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Heat 1 tablespoon of olive oil and sauté the minced meat for 5 – 6 minutes. Add the onions and continue sautéing for another 4 – 5 minutes. Season with salt and pepper, then add the cinnamon, cumin, coriander, pine nuts, and mint, stirring well. Allow to cool.
Once cooled, stir in the yogurt, eggs, and grated cheese, mixing all the ingredients together.
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Oil 4 filo pastry sheets and lay them in an oiled oven pan. Spread the filling over the filo sheets and cover with the rest oiled filo sheets.
Score the pie into small squares. Bake for about 40 – 45 minutes at 180°C (356°F) using fan assisted oven.
The recipe was originally published in the magazine GASTRONOMOS t. April 2024
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