Title: Kreatopita therini (summery meat pie)
 Categories: Greek, Meats
      Yield: 10 Servings
 
           Karen Mintzias
      4    Scallions; chopped
      3 tb Butter or oil
      1 lb Veal, beef or lamb (ground)
      4 sm Zucchini; scrubbed, cubed
      1 sm Eggplant; cubed
      1 c  Canned tomatoes; drained
    1/4 c  Chopped fresh parsley
           Salt & freshly ground pepper
    1/2 ts Ground coriander or allspice
      1 ts Dried oregano
      1 c  Grated cheese (Mizithra!!!)
           Bread crumbs, if necessary
     10    Commercial filo sheets
      6 tb Butter; melted
 
  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.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias