Greek Pastries

Olive oil
1/2 small onion, chopped fine
3/4 lb. ground beef
3/4 c. cooked lentils
1 3/4 c. water
1 beef bouillon cube
3 or 4 sun dried tomatoes, chopped
pinch basil
3 Tbsp. unsweetened real grape juice
1/4 c. tomato sauce
1/2 tsp. nutmeg
dash pepper

2 eggs, beaten
1 c. feta

1 pkg, phyllo dough
butter

Saute onion in olive oil until tender. Add ground beef and cook until no longer pink and breaking up into small pieces. Add lentils, water, beef bouillon, tomatoes, basil, grape, tomato sauce, nutmeg, and pepper. Simmer until liquid is absorbed.

Remove from heat and let cool slightly. Add eggs and feta.

Remove phyllo one sheet at a time and recover remaining sheets with a damp cloth, the dough dries out really fast). Brush with butter (I use butter flavored pan spray). Fold sheet length wise into thirds. Place 1 tablespoon of filling on one end of the pastry. Told dough around filling into a triangle. Spray finished triangles with pan or brush with more butter. Bake at 300 until golden, about 30 minutes