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Kreatopitta Horiatiki (Country-style Meat Loa

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      Title: KREATOPITTA HORIATIKI (COUNTRY-STYLE MEAT LOA
 Categories: Main dish, Greece, Lamb/mutton
      Yield: 10 Servings
 
      1    Onion, med.
      2 cl Garlic, chopped
      2 tb Parsley, chopped
    1/2 ts Mint, chopped
      2    Hard cooked eggs
      3 lb Leg of lamb
      1 c  Butter
      1 tb Tomato paste + 1 c. water
           Salt & pepper to taste
    1/2 lb Kefalotiri cheese, grated
      2    Eggs, lightly beaten
    3/4 lb Phyllo
 
     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.
 
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