My absolute favourite, I think this was the first thing I made with phyllo pastry.
8 -12 Servings Size
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
Change Measurements: US
Prep Time: 25 mins
Total Time: 50 mins
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.
Read more: http://www.food.com/recipe/greek-meat-pie-170686#ixzz1D1XOmaRE