*  Exported from  MasterCook  *
 
                    PITTA ME KIMA     (CHOPPED MEAT PIE)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Main Dish
                 Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SPALDING
    2      pounds        Chopped meat
      1/2  cup           Butter
    2                    Onions -- chopped
    1 1/4  pounds        Tomatoes, strained -- peeled OR
    1      tablespoon    Tomato paste diluted with:
    1      cup           Water
    1                    Piece of stick cinnamon
    1      tablespoon    Parsley -- chopped
                         Salt & pepper to taste
    2      slices        Toast
    2      cups          Milk
    1      cup           Parmesan cheese -- grated
    5                    Eggs -- lightly beaten
      3/4  pound         Phyllo
 
 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.
 
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