Pitta Me Kima (Chopped Meat Pie)

Recipe Ingredients

2 lbs	908g / 32oz	Chopped meat
1/2 cup	99g / 3.5oz	Butter
2		Onions - chopped
1 1/4 lbs	567g / 20oz	Tomatoes - strained, peeled or
1 tablespoon	15ml	Tomato paste diluted with:
1 cup	237ml	Water
1		Stick cinnamon
1 tablespoon	15ml	Parsley - chopped
		Salt and pepper to taste
2		Toast
2 cups	474ml	Milk
1 cup	146g / 5.1oz	Parmesan cheese - grated
5		Eggs - lightly beaten
3/4 lb	340g / 11oz	Phyllo

Recipe Instructions

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.

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

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.

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

Source:
Jeff Smith

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