Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a large pan and gently fry the onion until softened. Add the lamb and cook until browned, breaking up any clumps with a wooden spoon. Stir in the spices, then add the stock. Continue cooking over a medium heat for 15 minutes, or until all the liquid has been absorbed. Stir the apricots through the mince and season well. Set aside to cool.
Meanwhile, toast the pine nuts in a dry pan and leave to cool. Stir the cooled pine nuts through the mince with the parsley.
To assemble the pie, put one sheet of filo pastry in a 20cm (8in) ovenproof dish and lightly brush with some of the melted butter. Repeat with two more sheets, layering the dish until the base and sides are completely covered, with the excess pastry hanging over the edge.
Spoon the filling into the dish and fold over the excess pastry to cover. Brush with melted butter.
Brush another filo sheet with butter and tear it into strips. Drape the strips over the filling, allowing them to fall unevenly in waves. Repeat with the remaining sheet of filo and brush again with melted butter. Bake for 15-20 minutes, or until crispy and golden.
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