Kreatopitta Horiatiki (Country-Style Meat)

Course : Greek
Serves: 10
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1 medium Onion -- med.
20 milliliters garlic -- minced
2 tablespoons parsley -- chopped
1/2 teaspoon mint -- chopped
2 large hard cooked eggs
3 pounds leg of lamb
1 cup butter
1 tablespoon tomato paste + 1 cup water
1 teaspoon salt and pepper to taste
1/2 pound kefalotiri cheese -- grated
2 large eggs -- lightly beaten
3/4 pound phyllo

Preparation / Directions:

Chop onion and rinse it in strainer under running water; drain. Mix garlic with parsley and minutes Slice eggs thinly. Cut lamb from bone, then cut into very small pieces (a little coarser than ground beef). Lightly brown the lamb with the onions in 1/3 of the butter. Add tomato paste, salt and pepper, garlic, parsley, and mint, and mix well. Simmer for about30 minutes Remove from heat. Add cheese and lightly beaten eggs and mix again. Melt remaining butter. Butter a baking pan about 2" smaller that the phyllo sheets. Use 9 phyllo sheets for the bottom, buttering each well before laying in pan. Do not trim 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 pieces Pour on any remaining butter. Bake in preheated 300F oven for about 1 hour. Let cool for 30 min.; cut through, and serve. Serves 8 to 10.

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