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1
For the filling, fry the onion in the oil till golden.
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2
Add the meat and fry lightly, crushing it with a fork and turning it over, until it changes color, adding salt, pepper, cinnamon, and allspice.
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3
Stir in the pine nuts.
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4
Take out the sheets of fillo only when you are ready to use them, as they dry out.
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5
Cut the sheets into 4 rectangles each, about 12 by 4 inches wide, and put them in a pile on top of each other.
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6
Brush the top strip lightly with melted butter or oil.
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7
Take a heaping teaspoon of filling and place it at one of the 4-inch (or shortest) ends of the strip of fillo, 1 1/4 inch from the edge (1).
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8
Fold the end over the filling.
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9
Now pick up a corner and fold diagonally making a triangle (2).
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10
Continue to fold until the whole strip has been folded into a triangular packet (3), making sure that you close any holes as you fold so that the filling does not ooze out.
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11
Place the little packets on a greased baking sheet and brush the tops with oil or melted butter.
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12
Bake at 350F for 25 minutes, or until crisp and golden.
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13
Instead of oil or butter, you can brush the tops with egg yolk mixed with a drop of water before baking.
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14
A Moroccan filling is without pine nuts and adds 1/4 teaspoon ginger, a pinch of cayenne, 3 tablespoons chopped cilantro, and 2 raw eggs to bind the meat.
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15
Deep-fry the pies in about 1/2 inch not-too-hot oil until golden, turning over once.
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16
Drain on paper towels, and serve hot, dusted with a little confectioners sugar or cinnamon.
