Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Onion, med.
2 cl Garlic, chopped
2 tb Parsley, chopped
1/2 ts Mint, chopped
2 ea 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 ea 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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