Greek Meat Pie

This is being posted for Zaar World Tour 2006

• Ready In: 50 mins
• Serves: 8-12

Ingredients

• 1  lb  lean ground chuck
• 1  lb lean ground lamb
• 2  tablespoons olive oil
• 2  onions, chopped
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon black pepper
• 1  teaspoon oregano, crushed
• 1  cup tomato sauce
• 1⁄2 teaspoon cinnamon
• 2  eggs, lightly beaten
• 1  cup  freshly grated parmesan cheese
• 1⁄2 cup butter, melted
• 12  sheets phyllo pastry

Directions

1. In a skillet, saute ground meat in olive oil with onions until browned; season with salt, oregano and pepper; add tomato sauce & cinnamon.
2. In a small bowl, beat eggs and stir in Parmesan cheese; when ground meat has cooled, fold in the eggs and cheese mixture.
3. Butter a 9x13 inch baking pan; arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet with the melted butter.
4. Spread a layer of cooled meat mixture evenly on Phyllo & cover with remaining six phyllo sheets, brushing each with melted butter.
5. Trim edges of Phyllo to fit pan with a sharp knife; slice through top of pastry to form diamond shapes.
6. Bake in a preheated 350°F oven until pastry is golden crisp, about 20 to 25 minutes.
7. May be served hot or cold.