Christmas meat pie with raisins and chestnuts

Directions

In a bowl, we mix together the flour with the graviera cheese, the salt and the sugar. We open a hole in the middle and we put the butter, the egg and the water. We bring all the ingredients together to create a homogeneous and flexible dough. We wrap with a membrane and we leave it in the fridge for one hour. For the filling, we heat a large pot and we put the olive oil. We pour the mince and, with a spoon, we make it smoother. We add the onions, leeks and we continue for 3-4 ‘until it stars to smell. We add the petimezi, we lower the heat and we put the milk, raisins, pine nuts, chestnuts and cinnamon. We simmer for 8 minutes. We remove from the fire and when it has almost cool down, we add the graviera cheese, oats and yoghurt. We add salt, pepper and we leave it aside. We roll out the dough with the rolling pin, starting from its center and pressing successively in all directions until a square, uniform phyllo of about ½ cm thick is formed. We put the dough in a square form making sure it touches all the points, down and side. We cover the surface of the dough with a baking sheet and enough beans (to avoid expanding when baking). We bake at 170 ° C for about 15 minutes, we remove it from the oven, we remove the beans and we spread the filling. We bake again in a preheated oven at 180 ° C for 25 minutes and we serve.