3 lbs ( 1.4 kg) onions, peeled and sliced thin
2 Tbsps. (30 ml) corn oil
3 tsps. (15 ml ) salt, divided
1/4 tsp (1.25 ml) white pepper
1/4 tsp (1.25 ml) , whole saffron, dissolved in 1/2 cup (100 ml + 1-15 ml spoon ) water, hot
5 lbs (2.3 kg ) pigeon pieces, with skin and fat discarded
2/3 cup (150 ml) Italian flat-leaf parsley, chopped
5 large eggs, beaten with 1 tsp ( 15 ml) salt
1/2 lb (0.2 kg ) almonds, blanched and toasted
1 1/2 Tbsps ( 22.5 ml) sugar
1 1/2 tsps (7.5 ml) ground cinnamon
1/2 lb (0.2 kg ) margarine, melted
1 lb (0.45 kg ) (Greek fillo sheets, about 12 by 17-ins ( 30.4 x 43.2 cm)
1 egg yolk plus 1 tsp ( 5 ml) egg white, beaten together
In a large pan, place the onions, oil, 2 teaspoons (10 ml ) of the salt, and the pepper. Stir-fry over moderate heat for several minutes. Cover the pan, reduce the heat to low, and fry for about 15 minutes longer to reduce the bulk of the onions.
Pour in the saffron/water mixture. Mix well.
Place the pigeon pieces on top of the onions. Cover the pan and continue to cook for 1/2 hour more, or until the pigeon is tender. No liquid is added since the onions and pigeon will provide the moisture required. Remove the pigeon. Cut the meat off the bones and discard the bones. Cut the meat into small (about 1/2-inch (1.25 cm ) pieces. Set aside.
Stir the chopped parsley into the onions. Pour in the eggs and over very low heat stir the mixture until it is slightly cooked, about 5 minutes. Set aside.
In a processor, grind or chop the almonds to medium-fine consistency, leaving some texture. Mix the almonds, sugar, and cinnamon together. Set aside.
Coat the bottom and sides of a 14 by 10 by 3-inch (35.6 x 25.4 x 7.6 cm ) baking pan with the melted margarine. (A modern note, formerly vegetable oil was used.)
Open the package of fillo and spread the sheets out flat. Cover the sheets with a slightly damp kitchen towel to prevent them from drying out. Lay down 2 sheets over the pan bottom and coat the top sheet with the melted margarine, using a pastry brush. The excess inch or two of fillo around the sides may be trimmed with a sharp knife or folded in. Lay down 10 sheets in this way, coating every other sheet.
Spread out the cut up pigeon over the pastry and smooth out the surface from corner to corner. Lay down 8 more sheets of fillo, brushing every other sheet with the melted margarine. Spread out the ground almond mixture over the top.
Lay down 6 more fillo sheets and over these, spread out the onion/egg mixture. Cover with 8 more sheets of fillo, brushing each of the last 3 sheets with melted margarine. At this point, tuck in the fillo around the inner sides of the pan so that the top is a smooth surface.
Cut the completed pie into 3-inch (7.6 cm) squares , 4 strips down and 5 strips across, cutting through to the bottom of the pan. Brush each square with the beaten egg.
Bake in a preheated, 350 degree F. (175 deg. C.)(Gas Mark 4) oven for 1 hour. Remove the pan and recut through each square to the bottom of the pan.