Because I use equal amount of potatoes and mince meat I named it Mousska pie:
1 packet of filo pastry (12 sheets)
1/2 kg of mixed mince meat (250 g pork/250 g beef)
1/2 kg grated potato
1 large or 2 small onions finely diced
3 - 4 eggs
pinch of ground paprika
1/4 cup of finely chopped fresh parsley or
tbs of dry parsley
oven preheated to 220 C
Fry the onions over medium heat in a large frying pan with a pinch of salt, and when translucent, add the peeled and grated potato, black pepper and chilli flakes and stir occasionally until potato is half cooked. Then put the mince meat in and cook for 10 minutes, stir from time to time. Move from the heat and leave to cool. When cold, mix the eggs and parsley and season to taste.
Lay one sheet of pastry, sprinkle lightly with oil and the meat filling. Transfer it unrolled to a tray and set aside.Then take another sheet, and spread the filling all over it lightly rubbing the filling in, then roll loosely. Make 2 more rolls the same way. They are ready to be assembled now. Take the first rolled sheet and place it lengthwise at the beginning of the first sheet that was placed aside. Put the second one next to it and then the third one on the top of them making a triangular shape. Roll all three of them together and transfer to a baking tray.
Make two more rolls the same way, brush with egg-wash and bake. After 20 minutes, lower the temperature to 200 C, and when almost ready,turn the oven off and leave it for another 5 to 10 minutes.
take it out and leave to rest for half an hour.