Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Chopped meat

  2. 1/2 cup 99g / 3 1/2oz Butter

  3. 2 Onions - chopped

  4. 1 1/4 lbs 567g / 20oz Tomatoes - strained, peeled or 1 tablespoon 15ml Tomato paste diluted with:

  5. 1 cup 237ml Water

  6. 1 Stick cinnamon

  7. 1 tablespoon 15ml Parsley - chopped

  8. Salt and pepper to taste

  9. 2 Toast

  10. 2 cups 474ml Milk

  11. 1 cup 146g / 5.1oz Parmesan cheese - grated

  12. 5 Eggs - lightly beaten

  13. 3/4 lb 340g / 11oz Phyllo

Instructions Jump to Ingredients ↑

  1. 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 (about30 min.). In the meantime, soak toast in milk, then mash with fork.

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

  3. Melt remaining butter; butter a pan about2 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 350F. oven for 30 to 40 minutes Cool about30 min, and cut into squares to serve.

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


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