Greek Meat Pitta Recipe

Greek Meat Pitta Recipe

Ingredients

• recipe for: Pitta Me Kima Chopped Meat Pie
• Serving Size : 6
• 2 pounds chopped meat
• 1/2 cup butter
• 2 onions – chopped
• 1 1/4 pounds tomatoes, strained – peeled or
• 1 tablespoon tomato paste diluted with:
• 1 cup water
• 1 piece stick cinnamon
• 1 tablespoon parsley – chopped
• salt and pepper to taste
• 2 slices toast
• 2 cups milk
• 1 cup parmesan cheese – grated
• 5 eggs – lightly beaten

Method

1. 3/4 pound phyllo Brown meat, half the butter, and onions in large pot, stirring with a wooden spoon to break up meat
2. Add tomatoes (or diluted tomato paste) cinnamon, parsley, salt and pepper.
3. Simmer until all liquid is absorbed (about 30 min).
4. In the meantime, soak toast in milk, then mash with fork.
5. Remove cinnamon stick and add milk-toast mixture to the meat; remove from the heat.
6. Add cheese and eggs, and mix well.
7. Melt remaining butter; butter a pan about 2 inches smaller than the phyllo.
8. Put 7 to 8 phyllo sheets, buttering each before adding it, into the pan, letting phyllo extend on all sides.
9. Pour in meat mixture and spread it evenly.
10. Fold overlapping phyllo back onto meat.
11. Butter these well.
12. Carefully cut remaining sheets of phyllo to fit the top of the pan.
13. Brush each with butter and lay on the filling to make the top of the pitta.
14. Pour on any remaining butter and sprinkle the top very lightly with a little water (to keep phyllo from rising too high).
15. Bake in preheated 350 F oven for 30 to 40 min Cool about 30 min, and cut into squares to serve

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