten
1 c. Ricotta cheese
Box of phyllo pastry leaves

Brown ground beef with onion, green pepper and 1 garlic clove and drain. Sprinkle salt over beef. Add tomato sauce and paste, wine, oregano and pepper, stirring to combine; simmer 5 minutes. Stir in bread crumbs and 1/4 cup of Parmesan cheese. Set beef mixture aside. Brown remaining garlic clove in 1 tbsp. of butter. Add drained spinach; cover and simmer 5 minutes. Remove from heat. Add eggs, ricotta and mozzarella and 1/2 cup of Parmesan cheese; mix well. Line a 9 inch springform pan with 6 phyllo leaves, overlapping edges. Spoon in beef mixture, press lightly. Top with spinach mixture. Fold phyllo edges over top and brush with melted butter. Cut 4 (9 inch) circles from remaining phyllo leaves. Place one circle on top and brush with melted butter. Repeat for other 3. Cut through leaves to form 8 wedges (like a pie). Bake at 350 degrees for 30 minutes. sprinkle remaining Parmesan on top and bake until golden brown (approximately 10 minutes). Remove from oven and let stand for 20 minutes. Remove side of pan to serve wedges. Serves 8.