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1
In a stock pot, cover the lamb bones with cold water.
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2
Simmer, covered for 1 hour.
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3
Strain, boil down to 1 cup, and set aside.
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4
Sprinkle the lemon juice on the lamb cubes.
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5
Heat the oil or butter in a heavy pan, add the onions and lamb, and saute the meat on all sides until the onions are soft without browning.
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6
Pour the onions, lamb, and juices into a large bowl.
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7
Add the diced potatoes and carrot, rice, tomato puree, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit peel and season with salt and freshly ground pepper.
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8
Add enough reserved lamb broth for liquid while pie bakes, then mix with a wooden spoon.
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9
Butter the bottom and sides of a 9 x 12 x 3 inch pan.
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10
Spread 8 filo sheets, brushing the melted butter in between the sheets, making sure the pastry fits the sides and bottom of the pan.
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11
Pour in the filling, spreading evenly with a spatula.
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12
Place the egg quarters here and there across the top and cover with the remaining filo sheets, brushing with butter as before.
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13
Flute the edges with two fingers or a fork and brush the top with butter.
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14
Using a sharp knife, score the top 3 filo sheets into square or diamond shapes, or prick the homemade pastry with a fork.
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15
Bake for 40 to 50 minutes in moderately slow oven (325 F), raising the temperature to 350F (180C) F during the last 10 minutes.
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16
Remove from the oven and let stand on a rack for 15 minutes.
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17
Cut into diamonds or squares and serve warm.
