Ingredients:
8 sheets of filo pastry
1 1/2 kg lamb mince
a little milk
8 nuts
6 eggs
4 tbsps butter
a little grated cheese
2 onions
1 handful chopped parsley
2 tbsps tomato paste
salt
pepper
cinnamon or allspice
Method:
*In a small bowl, add the milk and place nuts to soak.
1. Peel and finely chop the onions.
2. In a saucepan melt the butter and sauté the onion until slightly brown.
3. Add the mince and sauté.
4. Stir and add the tomato paste dissolved in 1 cup water.
5. Add salt and pepper and add the parsley and cinnamon.
6. Simmer the minced meat over low heat until the juices evaporate.
8. In another bowl beat the eggs.
9. Drain the nuts and add to the cooked mince with the grated cheese and beaten eggs.
10. Butter a baking dish and layer half of the pastry sheets, brushing each one of them with melted butter.
11. Spread the stuffing on top and cover with the remaining pastry sheets, brushing each one with butter.
12. Cut the pie into pieces with a sharp knife and bake at 180-200°C for 45 minutes.