Preheat oven to 180°C. Using your hands, combine flour, salt and butter until the mixture resembles bread crumbs.
Add the water and knead well until a dough forms and becomes elastic. Wrap the dough with cling film and refrigerate for at least ½ hour.
Divide the dough into 2 pieces and roll them into sheets approximately ½ cm thick.
Grease a deep baking dish with butter and cover the bottom and the walls of the dish with one of the sheets of dough.
Place the pear slices on the bottom of the dough-covered baking dish followed by the cherry tomatoes, onions, feta cheese, chopped sausage, all the herbs, salt and pepper.
Cover the pie with the second sheet of dough and brush the surface with milk. Bake for 1 hour.
Preheat oven to 170°C. Place the feta in a bowl and mash with a fork. Stir in the milk and egg and set aside.
Grease a baking sheet. Place one sheet of phyllo dough on the baking sheet, brush with olive oil and repeat with two more sheets of dough.
Place ⅓ of the mixture on dough and sprinkle with raisins and small fig pieces. Cover with 2 more sheets of dough, each brushed with oil. Place another ⅓ of the mixture on the dough and cover with another 2 sheets of dough, each brushed with oil. Place the remaining mixture on the dough and finish the pie with the last 3 sheets of dough each brushed with oil.
Cut the pie into desired serving portions and brush the top with olive oil. Bake for approximately 50 minutes, until the fillo becomes crispy and colored.
For serving
Drizzle pie with honey, sprinkle with cinnamon and serve.
Heat the butter in a pan, add the onions and cook for 4-5 minutes until soft. Remove the onions from the heat, stir in remaining ingredients and set aside.
Place a sheet of fillo dough on a flat, clean surface and brush with sunflower oil. Cover with a second fillo sheet and brush with oil and repeat with a third fillo sheet. Cut the three fillo sheets into 9 squares and place 1 – 2 tbsp of the cheese mixture in the centre of each square. Holding the corners of each square, create a pouch, pinching at the neck so that it remains as closed as possible when baking.
Repeat 2 more times with remaining fillo and filling.
Place pouches on a baking sheet lined with greaseproof paper and bake in a preheated oven at 180°C for 20-25 minutes, until fillo has turned golden-brown. Let pouches cool for 5 minutes and serve.
For the pastry dough
Preheat oven to 180°C. Mix the flour with the butter, until it acquires a crumbly texture. Add the remaining ingredients and mix until a non sticky, soft dough is formed. Roll the dough to be ¼ inch thick and divide into 8 pieces. Place the dough into greased tart molds and prick holes in the dough with a fork, Cut off excess dough from around the edges of the mold with a knife. Cover the dough with foil. Bake in preheated oven for 10 minutes, remove the foil and bake for an additional 10 minutes. Remove from the oven and set aside.
For the onions
Heat the olive oil in a large frying pan, stir in the onions and allow to cook for 10 minutes until soft. Add the salt, pepper, and sugar and continue to cook, stirring until the onions begin to golden. Finally, stir in the vinegar, butter and thyme and let cook for another 10 minutes. Remove the onions from the heat to cool slightly.
Fill each tart with the caramelized onions and sprinkle with grated emmental and parmesan cheese.
Beat the eggs, milk and cream in a bowl. Pour the mixture into each tart mold on top of the caramelized onions. Top with crumble feta cheese and bake for 15-20 minutes at 180°C until cheese melts and turns slightly brown.
For the lamb mixture
Heat the olive oil in a skillet. Add the onion and garlic and cook for a few minutes, until soft. Add the minced meat and cook for 5-6 minutes until browned. Add the remaining ingredients, stir well and let cook for 5 minutes until all fluids are absorbed. Remove the lamb from the heat and set aside.
For the sauce
Place the peppers and garlic in a preheated oven at 200°C for 20 minutes until their skin is blackened and starts to separate from the flesh. Remove the peppers from the oven. Place them in a bowl and cover with cling wrap. Allow the peppers to rest for 15 minutes. Remove the peppers from the bowl and peel. Peel the garlic cloves and finely chop along with the roasted peppers and place them in a bowl. Add the remaining ingredients and mix well.
For the pie crust
Place the dough in a rectangular baking sheet lined with parchment paper. Spread the sauce on the dough leaving a 1½ cm border from the edge. Sprinkle the pie with grated Gruyère cheese followed by the lamb mixture and topped with the crumbled feta cheese. Fold the edges of the dough to create the pie crust. Brush the crust with the egg and olive oil mixed together and sprinkle the pie with white and black sesame seeds. Cover the pie with foil and bake in preheated oven at 170°C for 20 to 25 minutes; remove the foil for the last 5 minutes.
