*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Meats                            Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      each          Onion -- med.
   20      milliliters   Garlic -- chopped
    2      tablespoons   Parsley -- chopped
      1/2  teaspoon      Mint -- chopped
    2      each          Hard cooked eggs
    3      pounds        Leg of lamb
    1      cup           Butter
    1      tablespoon    Tomato paste + 1 c. water
                         Salt & pepper to taste
      1/2  pound         Kefalotiri cheese -- grated
    2      each          Eggs -- lightly beaten
      3/4  pound         Phyllo
 Chop onion and rinse it in strainer under running water; drain. Mix garlic with
parsley and min.  Slice eggs thinly. Cut lamb from bone, then cut into very small
pcs. (a little coarser than ground beef).
 Lightly brown the lamb with the onions in 1/3 of the butter. Add tomato paste,
salt & pepper, garlic, parsley, and mint, and mix well. Simmer for abt. 30 min.
Remove from heat.  Add cheese and lightly beaten eggs and mix again. Melt
reamining butter.
   Butter a baking pan abt. 2 smaller that the phyllo sheets. Use 9 phyllo sheets
 for the bottom, buttering each well before laying in pan. Do not tim them.  Pour
 meat mixture over the phyllo, spreading it evenly.
 Place sliced eggs on top of the meat.  Fold the overhanging edges of the phyllo
sheets onto the filling. Butter them well. Add remaining sheets to form top
crust, again buttering each sheet before using it. Score top lightly with sharp,
pointed knife into serving-size pcs. Pour on any remaining butter.
 Bake in preheated 300 F. oven for abt. 1 hr.  Let cool for 30 min.; cut through,
and serve.  Serves 8 to 10.
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