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It wasn't the dish I remembered from Greek Town in Chicago, but it was quite tasty. Thanks for posting!
This is not something I would make often, just because of the amount of eggs, but as a special treat, it is good. I cut the recipe in half, for a 9 x 9 pan, but would make the whole recipe next time and cook 2 9 x 9 pans and freeze one, since it is a lot of work, so might as well make some for later. I agree with the previous reviews that it needs more spices than salt and pepper. Oregano, maybe, and I would add some feta instead of parmesan, for more flavor. For the meat, I used ground lamb. Made for Fall 2012 PAC game.
This was definitely a hearty meal, and it tasted a whole lot better than I thought it would as I was cooking it. Don't let the rating I give put you off, it tastes good! :) It could use a little more seasoning for our family, but it tastes good. BUT . . . I don't have an 11x15 pan, and with this list of ingredients, I knew that it would over flow an single pan I have, so I used two 9x13s (thank you for listing the size so I didn't have a huge mess to clean up which would have ended up in a pizza delivery! *grins*). AND it uses 3 different pans on the stove . . . that's a lot of dishes! And it took over an hour just to get it in the oven. I baked both pans, and froze the extra, we'll see how it ends up. I will probably love it the night all I have to do is reheat! :) Thank you for broadening my cooking horizons and posting this, made for ZWT4.
A really hearty and satisfying meal and somewhat rich. The cream sauce is definitely a must. If anything to change, I'd add a few more greek spices next time. I also left out the pinch of cinnamon. I'm really glad I tagged and tried this for PhotoTag 08.!!