375 g fillo pastry

½ cup extra virgin olive oil (for brushing)

1 kg beef chuck steaks, cut into cubes

10 tbsp extra virgin olive oil (for cooking)

1 large onion, chopped

2–3 garlic cloves, finely chopped

½ cup red wine

700 g passata

3 bay leaves

1 tsp dried oregano

1 cinnamon stick (optional)

2 cups water (plus more as needed)

Salt and pepper, to taste

1.25 kg potatoes, peeled and chopped

50 g salted butter

200 g Kefalograviera cheese, finely grated

Chopped parsley, for garnish (optional)

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Prepare the beef filling: Season beef cubes with salt and pepper. Heat 4 tbsp olive oil in a large pot over medium-high heat and brown the beef in batches. Remove and set aside.
In the same pot, add remaining olive oil, onion, and garlic. Cook 3–4 minutes until soft and fragrant. Return beef, add wine, and simmer 2–3 minutes to reduce.
Add passata, bay leaves, oregano, cinnamon stick, and 2 cups water. Bring to a simmer, cover, and cook on low for 1½–2 hours until beef is tender and sauce thickens. Remove bay leaves and cinnamon. Set aside to cool.
Make the cheesy mash: Boil potatoes in salted water for 15–20 minutes until tender. Drain, mash until smooth, then mix in butter and grated Kefalograviera. Season with salt and pepper and let cool slightly.
Assemble the pies: Preheat oven to 375 °F (190 °C). Grease six small pie dishes. Layer 3–4 sheets of fillo pastry, brushing each with olive oil. Line each dish with the layered pastry, leaving edges overhanging.
Spoon beef filling into each dish, top with a layer of cheesy mash, and fold over the pastry edges. Brush tops with olive oil.
Bake for 25–30 minutes until golden brown and crisp. Cool slightly before serving. Garnish with extra cheese or parsley if desired.

Use Parmesan or Pecorino if Kefalograviera is unavailable.

For extra flavor, add chili flakes or fresh herbs to the filling.

Make the filling ahead—it tastes even better the next day.

To prevent fillo from drying, keep unused sheets covered with a damp towel.

Can be made as one large pie—bake for about 40 minutes.