A wonderfully delicious Greek meat pie recipe made from phyllo pastry from my kitchen. Absolutely wonderful Mediterranean dish.
1 lb. ground beef chuck, lean
1 lb. ground lamb, lean
2 tablespoons olive oil
2 onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon oregano, crushed
1 cup tomato sauce
pinch of cinnamon
2 eggs, lightly beaten
1 cup freshly grated Parmesan cheese
1/2 cup butter, melted
12 sheets Phyllo pastry
In a skillet, saute ground meat in olive oil with onions until browned. Season with salt, oregano and pepper. Add tomato sauce, cinnamon.
In a small bowl, beat eggs and stir in cheese. When ground meat has cooled, fold in the eggs and cheese mixture.
Butter a 9×13 inch baking pan. Arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet. Spread a layer of cooled meat mixture evenly on Phyllo. Cover with remaining six sheets, brushing each with melted butter.
Trim edges of Phyllo to fit pan with a sharp knife. Slice through top of pastry to form diamond shapes.
Bake in a preheated 350°F oven until pastry is golden crisp.
May be served hot or cold.
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