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Pitta me kima (chopped meat pie)
Artist: _
Categories: Eastern European, Entrees, Greek, Meats, Tarts & Pies
Yield: 6
Rating: 0
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Ingredients:
2 lbsChopped meat
1/2 cupButter
2 ea Onions, chopped
1 1/4 lbsTomatoes, strained, peeled OR
1 tbspTomato paste diluted with:
1 cupWater
1 xPiece of stick cinnamon
1 tbspParsley, chopped
Salt & pepper to taste
2 sliceToast
2 cupMilk
1 cupParmesan cheese, grated
5 ea Eggs, lightly beaten
3/4 lbsPhyllo
Procedures:
1Brown meat, half the butter, and onions in lge.
2Pot, stirring with a wooden spoon to break up meat.
3Add tomatoes (or diluted tomato paste) cinnamon, parsley, salt & pepper.
4Simmer until all liquid is absorbed (abt.
530 min)..
6In the meantime, soak toast in milk, then mash with fork.
7Remove cinnamon stick and add milk-toast mixture to the meat; remove from the heat.
8Add cheese and eggs, and mix well.
9Melt remaining butter; butter a pan abt.
102 inches smaller than the phyllo.
11Put 7 to 8 phyllo sheets, buttering each before addint it, into the pan, letting phyllo extend on all sides.
12Pour in meat mixture and spread it ivenly.
13Fold overlapping phyllo back onto meat.
14Butter these well.
15Carefully cut remaining sheets of phyllo to fit the top of the pan.
16Brush each with butter and lay on the filling to make the top of the pitta.
17Pour on any remaining butter and sprinkle the top very lightly with a little water (to keep phyllo from rising too high).
18Bake in preheated 350°F. oven for 30 to 40 min. cool abt.
1930 min, and cut into squares to serve.
20Note: it is easier to cut this if you score it lightly before baking
 
 
 
 

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