1. Prepare the filling. Heat olive oil in a large skillet over medium heat. Add onions and cook until soft and lightly golden. Add garlic and cook briefly until fragrant.

2. Brown the meat thoroughly. Add the ground beef and cook slowly, breaking it into very small pieces while stirring frequently. Continue until fully browned and no pink remains.

3. Build the flavor base. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Mix thoroughly so every piece of meat is coated.

4. Simmer until thick. Allow the mixture to simmer gently for approximately 15 minutes. Stir occasionally until excess moisture evaporates and the filling becomes rich and concentrated.

5. Finish the filling. Remove from heat, stir in parsley, and allow the mixture to cool slightly before adding the feta and beaten eggs.

6. Prepare the dish. Brush the baking pan generously with melted butter and preheat the oven to 375°F (190°C).

7. Create the bottom layers. Place phyllo sheets one at a time into the baking dish, brushing each sheet lightly with melted butter before adding the next layer.

8. Add the meat mixture. Spread the filling evenly across the entire surface, making sure it reaches all corners.

9. Finish with phyllo. Layer the remaining phyllo sheets on top, brushing each layer with butter to encourage maximum crispness.

10. Score and bake. Lightly score the top and bake for 45–50 minutes until deeply golden and crisp.

11. Rest before slicing. Allow the pie to cool for 15 minutes before serving for clean slices and the best texture.