Pitta me kima (chopped meat pie)
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Pitta me kima (chopped meat pie)
  Meat    Pie    Greek  
Last updated 6/12/2012 1:18:12 AM. Recipe ID 48948. Report a problem with this recipe.
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      Title: Pitta me kima     (chopped meat pie)
 Categories: Meats, Main dish, Greek
      Yield: 6 Servings
 
      2 lb Chopped meat
    1/2 c  Butter
      2 ea Onions, chopped
  1 1/4 lb Tomatoes, strained,peeled OR
      1 tb Tomato paste diluted with:
      1 c  Water
      1 x  Piece of stick cinnamon
      1 tb Parsley, chopped
           Salt & pepper to taste
      2 sl Toast
      2 c  Milk
      1 c  Parmesan cheese, grated
      5 ea Eggs, lightly beaten
    3/4 lb Phyllo
 
     Brown meat, half the butter, and onions in lge. pot, stirring with
  a wooden spoon to break up meat. Add tomatoes (or diluted tomato
  paste) cinnamon, parsley, salt & pepper. Simmer until all liquid is
  absorbed (abt. 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 abt. 2 inches smaller than the
  phyllo.  Put 7 to 8 phyllo sheets, buttering each before addint it,
  into the pan, letting phyllo extend on all sides. Pour in meat
  mixture and spread it ivenly.  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 pitta. 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 abt. 30 min, and cut into squares to serve.
  
     NOTE:  It is easier to cut this if you score it lightly before
  baking.
 




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Recipe ID 48948 (Apr 03, 2005)

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