- 11/4 Pounds very lean ground beef
- 1/2 Cup chopped onion
- 1 Cup California raisins
- 1/2 Cup chopped pimiento-stuffed green olives
- 1/2 Cup prepared salsa
- 11/2 Teaspoons Mexican seasoning blend
- 11/2 Teaspoons smoked paprika
- 1/4 Teaspoon ground cinnamon
- 16 sheets (14x9-inch) filo dough, thawed
- Nonstick cooking spray (olive oil or butter-flavored)
- 1 egg, beaten
Preheat oven to 350°F. Line a baking sheet with foil or parchment paper; set aside.
Cook ground beef and onion over medium heat in nonstick skillet for 10 minutes or until onion is very soft, breaking up beef with a wooden spoon. Stir in raisins, olives, salsa and seasonings. Unroll filo sheets and cover with a damp cloth. Place 1 sheet on a flat surface. Spray with cooking spray and top with another sheet. Repeat to layer 4 sheets. Cut stack into 6 equal pieces and brush edges with beaten egg. Place 2 tablespoons of filling in the center of each piece of filo and fold over to enclose filling and make triangular shapes. Press edges tightly together to seal and cut away points to make semi-circles. Repeat until filo sheets and filling are all used. Arrange on baking sheet and brush with beaten egg.
Bake for 15 minutes or until lightly browned. Serve warm or at room temperature.
Note: Make ahead, store in refrigerator or freeze, and reheat in a 350°F oven until crisp.