Yield: 10 servings
|3 tablespoons||Butter or oil|
|1 pounds||Veal, beef or lamb (ground)|
|4 smalls||Zucchini; scrubbed, cubed|
|1 small||Eggplant; cubed|
|1 cup||Canned tomatoes; drained|
|¼ cup||Chopped fresh parsley|
|Salt & freshly ground pepper|
|½ teaspoon||Ground coriander or allspice|
|1 teaspoon||Dried oregano|
|1 cup||Grated cheese (Mizithra!!!)|
|Bread crumbs, if necessary|
|10||Commercial filo sheets|
|6 tablespoons||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