Piraeus Greek Meat Pie

• 1 medium onion, chopped
• 2 Tbsp. olive oil
• 1 1/2 lb. ground chuck
• 1 c. uncooked rice
• 1 (13 1/2 oz.) can chicken broth, plus enough water to make 2 c.
• 1/4 tsp. cumin
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 c. (5 oz.) Feta cheese, finely crumbled
• 8 oz. Ricotta cheese
• 2 eggs, slightly beaten
• 1/2 c. pecans, chopped
• 1/2 c. chopped parsley
• 6 Tbsp. olive oil, heated with 6 Tbsp. butter
• 1/2 lb. frozen phyllo dough, thawed and cut crosswise to make equal rectangles

1. Saute onion in oil in large skillet over medium heat until soft.
2. Add ground chuck, breaking up meat as it browns.
3. Stir in rice, chicken broth, cumin, salt and pepper.
4. Cover; simmer for 20 minutes.
5. Remove from heat.
6. Stir in Feta and Ricotta cheeses, eggs, pecans and parsley.
7. Taste; add additional salt and pepper, if needed.

onion, olive oil, ground chuck, rice, chicken broth, cumin, salt, pepper, feta cheese, ricotta cheese, eggs, pecans, parsley, olive oil, frozen phyllo dough

Taken from www.cookbooks.com/Recipe-Details.aspx?id=617087 (may not work)