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Pitta Me Kima (Chopped Meat Pie) Recipe

by Global Cookbook

Ingredients

2 lb Minced meat 1/2 c. Butter 2 x Onions, minced 1 1/4 lb Tomatoes, strained,peeled Or possibly 1 Tbsp. Tomato paste diluted with: 1 c. Water     Piece of stick cinnamon

1 Tbsp. Parsley, minced     Salt & pepper to taste 2 slc Toast 2 c. Lowfat milk 1 c. Parmesan cheese, grated 5 x Large eggs, lightly beaten 3/4 lb Phyllo

Directions

1. Brown meat, half the butter, and onions in lge. pot, stirring with a wooden spoon to break up meat. Add in tomatoes (or possibly diluted tomato paste)
2. cinnamon, parsley, salt & pepper. Simmer till all liquid is absorbed (abt.
3. 30 minutes.). In the meantime, soak toast in lowfat milk, then mash with fork.
4. Remove cinnamon stick and add in lowfat milk-toast mix to the meat; remove from the heat. Add in cheese and Large eggs, and mix well.
5. Heat 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 mix 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.
6. Brush each with butter and lay on the filling to make the top of the pitta.
7. 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 minutes. Cold abt. 30 minutes, and cut into squares to serve.
8. NOTE: It is easier to cut this if you score it lightly before baking.

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