MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Basil Meat Pie
 Categories: Lamb/mutton, Herbs, Pastry, Vegetables, Rice
      Yield: 6 Servings
 
  1 1/2 tb Butter
    1/4 c  Onion, finely chopped
      1 ts Minced garlic
    3/4 lb Lamb mince
    1/2 ts Salt
      1 ts Dried oregano
           Pepper
    1/4 c  Fresh parsley; minced
    1/4 c  Cooked rice
      3 lg Eggs
      8 oz Pkg phyllo dough; thawed
           - according to pkg guide
    1/2 c  Butter; melted
 
  In a skillet, melt the butter over medium heat. Saute the
  onions until transparent. Add the ground meat and stir to
  break up any large chunks. Season with garlic, salt,
  oregano and pepper. Drain off any grease.
  
  Mix in the parsley, rice and eggs until well blended. Set
  aside.
  
  Cut the phyllo dough sheets to fit a 9" x 13" rectangle or
  10" × 10" square baking pan. Brush the bottom of the pan
  with melted butter. Lay a sheet of the phyllo dough on the
  bottom, brush with melted butter, add another sheet, brush
  with butter again and repeat until half of the sheets
  (about 10) are layered on top of each other. Spread the
  meat mixture evenly on this layer. Place a clean coin on
  top of the meat (optional).
  
  Lay a sheet of phyllo dough on top of the meat mixture,
  brush with melted butter, add another sheet, brush with
  butter again and repeat until all sheets of phyllo dough
  are used. Use a sharp knife to score down the meat pie for
  easier cutting after it is baked. Bake in a 375°F/190°C
  oven for 35-45 minutes or until golden. Remove from the
  oven. Slice the pie using the score marks as guides. Serve
  immediately.
  
  NOTES: To stretch out the filling in the meat pie, feel
  free to substitute diced potatoes for the rice as an
  ingredient in lakror.
  
  Heat any leftovers in the oven instead of in the microwave
  to retain the crispness of the meat pie.
  
  If there is a coin hidden in the meat pie, let others know
  about the symbolism *!and safety!* BEFORE they eat their
  slice.
  
  Adapted from Cooking with the Saints by Ernst Schuegraf
  
  RECIPE FROM: https://hicookery.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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