For the stuffing
1 kg filo dough sheets
2 large onions
800 grams ground beef
spices of your choice: salt, pepper, cayenne pepper
For the dressing
5 eggs
180 grams of sour cream
350 ml sparkling mineral water
Sauté the chopped onions in a skillet until translucent, then add meat; cook it, breaking it up, for about 15 minutes, season to taste and reserve. For the dressing, whisk eggs well and add the sour cream and sparkling mineral water. Assemble the pie by putting two filo sheets at the bottom of the pan, and then putting some of the meat on that. Repeat until you use up all the dough and the meat. When assembled, cut the pie into squares and pour over the prepared dressing and let stand for 1-2 hours. Bake the pie on 180˚C in a preheated oven, about 35-40 minutes.
