Step 1

Heat the olive oil in a frying pan over medium heat, add onions and cook for 10 minutes or until soft. Add the cinnamon, ginger and allspice, and cook, stirring, for 2 minutes or until fragrant. Add the meat and cook, breaking it up with a spoon, until browned. Stir in tomato paste, pine nuts, coriander and pomegranate molasses. Season with sea salt and freshly ground black pepper. Set aside to cool.

Step 2

Preheat oven to 180°C. Keeping the rest of the filo covered with a damp tea towel, layer 2 sheets at a time, brushing in between and on top with melted butter. Cut lengthwise into 3 strips and stack them on top of one another. Place 1 tablespoon filling in a triangular shape near the end of the strip, then fold one corner of the pastry over the filling so that it forms a triangle. Continue folding the triangle over itself along the length of the pastry strip, wrapping the pastry around the filling. Place the triangles on an oven tray and brush all over with butter. Repeat with remaining filo, butter and filling. Bake for 20 minutes or until golden. Serve warm or at room temperature.