1 ea Onion, med. 1 c Butter
2 cl Garlic, chopped 1 tb Tomato paste + 1 c. water
2 tb Parsley, chopped Salt & pepper to taste
1/2 ts Mint, chopped 1/2 lb Kefalotiri cheese, grated
2 ea Hard cooked eggs 2 ea Eggs, lightly beaten
3 lb Leg of lamb 3/4 lb Phyllo
Chop onion and rinse it in strainer under running water; drain.
Mix garlic with parsley and min. Slice eggs thinly. Cut lamb from
bone, then cut into very small pcs. (a little coarser than ground
beef). Lightly brown the lamb with the onions in 1/3 of the butter.
Add tomato paste, salt & pepper, garlic, parsley, and mint, and mix
well. Simmer for abt. 30 min. Remove from heat. Add cheese and
lightly beaten eggs and mix again. Melt reamining butter.
Butter a baking pan abt. 2″ smaller that the phyllo sheets. Use 9
phyllo sheets for the bottom, buttering each well before laying in
pan. Do not tim them. Pour meat mixture over the phyllo, spreading
it evenly. Place sliced eggs on top of the meat. Fold the
overhanging edges of the phyllo sheets onto the filling. Butter them
well. Add remaining sheets to form top crust, again buttering each
sheet before using it. Score top lightly with sharp, pointed knife
into serving-size pcs. Pour on any remaining butter. Bake in
preheated 300 F. oven for abt. 1 hr. Let cool for 30 min.; cut
through, and serve. Serves 8 to 10.
Yields
10 servings
