1 1/2 lbs. potatoes
Fat for frying
2 med. onions, chopped
1/4 c. olive oil
1 lb. ground beef
2 cloves garlic, minced
1 (8 oz.) can tomato sauce
1 tsp. cinnamon
Salt and pepper
2 eggs
1 c. milk
1/3 c. grated Kefaloteri cheese

Peel potatoes and cut in 1/4 slices. Deep fry in hot fat until golden brown and drain. Arrange half of potatoes in an even layer in shallow 1 1/2-quart baking dish. Saute onion in olive oil until soft. Set aside.

In oil remaining in pan, cook beef, stirring with a fork, until redness disappears. Add onion, garlic, tomato sauce, cinnamon and salt and pepper. Pour over potato. Arrange remaining potato slices over meat. Beat eggs; add milk. Pour over meat and potatoes. Sprinkle with cheese. Bake in moderate oven (350 degrees) for 45 minutes. Makes 4 servings.

NOTE: Zucchini or eggplant can be substituted for potatoes. Pan-brown in oil.