CEPHALONIAN MEAT PIE

  5 tbsp olive oil

750 g (1 1/2 lb) meat, trimmed and cubed

1 onion, peeled and finely chopped

3 cloves garlic, peeled and minced

1/2 cup medium-grain rice

3 tomatoes, halved, deseeded, grated, skins discarded

1/2 tsp ground cinnamon

1/2 tsp grated nutmeg 

Salt and pepper to taste

1/2 cup fresh parsley 

Grated cheese 

1 large egg

Phyllo pastry

Heat 3 tbsp of olive oil in a large saucepan and saute the meat. Remove from the heat, cool a little, and shred by hand.  Add some olive oil and cook the onion over medium heat until translucent about 10 minutes. Add the garlic and the rice and stir fry for 1-2 minutes.  Add the grated tomato, cinnamon and nutmeg and stir well together.    Lower the heat and cook until the liquid evaporates about 10 minutes. Remove from the saucepan season to taste.   Preheat the oven to 180 C (350 F)  

In a large bowl combine the meat mixture, with the egg, cheese salt, pepper and parsley. Oil a large rectangular baking pan that is 3 inches deep. (80 cm) 

Layer 7 sheets of phyllo pastry on the bottom of the pan (each phyllo brushed with olive oil) add the filling, layer the remaing pjyllo, brushed with olive oil, and bake for 50 minutes until thoroughly cooked and golden brown