Peel the onions and cut in quarters.
Place in a pot and cover with water, bring them to a simmer and let them cook through until the onions are soft and most water evaporates (approx 40 min)
On a different pan, brown the beef mince, no olive oil needed
Once the mince meat is done, keep the pan on low heat and integrate the cooked onions. Stir of a couple of minutes.
Remove from fire, add salt and pepper to taste and your kefalotiri or hard yellow cheese of choice. The filling is ready.
Lightly oil your baking tray and layer your first filo pastry sheet. Brush some more olive oil and repeat with 3-4 filo pastry sheets for the bottom.
Evenly layer your mince meat and onion filling.
Layer another 3-4 pastry sheets on top, remembering to brush with a bit of olive oil.
Depending on your fillo pastry, if it’s crusty you can trim or roll the excess and tuck it on the side.
Bake on a preheated oven at 180 C for 35-40 minutes.
