Title: Kreatopitta horiatiki     (country-style meat
 Categories: Meats, Main dish, Greek
      Yield: 10 Servings
 
      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.