Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 c Feta cheese, crumbled
1 sm Leg of lamb 1/2 c Chopped fresh parsley
- boned, cut into 1" pieces, 2 Sprigs fresh mint; chopped
- bones reserved 1 ts Dried oregano
1 Lemon (juice only) 1 Garlic clove; sliced
1/4 c Oil or butter 1 ts Ground cinnamon
1 Onion; chopped 1 Orange or lemon peel
3 md Potatoes; parboiled in their - cut into pieces
- jackets, peeled diced Salt freshly ground pepper
1 lg Carrot; parboiled, diced 16 Commercial filo sheets
3 c Parboiled white rice;drained 6 tb Butter (or more); melted
2 tb Tomato puree 3 Hard-boiled eggs; quartered

On the island of Kefallinia in the Ionion Sea, the Feast Day of
Analipseos (Ascension Day) is celebrated with the traditional
"kreatopita" (meat-pie). This spicy pie also ushers in the beginning
of Lent on the day of Apokreas.

In a stock pot, cover the lamb bones with cold water. Simmer, covered
for 1 hour. Strain, boil down to 1 cup, and set aside. Sprinkle the
lemon juice on the lamb cubes. Heat the oil or butter in a heavy pan,
add the onions and lamb, and saute the meat on all sides until the
onions are soft without browning. Pour the onions, lamb, and juices
into a large bowl. Add the diced potatoes and carrot, rice, tomato
puree, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit
peel and season with salt and freshly ground pepper. Add enough
reserved lamb broth for liquid while pie bakes, then mix with a
wooden spoon.

Butter the bottom and sides of a 9 x 12 x 3 inch pan. Spread 8 filo
sheets, brushing the melted butter in between the sheets, making sure
the pastry fits the sides and bottom of the pan. Pour in the filling,
spreading evenly with a spatula. Place the egg quarters here and
there across the top and cover with the remaining filo sheets,
brushing with butter as before. Flute the edges with two fingers or a
fork and brush the top with butter. Using a sharp knife, score the
top 3 filo sheets into square or diamond shapes, or prick the
homemade pastry with a fork. Bake for 40 to 50 minutes in moderately
slow oven (325 F), raising the temperature to 350 F during the last
10 minutes. Remove from the oven and let stand on a rack for 15
minutes. Remove from the oven and let stand on a rack for 15 minutes.
Cut into diamonds or squares and serve warm.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

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