| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Greek | Greek, Main dish, Vegetables | 6 | Servings |
INGREDIENTS
| 3 | lb | Potatoes |
| Butter/oil for frying | ||
| 1 1/2 | lb | Chopped meat |
| 1 | Onion, med. chopped | |
| 3 | T | Butter |
| 1 1/4 | lb | Tomatoes, peeledstrained OR |
| 1 | T | Tomato paste diluted with: |
| 1 | c | Water |
| 1 | Recipe Bechamel sauce | |
| Salt & pepper to taste | ||
| 1 | T | Parsley, chopped |
| 1 | c | Parmesan cheese, grated |
| Bread crumbs, toasted |
INSTRUCTIONS
Clean and peel potatoes. Cut into thin slices and fry in butter. Brown chopped meat and onions in 3 tb. of butter, stirring to break up the meat. Add tomatoes (or paste w/water), salt, pepper, and parsley. Cover, and simmer until all the liquids have been absorbed. Remove from the heat. Add one-third of the cheese and 3 to 4 tbs. bread crumbs; mix well. Butter a baking pan; sprinkle with bread crumbs. Spread half the potatoes into the pan and sprinkle with cheese. Spread the chopped mat evenly over it. Layer the remaining potatoes on top and sprinkle with more cheese. Cover with bechamel sauce, sprinkle with the rest of the cheese and then with bread crumbs. Drizzle melted butter on top. Bake in a preheated 350 F. oven 30 to 40 min., or until golden. Posted to MM-Recipes Digest V4 #258 by Kakeman@aol.com on Sep 30, 1997
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