Minced meat pie from Ioannina

Sauté the onion with butter in a pot until golden.  Add the mince and sauté as well. Stir and pour in the tomato paste dissolved in 1 glass of water. Season with salt and pepper, add the parsley and the cinnamon. Let the mince simmer over low heat until it absorbs all its juices.

Meanwhile soak the rusks in milk and after you squeeze them add them to the cooked mince together with the grated cheese and the eggs which you have already beaten.

Butter a baking tray and spread half the filo sheets also brushing them with melted butter. Spread the filling and cover with the remaining sheets which, once again, you butter one by one.

Score the pie to pieces using a pointy knife and bake in a moderate oven for 45 minutes.