Pitta Me Kima
search

Pitta Me Kima

Difficulty Level

Ingredients

  • 2 pounds chopped lamb
  • 1/2 cup butter
  • 2 onions, chopped
  • 1 1/4 pound tomatoes, peeled or 1 tablespoon tomato paste with 1 cup water
  • 1 piece of stick cinnamon
  • 1 tablespoon parsley, chopped
  • salt and pepper to taste
  • 2 slices toast
  • 2 cups milk
  • 1 cup parmesan cheese, grated
  • 5 eggs, lightly beaten
  • 3/4 pound phyllo

Instructions

(CHOPPED MEAT PIE). Brown meat, half the butter, and onions in large pot, stirring with a wooden spoon to break up meat. Add tomatoes (or diluted tomato paste) cinnamon, parsley, salt and pepper. Simmer until all liquid is absorbed (about. 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 about. 2 inches smaller than the phyllo. Put 7 to 8 phyllo sheets, buttering each before adding it, into the pan, letting phyllo extend on all sides. Pour in meat mixture and spread it evenly. 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 pita. 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 about. 30 min, and cut into squares to serve. NOTE: It is easier to cut this if you score it lightly before baking.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Reader Faves

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Greek Recipes"



Close Window