Beef Pita, Greek Style #2

      2 lb Ground Beef                       1/3 c  Burgundy Or Rose Wine
      1 md Onion, Chopped                      1    Egg
      4 cl Garlic, Minced                      8 oz (1 pk) Cream Cheese,
    1/2 lb Fresh Mushrooms, Sliced                  Softened
      1    Bay Leaf                            1 c  Creamed Cottage Cheese
  1 1/4 ts Salt                              1/2 c  Crumbled Feta Cheese
    1/2 ts Chili Powder                      1/2 c  Unsalted Butter, Melted *
    1/2 ts Cumin Powder                        8 oz (1/2 Pk) Phyllo Leaves **
    1/4 ts Cinnamon                          1/4 c  Dry Bread Crumbs
      8 oz (1 cn) Tomato Sauce
           Parlsey Sprigs                           Fresh Fruit Kabobs (opt.)
     12    Cherry Tomatos

  *  Unsalted margarine, melted, can also be used. ** Phyllo Leaves are
  Greek pastry and they should be defrosted.

  Combine ground beef, onion and garlic in a large frying-pan; cook,
  stirring frequently until beef loses pink color. Pour off drippings.
  Add mushrooms, bay leaf, salt, chili powder, cumin powder, and
  cinnamon; cook, stirring frequently, until mushrooms are tender about
  5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes,
  stirring occasionally.

  Remove bay leaf. Cool while preparing cheese filling. Combine egg and
  cream cheese in medium bowl, beat with electric mixer until smooth.
  Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking
  pan with melted butter. Line pan with 1 sheet of pastry, fitting
  pastry to contour of pan. (Pastry will come up over edges of pan.)
  Brush pastry with butter. Layer with 3 more pastry sheets, brushing
  each with butter.

  Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in
  layer over crumbs and 1/5 of the cheese filling over meat. Place 1
  pastry sheet over cheese filling, crinkling to fit inside dimensions
  of pan; brush with butter and layer with 1/5 of the meat and 1/5 to
  the cheese fillings. Repeat with 3 more pastry sheets, crinkling
  each, brushing with butter and topping with fillings. Turn bottom
  pastry ends up over filling. Place remaining 8 pastry sheets smoothly
  over top, brushing each with butter.

  Using spatula, tuck top pastry sheets around inside edges of pan. With
  sharp knife, score top lightly in half lengthwise and sixths
  crosswise. (Do not cut through.) Bake in moderate oven (350 degrees
  F.) 1 hour or until top is golden brown. Cool at least 10 minutes
  before cutting along scored lines. Place a cherry tomato on each of
  12 small wooden picks and insert pick in center of each serving.
  Garnish with parsley. Garnish individual servings with fresh fruit
  kabobs, if desired. 
  
  FRESH FRUIT KABOBS: To make fresh fruit kabobs,  place chunks 
  of fresh pineapple, cantaloupe, whole strawberries or other fruits in 
  season on small wooden skewers.

  Servings: 12