Meat pie from Contessa

Sauté the onions. 

Add the meat, strained.

When all the juices are absorbed add the wine and the tomato paste.

When only the oil remains in the pot, add the garlic, salt, pepper, cinnamon, clove and nutmeg.

Add the wine and the rice.

Let everything boil for a while.

Remove the pot from heat and let it cool.

Then, add the kefalotyri mixed with the egg. The filling is ready.

Place a filo sheet in the baking tray, spread the filling and then, cover with the top filo sheet. Brush it with oil, sprinkle with water and score lightly.