Kat's
Chopped Lamb Pie
2 pounds chopped lamb
1/2 cup butter
2 onions, chopped
1 1/4 pounds tomatoes, peeled or 1 tablespoon tomato paste with
1 cup water
1 piece of 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
3/4 pound phyllo 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
(about. 30 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
about. 2 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 350 F.
oven for 30 to 40 min. Cool about. 30 min, and cut into squares to serve.
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