How to cook
Saute the onion in the heated oil and add the mince, stirring until it's crumbled and brown. Add all the spices. Beat the eggs with the yoghurt and 4 tbsp oil. Take one large round phyllo pastry sheet at a time.
Smear it generously with the egg mixture, fold it in two and distribute mince along the widest part. Wrap it into a roll, form the roll into a snail shell pattern and arrange in a greased baking dish. Arrange thus prepared snail shells next to each other in the tray.
Pour the remaining egg mixture on top. Put the pie in to bake up to a nice tan in a preheated 356°F (180 °C) oven.