Lamb Pie, Ioannina Style

Directions

1. 1

   Karen Mintzias 2 tb Butter or margarine 1 md Onion

2. 2

   chopped 1 1/2 lb Lean lamb (pref.leg), ground 1 ts Ground cinnamon (or more) Salt & freshly ground pepper 1 c Tomato sauce or puree - dilute

3. 3

   lightly beaten 3/4 c Grated mizithra & kefalotyri 12 Commercial filo sheets 6 tb Butter

4. 4

   melted In a frying pan, heat the 2 tablespoons butter and cook the onion until translucent

5. 5

   Add the lamb and cook gently, while mashing and stirring with a fork until the raw color disappears

6. 6

   Season the meat with cinnamon, salt, pepper, then stir in the tomato sauce and parsley

7. 7

   Cover the pan and simmer for 20 minutes

8. 8

   This much can be cooked a day in advance and stored in the refrigerator.) Meanwhile, soak the toast slices in the milk to make a soft mixtur