2 lb Chopped meat
1/2 c  Butter
2    Onions, chopped
1 1/4 lb Tomatoes, strained,peeled OR
1 tb Tomato paste diluted with:
1 c  Water
Piece of stick cinnamon
1 tb Parsley, chopped
Salt & pepper to taste
2 sl Toast
2 c  Milk
1 c  Parmesan cheese, grated
5    Eggs, lightly beaten
3/4 lb Phyllo

Brown meat, half the butter, and onions in lge. pot, stirring with a
wooden spoon to break up meat. Add tomatoes (or diluted tomato paste)
cinnamon, parsley, salt & pepper. Simmer until all liquid is absorbed (abt.
30 min.). In the meantime, soak toast in milk, then mash with fork.

Remove cinnamon stick and add milk-toast mixture to the meat; remove
from the heat. Add cheese and eggs, and mix well.

Melt remaining butter; butter a pan abt. 2 inches smaller than the
phyllo. Put 7 to 8 phyllo sheets, buttering each before addint it, into
the pan, letting phyllo extend on all sides. Pour in meat mixture and
spread it ivenly. Fold overlapping phyllo back onto meat. Butter these
well. Carefully cut remaining sheets of phyllo to fit the top of the pan.
Brush each with butter and lay on the filling to make the top of the pitta.
Pour on any remaining butter and sprinkle the top very lightly with a
little water (to keep phyllo from rising too high). Bake in preheated 350
F. oven for 30 to 40 min. Cool abt. 30 min, and cut into squares to serve.

NOTE: It is easier to cut this if you score it lightly before baking.