Heat the oil in a pan and fry the onion and garlic until starting to soften, then add the meat. As soon as the meat browns, add the pepper. Add the wine, stock, salt and pepper and a pinch or two of thyme, and simmer on a low heat. Add a little water if it seems dry. When the meat is cooked through, add the MEVGAL PARADOSIAKO Kasseri Cheese and set aside.
To make the pastry nests, first brush the filo pastry sheets with the melted butter. Cut each sheet into eight double-layered squares, place them in individual baking trays and bake them on a medium heat in the oven until they brown. Remove from the oven, top with the meat, and bake again for a few minutes until the cheese turns golden.