Kefallinian Spicy Meat Pie
               
      1 sm Leg of lamb                       1/2 c  Chopped fresh parsley
           - boned, cut into 1" pieces,        2    Sprigs fresh mint; chopped
           - bones reserved                    1 ts Dried oregano
      1    Lemon (juice only)                  1    Garlic clove; sliced
    1/4 c  Oil or butter                       1 ts Ground cinnamon
      1    Onion; chopped                      1    Orange or lemon peel
      3 md Potatoes; parboiled in their             - cut into pieces
           - jackets, peeled & diced                Salt & freshly ground pepper
      1 lg Carrot; parboiled, diced           16    Commercial filo sheets
      3 c  Parboiled white rice;drained        6 tb Butter (or more); melted
      2 tb Tomato puree                        3    Hard-boiled eggs; quartered
      1 c  Feta cheese, crumbled
	 
  On the island of Kefallinia in the Ionion Sea, the Feast Day of
  Analipseos (Ascension Day) is celebrated with the traditional
  "kreatopita" (meat-pie). This spicy pie also ushers in the beginning
  of Lent on the day of Apokreas.

  In a stock pot, cover the lamb bones with cold water. Simmer, covered
  for 1 hour. Strain, boil down to 1 cup, and set aside. Sprinkle the
  lemon juice on the lamb cubes. Heat the oil or butter in a heavy pan,
  add the onions and lamb, and saute the meat on all sides until the
  onions are soft without browning. Pour the onions, lamb, and juices
  into a large bowl. Add the diced potatoes and carrot, rice, tomato
  puree, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit
  peel and season with salt and freshly ground pepper. Add enough
  reserved lamb broth for liquid while pie bakes, then mix with a
  wooden spoon.

  Butter the bottom and sides of a 9 x 12 x 3 inch pan. Spread 8 filo
  sheets, brushing the melted butter in between the sheets, making sure
  the pastry fits the sides and bottom of the pan. Pour in the filling,
  spreading evenly with a spatula. Place the egg quarters here and
  there across the top and cover with the remaining filo sheets,
  brushing with butter as before. Flute the edges with two fingers or a
  fork and brush the top with butter. Using a sharp knife, score the
  top 3 filo sheets into square or diamond shapes, or prick the
  homemade pastry with a fork. Bake for 40 to 50 minutes in moderately
  slow oven (325 F), raising the temperature to 350 F during the last
  10 minutes. Remove from the oven and let stand on a rack for 15
  minutes. Remove from the oven and let stand on a rack for 15 minutes.
  Cut into diamonds or squares and serve warm.