• 1 packet GIANNIOTI RUSTIC FILLO SHEETS 500gr
• Stuffing 500gr minced meat
• 2 leeks
• 2 carrots
• 1 bowl yogurt
• 1 dry grated onion
• 2 eggs
• Salt, pepper
• 1 cinnamon stick
• Olive oil for the fillo sheets
Boil the leeks and drain them very well. Saute the onion, the grated carrots and the minced meat until it turns brown, add the cinnamon stick. Remove from the heat, season with salt and pepper and add the leeks, eggs (which we have beaten for a while) and yogurt. Leave the filling aside to cool. Grease our pan well and with the help of the rolling pin we place the sheet in the pan.
Grease the sheet well and spread the second sheet on top. Pour the filling over the second fillo sheet and cover with the third fillo sheet. Grease the third fillo sheet well and place the fourth fillo sheet on top, a little more strained so that it is not stretched.
With a knife, cut the excess fillo sheet, carefully wrapping the edges inwards in the pan. Cut the pie with a knife and bake in a preheated oven at 180°C in the air for about 1 hour.