Recipe - Kreatopita Therini (Summery Meat Pie)

Karen Mintzias
4 Scallions; chopped
3 tablespoon Butter or oil
1 pound Veal, beef or lamb (ground)
4 small Zucchini; scrubbed, cubed
1 small Eggplant; cubed
1 cup Canned tomatoes; drained
One fourth cup Chopped fresh parsley
Salt & freshly ground pepper
One half teaspoon Ground coriander or allspice
1 teaspoon Dried oregano
1 cup Grated cheese (Mizithra!!!)
Bread crumbs, if necessary
10 Commercial filo sheets
6 tablespoon Butter; melted

Saute the scallions in the 3 tablespoons butter in a large frying pan and
add the meat. Simmer a few minutes, then toss in the zucchini, eggplant,
tomatoes, and parsley and season with salt and pepper. Cover the pan and
simmer for 30 minutes, adding the coriander and oregano during the last 10
minutes. Remove from the heat and stir in the cheese. (The mixture should
be thick; if any liquid remains, dust lightly with bread crumbs to absorb.)
Line a 9 x 12 x 3inch baking pan with 6 filo sheets, buttering each.
Spread the filling over the filo evenly, then top with the remaining filo
sheets, buttering each as before. Score the top few filo sheets into
squares or diamonds. Bake in a medium oven for 35 to 40 minutes, until
golden in color and the dough is crisp. Remove from the oven, and let stand
for 10 minutes, then cut and serve warm.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini