Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    scallions -- chopped
   3      tablespoons   butter or oil
   1      pound         veal -- beef or lamb
                        -- (ground)
   4      small         zucchini -- scrubbed, cubed
   1      small         eggplant -- cubed
   1      cup           canned tomatoes -- drained
     1/4  cup           chopped fresh parsley
                        salt and freshly ground pepper
     1/2  teaspoon      ground coriander or allspice
   1      teaspoon      dried oregano
   1      cup           grated cheese -- (mizithra!!!)
                        bread crumbs -- if necessary
  10                    commercial filo sheets
   6      tablespoons   butter -- melted

Preparation:

Sauté the scallions in the 3 tablespoons butter in a large frying pan and add the meat. Simmer a few minutes, then toss in the zucchini, eggplant, tomatoes, and parsley and season with salt and pepper. Cover the pan and simmer for 30 minutes, adding the coriander and oregano during the last 10 minutes. Remove from the heat and stir in the cheese. (The mixture should be thick; if any liquid remains, dust lightly with bread crumbs to absorb.) Line a 9 x 12 x 3-inch baking pan with 6 filo sheets, buttering each. Spread the filling over the filo evenly, then top with the remaining filo sheets, buttering each as before. Score the top few filo sheets into squares or diamonds. Bake in a medium oven for 35 to 40 minutes, until golden in color and the dough is crisp. Remove from the oven, and let stand for 10 minutes, then cut and serve warm.