Pitta me kima (chopped meat pie)

6 Servings

Ingredients

Quantity Ingredient
2 pounds Chopped meat
½ cup Butter
2 Onions, chopped
1¼ pounds Tomatoes, strained,peeled OR
1 tablespoon Tomato paste diluted with:
1 cup Water
Piece of stick cinnamon
1 tablespoon Parsley, chopped
Salt & pepper to taste
2 slices Toast
2 cups Milk
1 cup Parmesan cheese, grated
5 Eggs, lightly beaten
¾ pounds Phyllo

Directions

Brown meat, half the butter, and onions in lge. pot, stirring with a wooden spoon to break up meat. Add tomatoes (or diluted tomato paste) cinnamon, parsley, salt & pepper. Simmer until all liquid is absorbed (abt.

30 min.). In the meantime, soak toast in milk, then mash with fork.

Remove cinnamon stick and add milk-toast mixture to the meat; remove from the heat. Add cheese and eggs, and mix well.

Melt remaining butter; butter a pan abt. 2 inches smaller than the phyllo. Put 7 to 8 phyllo sheets, buttering each before addint it, into the pan, letting phyllo extend on all sides. Pour in meat mixture and spread it ivenly. Fold overlapping phyllo back onto meat. Butter these well. Carefully cut remaining sheets of phyllo to fit the top of the pan.

Brush each with butter and lay on the filling to make the top of the pitta.

Pour on any remaining butter and sprinkle the top very lightly with a little water (to keep phyllo from rising too high). Bake in preheated 350 F. oven for 30 to 40 min. Cool abt. 30 min, and cut into squares to serve.

NOTE: It is easier to cut this if you score it lightly before baking.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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