Kreatopita Therini (Summery Meat Pie)
            
      4    Scallions; chopped                1/2 ts Ground coriander or allspice
      3 tb Butter or oil                       1 ts Dried oregano
      1 lb Veal, beef or lamb (ground)         1 c  Grated cheese (Mizithra!!!)
      4 sm Zucchini; scrubbed, cubed                Bread crumbs, if necessary
      1 sm Eggplant; cubed                    10    Commercial filo sheets
      1 c  Canned tomatoes; drained            6 tb Butter; melted
    1/4 c  Chopped fresh parsley                    Salt & freshly ground pepper

  Saute 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.