Karen Mintzias Salt & freshly ground pepper
4 Scallions; chopped 1/2 ts Ground coriander or allspice
3 tb Butter or oil 1 ts Dried oregano
1 lb Veal, beef or lamb (ground) 1 c Grated cheese (Mizithra!!!)
4 sm Zucchini; scrubbed, cubed Bread crumbs, if necessary
1 sm Eggplant; cubed 10 Commercial filo sheets
1 c Canned tomatoes; drained 6 tb Butter; melted
1/4 c Chopped fresh parsley
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.
Yields
10 servings