2 lb Chopped meat 1 tb Parsley, chopped
1/2 c Butter Salt & pepper to taste
2 ea Onions, chopped 2 sl Toast
1 1/4 lb Tomatoes, strained,peeled OR 2 c Milk
1 tb Tomato paste diluted with: 1 c Parmesan cheese, grated
1 c Water 5 ea Eggs, lightly beaten
1 x Piece of stick cinnamon 3/4 lb Phyllo
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.
Yields
6 servings
