Ingredients Jump to Instructions ↓

  1. 1 Onion - med.

  2. 20 Garlic - chopped

  3. 2 tablespoons 30ml Parsley - chopped

  4. 1/2 teaspoon 2 1/2ml Mint - chopped

  5. 2 Hard cooked eggs

  6. 3 lbs 1362g / 48oz Leg of lamb

  7. 1 cup 198g / 7oz Butter

  8. 1 tablespoon 15ml Tomato paste

  9. 1 cup water Salt and pepper to taste

  10. 1/2 lb 227g / 8oz Kefalotiri cheese - grated

  11. 2 Eggs - lightly beaten

  12. 3/4 lb 340g / 11oz Phyllo

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Chop onion and rinse it in strainer under running water; drain. Mix garlic with parsley and minutes Slice eggs thinly. Cut lamb from bone, then cut into very small pieces (a little coarser than ground beef). Lightly brown the lamb with the onions in 1/3 of the butter. Add tomato paste, salt and pepper, garlic, parsley, and mint, and mix well. Simmer for about30 minutes Remove from heat. Add cheese and lightly beaten eggs and mix again. Melt remaining butter. Butter a baking pan about 2" smaller that the phyllo sheets. Use 9 phyllo sheets for the bottom, buttering each well before laying in pan. Do not trim 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 pieces Pour on any remaining butter. Bake in preheated 300F oven for about 1 hour. Let cool for 30 min.; cut through, and serve. Serves 8 to 10.


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