Makes 8 servings.
2 tablespoons olive oil
1 medium onion, chopped (about 1¼ cups)
3 carrots, finely chopped (about 1 cup)
1 teaspoon ground turmeric
2 garlic cloves, minced
1 pound ground lamb, turkey, or lean beef
⅓ cup golden raisins
½ cup pistachios, toasted
¼ cup chopped fresh cilantro
1 teaspoon ground cinnamon
6 eggs
1 (5-ounce) container 2% Greek yogurt
Olive oil cooking spray or other nonstick cooking spray
12 sheets frozen phyllo dough, thawed
Preheat the oven to 375°F.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and carrots and cook, stirring occasionally for 5 to 6 minutes, until the onion is translucent. Stir in the turmeric and garlic; cook for 1 minute. Add the remaining 1 tablespoon olive oil and the ground lamb to the skillet. Cook, breaking up the meat with a wooden spoon as it cooks, for 6 to 8 minutes, until the lamb is browned.
Stir in the raisins, pistachios, cilantro, and cinnamon until well combined; set aside.
In a medium bowl, whisk the eggs and yogurt together; set aside.
Spray a 9-inch springform pan with olive oil cooking spray or other cooking spray. On a clean work surface, stack 4 phyllo sheets, spray both sides with cooking spray, and place in the stack in the prepared pan, extending the edges of the stack up the sides of the pan. Repeat with a second stack of 4 phyllo sheets; place them crosswise over the first stack, extending the edges over the top edge of the pan.
Fill the phyllo crust with the lamb mixture, then pour in the egg mixture. Spray the remaining 4 phyllo sheets with cooking spray and cut in half. Place them over the filling to cover it completely. Fold the phyllo toward the center over the filling. Spray with additional cooking spray.
Bake for 45 to 50 minutes, until golden brown. Let stand for 15 minutes before serving.