Heat the olive oil in a large saucepan
over a medium heat.
Sauté the onion for two minutes, then stir in the garlic.
Add the mince and stir until the juices have evaporated. Stir in the cinnamon and lemon zest, then add the courgettes and continue to cook until they are soft.
Season to taste with salt and freshly
ground black pepper.
Remove from the heat and set aside to cool slightly.
Stir in the eggs, cheese, piquanté peppers and parsley, then set aside.
Brush a sheet of phyllo pastry with
Cover with another sheet of pastry.
Leaving a 5 cm gap on either side of the phyllo pastry, spoon some of the filling 5cm from the top of one of the narrow sides to make a shape about 15cm long and 8cm wide.
Fold the short edges in over the meat, then roll up to form a rectangular pie.
Place in a greased roasting tin.
Repeat with the remaining pastry, butter and filling.
Arrange the pies close together and
brush with melted butter.
Use a sharp
serrated knife to cut diagonal slits into
the surface of each pie, taking care not to cut through all the layers of pastry.
Bake in a preheated oven for 40 minutes or until crispy and golden.
Serve hot with tzatziki and a salad of bitter salad leaves,
roasted brinjal and red peppers.