INGREDIENTS

INSTRUCTIONS

Brown meat, half the butter, and onions in lge. pot, stirring with a
wooden spoon to break up meat. Add tomatoes (or diluted tomato paste)
cinnamon, parsley, salt & pepper. Simmer until all liquid is absorbed
(abt. 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 abt. 2 inches smaller than the  phyllo.
Put 7 to 8 phyllo sheets, buttering each before addint it,  into the
pan, letting phyllo extend on all sides. Pour in meat  mixture and
spread it ivenly.  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 pitta. 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 abt. 30 min, and
cut into squares to serve.  NOTE:  It is easier to cut this if you
score it lightly before baking.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 744
Calories From Fat: 307
Total Fat: 34.5g
Cholesterol: 345.4mg
Sodium: 743.3mg
Potassium: 691mg
Carbohydrates: 38.9g
Fiber: 2g
Sugar: 6.3g
Protein: 65.9g