Phyllo, Meat, and Veggie Pie

This is a larger, more communal (and non-kosher) version of my grandmother's borekas. It's very easy to make and you can throw in whatever veggies you have lying around.

You'll need (3-4 servings):

1 lb ground beef
1 onion, thinly sliced
1 bunch swiss chard, kale, spinach or other cooking green (stems removed, cut into large pieces)
1/2c walnuts
1 bunch carrots, washed & sliced into 1/4" slices
1c grated strong cheese (we used goats' milk cheddar)
1T olive oil
salt, pepper
1T cayenne pepper
1 1/2 T cumin powder
1/4 c minced parsley

8 sheets phyllo dough (1/2 package)
1/2 stick butter, melted

Preheat oven to 400 degrees.

Heat oil in heavy skillet. Saute onions, about 15 minutes, over medium heat until golden brown. Add walnuts, saute 5 minutes. Add meat, cumin, cayenne, salt & pepper and saute to brown. Add chard, cook 3 minutes to wilt. Add carrots, cook 2 minutes. Salt and pepper to taste. Stir in parsley.

Working quickly, butter a baking (gratin) dish and lay down 1 sheet phyllo dough. Brush with butter; place another sheet; continue, alternating butter & phyllo, for 3-4 sheets. Then pour in meat mixture, and top with grated cheese. Layer phyllo and butter again to top; fold over edges when done, brushing edges with extra butter. Cut into pieces (this is very important to do before cooking!), sprinkle with parmesan, and bake about 30 minutes, until golden brown. Serve with a nice green salad.