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Print this Recipe    Chopped Meat Pie

PITTA ME KIMA
(CHOPPED MEAT PIE)

2 pounds chopped lamb
1/2 cup butter
2 onions, chopped
1 1/4 pounds tomatoes, peeled or 1 tablespoon tomato paste with 1 cup water
1 piece of stick cinnamon
1 tablespoon parsley, chopped
salt and pepper to taste
2 slices toast
2 cups milk
1 cup parmesan cheese, grated
5 eggs, lightly beaten
3/4 pound phyllo

Brown meat, half the butter, and onions in large pot, stirring with
a wooden spoon to break up meat. Add tomatoes (or diluted tomato
paste) cinnamon, parsley, salt and pepper. Simmer until all liquid
is absorbed (about. 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 about. 2 inches
smaller than the phyllo. Put 7 to 8 phyllo sheets, buttering each
before adding it, into the pan, letting phyllo extend on all sides.
Pour in meat mixture and spread it evenly. 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 pita. 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 about. 30 min, and cut into squares to serve.

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

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