Pite me Mish

Stuffing

1. First prepare the minced meat stuffing.
2. In a saucepan, add the olive oil and heat slightly.
3. Add the onions and fry until golden brown.
4. Add the potato, salt, pepper, and mix well.
5. Brown, stirring constantly for 2 minutes.
6. Add the minced meat and paprika and mix well.
7. Cover and cook for 5 minutes.
8. Add the tomatoes, salt and pepper again and mix well.
9. Cook covered and over medium heat, stirring regularly, until the grated potato is cooked, the tomatoes are dissolved and the entire mass is transformed into a fairly compact mixture - about 15 minutes.
10. At the end of cooking, increase the heat to reduce the liquid, if necessary.
11. Set aside and let cool completely.

Phyllo dough

1. In the bowl of a stand mixer, add the flour and salt.
2. Start kneading with the hook attachment, incorporating the hot but not boiling water gradually.
3. Knead until obtaining a compact dough.
4. Preheat the oven to 400 F (200 C).
5. Divide the dough into two equal pieces.
6. Divide the first dough piece into 8 small pieces and form balls. Do the same with the second dough piece.
7. Flatten each ball very thinly, like a sheet of paper, into a circle about 12 inches (30 cm) in diameter. The dough circles must be transparent.
8. Place the dough circles thus obtained on a work surface sprinkled with cornstarch and sprinkle each circle of dough with cornstarch as well.
9. Brush a high edge round mold with olive oil.
10. Brush 8 circles of phyllo dough sheets with olive oil and place them one on top of the other as you go along on the bottom of the pan.
11. Spread the meat on top.
12. Cover with the other 8 sheets of dough following the same procedure as the first 8 sheets.
13. Fold the edges of the upper sheets under the lower sheets.
14. Brush the surface of the pie with olive oil.
15. Bake at 400 F (200 C) for 30 minutes.