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Ingredients:

24 sheets phyllo dough
4 cups cooked white rice
1 clove garlic, minced
3 cups cubed cooked lamb
1 lemon, juiced
2 potatoes, peeled and quartered
4 hard-cooked eggs, quartered
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint leaves
1 1/2 cups crumbled feta cheese
1/2 cup olive oil
1 cup beef broth
1 tablespoon chopped fresh oregano
1/2 teaspoon ground black pepper
1 egg, beaten
1/2 cup butter, melted

Procedures:

1 ~ Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2 ~ Lightly brush a 9×13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don’t need to completely cover each phyllo sheet with butter).
3 ~ Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
4 ~ Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
5 ~ Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
6 ~ Top with remaining 12 phyllo sheets brushed lightly with melted butter.
7 ~ Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.