3 lbs. lean lamb
1/2 lb. Greek feta cheese
1/3 c. rice
2 potatoes, cut in pieces
1 onion, chopped
1/2 c. olive oil
3 tbsp. butter
3 tbsp. tomato sauce
1 tbsp. parsley, finely chopped
1 clove garlic, crushed
1 can beef broth
Salt and pepper to taste

Cut meat in cube sizes and mix it with the feta cheese, chopped onion, cut potatoes, tomato sauce, butter, oil, parsley, salt, pepper and garlic. Butter a baking tin well and spread one piece of the homemade crust (to follow) making sure enough is left over to cover top. Spread the mixture evenly in the tin.

Add some beef broth, enough to cover mixture. The broth must be cool. Cover top with crust. Fold over the excess dough at the edges. Brush top of crust with butter. Bake in moderate heated oven for 1 1/2 hours.

HOMEMADE CRUST:

5 c. all-purpose flour, sifted
5 tbsp. olive oil
2 1/2 c. water
2 tbsp. white wine
Dash of salt

Mix above ingredients and knead well. Form dough into a ball. Allow to stand for approximately 1 hour in a cool place. Roll out the dough on a floured surface into a flat sheet as thin as desired. Place dough in tin. Make 2 sheets of dough for bottom