Pre-heat the oven to 220C / Gas 7 and place a baking sheet in to warm up.

In a pan, fry the onion and garlic in a little olive oil until translucent.

Add the lamb mince and brown off.

Crumble in the stock cube and add the cinnamon and mint. Stir in the tomato purée.

To assemble the pie, grease the tin with olive oil - base and sides, then layer 4 sheets of filo into the bottom of the tin, brushing with oil between each sheet of pastry.

Put a third of the meat mixture on top of the pastry, followed by a third of the spinach and a third of crumbled feta. Add another 4 layers of filo, again, brushing with oil between each sheet.

Repeat the layers another two times, and finish off with the final four sheets of pastry, tucking the excess around the edges. Brush the top of the pie with olive oil, and score cut marks.

Place the pie in the oven on top of the pre-heated baking sheet, and bake for 20-30 minutes until golden.