Ingredients Jump to Instructions ↓

  1. Karen Mintzias 2 tb Butter or margarine

  2. 1 md Onion; chopped

  3. 1 1/2 lb Lean lamb (pref.leg), ground

  4. 1 ts Ground cinnamon (or more)

  5. Salt & freshly ground pepper 1 c Tomato sauce or puree

  6. - diluted w/ water & warmed 1/2 c Chopped fresh parsley

  7. 5 sl Toast (thin)

  8. 1 1/2 c Milk

  9. 3 Eggs; lightly beaten

  10. 3/4 c Grated mizithra & kefalotyri

  11. 12 Commercial filo sheets

  12. 6 tb Butter; melted

  13. 2 tablespoons butter and cook the onion until translucent. Add the lamb and cook gently, while mashing and stirring with a fork until the raw color disappears. Season the meat with cinnamon, salt, pepper, then stir in the tomato sauce and parsley. Cover the pan and simmer for 20 minutes. (This much can be cooked a day in advance and stored in the refrigerator.) Meanwhile, soak the toast slices in the milk to make a soft mixture, and add to the meat along with the eggs and cheese. Mix the filling with a wooden spoon, taste, and add more cinnamon if you like. Butter the bottom and sides of a

  14. 9 x 12 x 3 inch baking pan. Spread

  15. 6 filo sheets, brushing melted butter in between the sheets, making sure the pasry fits the sides and bottom of the pan. Pour in the filling, spreading evenly with a spatula. Cover with the remaining

  16. 6 filo sheets, brushing with butter as before. Flute the edges with two fingers or a fork and brush the top with butter. Using a sharp knife, score the top

  17. 3 filo sheets into square or diamond shapes. Bake for 40 to 50 minutes in a moderately slow oven (325 F), raising the temperature to

  18. 350 F during the last

  19. 10 minutes. Remove from the oven and let stand on a rack for 15 minutes. Cut into diamonds or squares and serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias


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