Servings: 8 to 10

6 tablespoons extra-virgin olive oil 6 tablespoons extra-virgin olive oil
1 kg ground turkey 1 kg ground turkey
3 red onions, 2 finely chopped, 1 finely sliced. 3 red onions, 2 finely chopped, 1 finely sliced.
3 garlic cloves, finely chopped 3 garlic cloves, finely chopped
1 tablespoon ras-el hanout 1 tablespoon ras-el hanout
Pinch saffrom threads Pinch saffrom threads
500ml chicken stock 500ml chicken stock
6 medium eggs, lightly beaten 6 medium eggs, lightly beaten
100g shelled pistachios, chopped 100g shelled pistachios, chopped
75g dried cranberries or currants 75g dried cranberries or currants
1 lemon, finely grated zest and juice 1 lemon, finely grated zest and juice
1 orange, finely grated zest 1 orange, finely grated zest
½ bunch fresh mint, leaves picked and finely chopped (plus extra leaves to serve) ½ bunch fresh mint, leaves picked and finely chopped (plus extra leaves to serve)
20 filo pastry sheets 20 filo pastry sheets
150g unsalted butter melted 150g unsalted butter melted
1 tablespoon nigella seeds 1 tablespoon nigella seeds

Heat 2 tablespoons of the oil in a large, deep frying pan over a high heat. Add half the mince and cook, breaking it up with a wooden spoon, for 3 minutes or until browned. Transfer to a plate and set aside. Repeat with another 2 tablespoons of oil and the remaining mince.
Heat the remaining 2 tablespoons of oil in the same frying pan over a medium heat. Add the chopped onions and garlic, then cook, stirring every now and then, for 10 minutes or until softened. Add the ras el hanout and saffron, then cook, stirring constantly, for 1 minute or until fragrant. Return the mince to the frying pan, add the stock, bring to a simmer and cook, stirring occasionally, for 15 minutes or until most the liquid has evaporated.
Pour the beaten eggs over the turkey mixture, then simmer gently, without stirring for 2 minutes or until the eggs start to set. Add the pistachios, cranberries/currants, both zests and the chopped herbs, then stir until combined. Transfer to a heatproof bowl and leave to cool completely, then cover and chill for 1 to 2 hours.
Heat the oven to 180°C/160°C Fan/gas 4. Lightly brush 5 of the filo sheets with melted butter, stacking them on top of one another as you go. Cover with baking paper and a damp tea towel, then set aside. Repeat with the remaining filo to make 4x five-sheet filo stacks.
Now you need to line the tin with the 3 stacks of filo so there's enough of a pastry overhang to cover the top of the pie. Arrange the four stacks of filo in the base of the roasting tin so they overlap each other and each one hangs over one side of the tin. The base should be covered and every side should have a generous overhang -- enough to cover the top of the pie when folded back over. Spoon in the chilled turkey mixture, spread it out evenly, then fold over the overhanging pastry to enclose the filling. Scrunch the corners slightly to help seal. Brush the top generously with melted butter and scatter with nigella sees. At this point you can chill the pie for a few hours until you're ready to bake it.
Bake the pie for 1 hour or until golden, then leave it to stand for 15 minutes to cool slightly. Meanwhile, toss the finely sliced onion with the lemon juice in a bowl. Set aside to pickle slightly.
Gently slide the pie out of the roasting tin onto a board, then serve with the quick pickled onions scattered over the top, with the extra mint and parsley leaves.