Kreatopita Therini (Summery Meat Pie)

Recipe Ingredients

4		Scallions - chopped
3 tablespoons	45ml	Butter or oil
1 lb	454g / 16oz	Veal - beef or lamb (ground)
4		Zucchini - scrubbed, cubed (small)
1		Eggplant - cubed (small)
1 cup	62g / 2.2oz	Canned tomatoes - drained
1/4 cup	36g / 1.3oz	Chopped fresh parsley
		Salt and freshly ground pepper
1/2 teaspoon	2.5ml	Ground coriander or allspice
1 teaspoon	5ml	Dried oregano
1 cup	146g / 5.1oz	Grated cheese - (mizithra!!!)
		Bread crumbs - if necessary
10		Commercial filo sheets
6 tablespoons	90ml	Butter - melted

Recipe Instructions

Saute the scallions in the 3 tablespoons butter in a large frying pan and add the meat. Simmer a few minutes, then toss in the zucchini, eggplant, tomatoes, and parsley and season with salt and pepper.

Cover the pan and simmer for 30 minutes, adding the coriander and oregano during the last 10 minutes. Remove from the heat and stir in the cheese. (The mixture should be thick; if any liquid remains, dust lightly with bread crumbs to absorb.) Line a 9 x 12 x 3-inch baking pan with 6 filo sheets, buttering each.

Spread the filling over the filo evenly, then top with the remaining filo sheets, buttering each as before. Score the top few filo sheets into squares or diamonds. Bake in a medium oven for 35 to 40 minutes, until golden in color and the dough is crisp.

Remove from the oven, and let stand for 10 minutes, then cut and serve warm.

Source:
Jeff Smith

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