Servings: 6

3 tablespoons extra virgin olive oil 3 tablespoons extra virgin olive oil
1 large red onion, finely chopped 1 large red onion, finely chopped
1kg ground beef 1kg ground beef
1 teaspoon ground allspice 1 teaspoon ground allspice
2 teaspoon ground coriander 2 teaspoon ground coriander
½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
½ ground ginger ½ ground ginger
2 tablespoons tomato purée 2 tablespoons tomato purée
100g unsalted butter, melted 100g unsalted butter, melted
12 filo pastry sheets 12 filo pastry sheets
250ml milk 250ml milk
1 medium egg 1 medium egg
sea salt flakes to sprinkle sea salt flakes to sprinkle
hot sauce to serve hot sauce to serve

Heat half the oil in a large on-stick frying pan over a medium-high heat. Add the onion and cook for 3 to 4 minutes until starting to soften, then add the mince and spices and cook for 10 minutes until the meat is browned, breaking up with a spoon. Add the tomato purée, season with salt and black pepper and cook for a further 2 to 3 minutes until the tomato purée is toasted. Remove from the heat and cool completely.
Combine the remaining oil with the melted butter and brush some all over the inside of the baking dish. Stack 2 filo pastry sheets together and brush the top with the butter mixture, then put in the base of the dish, trimming the sheets to fit. Repeat twice more, working 2 sheets at a time and brushing the top of the pastry with butter mixture in between each pair, until you've used up half the sheets. Spread the mince mixture over the pastry, leaving a 2cm border around the edges. Brush the border with butter mixture and top with 2 filo sheets, pressing to seal around the edges and trimming any excess. Continue layering up the remaining filo, brushing with butter mixture after every 2 sheets as before, until all the filo has been used.
Heat the oven to 180°C/160°C fan/gas 4. Cut a diamond patter into the top of the pastry with a small sharp knife. Whisk the milk and egg together in a small bowl, season with salt and black pepper, then pour the mixture evenly over the top of the pastry and allow to sit for 20 minutes until the milk mixture has been partially absorbed.
Sprinkle the pie with salt flakes and black pepper, then bake for 45 minutes until golden brown. Serve immediately with hot sauce.