Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- med.
  20      milliliters   garlic -- chopped
   2      tablespoons   parsley -- chopped
     1/2  teaspoon      mint -- chopped
   2                    hard cooked eggs
   3      pounds        leg of lamb
   1      cup           butter
   1      tablespoon    tomato paste + 1 cup water
                        salt and pepper to taste
     1/2  pound         kefalotiri cheese -- grated
   2                    eggs -- lightly beaten
     3/4  pound         phyllo

Preparation:

Chop onion and rinse it in strainer under running water; drain. Mix garlic with parsley and minutes Slice eggs thinly. Cut lamb from bone, then cut into very small pieces (a little coarser than ground beef). Lightly brown the lamb with the onions in 1/3 of the butter. Add tomato paste, salt and pepper, garlic, parsley, and mint, and mix well. Simmer for about30 minutes Remove from heat. Add cheese and lightly beaten eggs and mix again. Melt remaining butter. Butter a baking pan about 2" smaller that the phyllo sheets. Use 9 phyllo sheets for the bottom, buttering each well before laying in pan. Do not trim 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 pieces Pour on any remaining butter. Bake in preheated 300F oven for about 1 hour. Let cool for 30 min.; cut through, and serve. Serves 8 to 10.