# Components:
→ Meat Filling
01 - 4.2 oz ground beef or lamb
02 - 1 small onion, finely chopped
03 - 1 tbsp fresh parsley, chopped
04 - 1 tsp ground cumin
05 - 1/2 tsp ground coriander
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Pastry & Assembly
08 - 4 large phyllo (filo) pastry sheets
09 - 4 large eggs
10 - 4 tbsp grated Gruyère or mozzarella cheese (optional)
11 - Sunflower or vegetable oil for frying
# Method Steps:
01 - Sauté chopped onion in a skillet over medium heat with a little oil until soft. Add ground meat, cumin, coriander, salt, and pepper. Cook until browned and fully cooked. Stir in parsley, then remove from heat and let cool slightly.
02 - Place one phyllo sheet on a clean surface. If very thin, layer two sheets. Spoon 2 to 3 tablespoons of meat mixture onto the center.
03 - Make a small well in the filling and carefully crack an egg into it. Sprinkle 1 tablespoon of grated cheese on top if desired.
04 - Fold the phyllo over the filling to form a triangle or rectangle, sealing the edges by moistening with a little water.
05 - Heat 1.2 to 1.6 inches of oil in a large frying pan over medium-high heat. When hot, carefully slide in the filled pastry. Fry 2 to 3 minutes per side until golden and crisp.
06 - Remove pastry with a slotted spoon and drain on paper towels. Serve immediately while hot and crisp.
