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Kreatopitta Horiatiki (country-style Meat Loaf)

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Archived, Greece, Lamb/mutton, Main dish 10 Servings

INGREDIENTS

1 Onion, med.
2 Garlic, chopped
2 T Parsley, chopped
1/2 t Mint, chopped
2 Hard cooked eggs
3 lb Leg of lamb
1 c Butter
1 T Tomato paste + 1 c. water
Salt & pepper to taste
1/2 lb Kefalotiri cheese, grated
2 Eggs, lightly beaten
3/4 lb Phyllo

INSTRUCTIONS

Chop onion and rinse it in strainer under running water; drain. Mix
garlic with parsley and min.  Slice eggs thinly. Cut lamb from bone,
then cut into very small pcs. (a little coarser than ground beef).
Lightly brown the lamb with the onions in 1/3 of the butter. Add
tomato paste, salt & pepper, garlic, parsley, and mint, and mix well.
Simmer for abt. 30 min. Remove from heat.  Add cheese and lightly
beaten eggs and mix again. Melt reamining butter.  Butter a baking pan
abt. 2" smaller that the phyllo sheets. Use 9  phyllo sheets for the
bottom, buttering each well before laying in  pan. Do not tim 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 pcs. Pour on any
remaining butter. Bake in  preheated 300 F. oven for abt. 1 hr.  Let
cool for 30 min.; cut  through, and serve.  Serves 8 to 10.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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