I found these, hope one of them will look familiar.

Joe

FTAYIR (TRIANGLE MEAT PIES)
Frozen rolls, thawed
1 lb. ground lamb
2 med. onions, finely chopped
2-3 garlic cloves, chopped
1/8 tsp. cinnamon
Salt & pepper to taste
Thoroughly mix filling ingredients. After dough has risen 30 minutes, flatten into 3" to 4" rounds. Place a tablespoon of filling on the rounds and spread to within 1/2" of the edges. Pinch the edges to form a triangle leaving a small hole in the center in order for the meat to cook well. Place closely together on well greased pans. Bake at 400 degrees for about 20 minutes or until golden brown. Yield approximately 20 to 25.

GREEK FREIGHTER MEAT PIE
--FILLING:--
2 tbsp. butter, oil or margarine
1 onion, chopped
2 c. cooked meat, chopped beef, lamb, veal or pork
OR 1 lb. ground or chopped meat, raw
1 c. rice or diced potatoes
1 tsp. spearmint flakes
1 tsp. marjoram
1/2 c. chopped parsley
2 tsp. salt
Pepper to taste
1 c. Feta, hoop, or cottage cheese
1 egg
1/2 c. pine nuts or walnuts, chopped
1/2 lb. filo
1/4 c. oil and 2 tbsp. butter or margarine
Heat oil and fry onions until soft. If using raw meat and potatoes, brown for 5 minutes and add 1 cup of hot water or 2 cups if using rice, herbs and seasonings. Cover and cook 20 minutes until meat is cooked and potatoes or rice are soft. Remove from heat. Mix in cheese, egg and nuts. Mix with all ingredients. Melt butter and oil in a small pot. Oil a square or rectangular baking pan. Lay half of the sheets of filo, oiling lightly between each sheet. Spread meat filling. Lay remaining filo sheets oiling lightly between each one and bake at 350 degrees for 1 hour.

CAIRO MEAT PIES
3 c. flour
1 c. water
1/2 tsp. Salt
FILLING:
1 lb. lean beef, ground
2 oz. beef suet, minced
1/8 tsp. allspice
1/8 tsp. pepper
1/2 tsp. salt
1/4 tsp. cinnamon
4 tbsp. oil
1 (6 oz.) can tomato paste
1 tsp. chopped parsley
3 sm. onions, chopped
5 tbsp. lemon juice
1 c. coarsely chopped walnuts (optional)
Add the water to the flour and salt; mix well. Knead until smooth. Chill. Combine all ingredients and mix well. Roll out dough on a well floured board until very thin. Cut rolled dough into 1 1/2 inch circles. Place 1 teaspoon of filling on each circle. Fold in half and seal edge. Fry in deep fat until golden. These pies may be frozen and fried when needed. Makes about 200 tiny pies.

MEAT PIE CEPHALLONIAS
3 lbs. lean lamb
1/2 lb. Greek feta cheese
1/3 c. rice
2 potatoes, cut in pieces
1 onion, chopped
1/2 c. olive oil
3 tbsp. butter
3 tbsp. tomato sauce
1 tbsp. parsley, finely chopped
1 clove garlic, crushed
1 can beef broth
Salt and pepper to taste
HOMEMADE CRUST:
5 c. all-purpose flour, sifted
5 tbsp. olive oil
2 1/2 c. water
2 tbsp. white wine
Dash of salt
Cut meat in cube sizes and mix it with the feta cheese, chopped onion, cut potatoes, tomato sauce, butter, oil, parsley, salt, pepper and garlic. Butter a baking tin well and spread one piece of the homemade crust (to follow) making sure enough is left over to cover top. Spread the mixture evenly in the tin. Add some beef broth, enough to cover mixture. The broth must be cool. Cover top with crust. Fold over the excess dough at the edges. Brush top of crust with butter. Bake in moderate heated oven for 1 1/2 hours. Mix above ingredients and knead well. Form dough into a ball. Allow to stand for approximately 1 hour in a cool place. Roll out the dough on a floured surface into a flat sheet as thin as desired. Place dough in tin. Make 2 sheets of dough for bottom

SYRIAN MEAT PIES
1 c. warm water
3 3/4 c. flour
1/2 tsp. salt
1 pkg. dry yeast
1 tbsp. sugar
1/8 c. oil
Dissolve the warm water, salt, dry yeast, sugar and oil. Stir. Gradually add flour. Knead minimum of 7 minutes. Let rise. Cover at least 1 hour. Mix: (Either all lean hamburger or 1 pound hamburger and 1 pound lamb) Add: 1 1/2 tsp. allspice Salt and pepper to taste 1 tbsp. lemon juice Mix all the above together. Divide dough into about 20-24 balls. Roll and knead into balls. Cover, let rise. Roll into round circles. Spread meat on each dough. Put on greased cookie sheet. Preheat oven 350 degrees. Cook pies about 15 minutes. (Keep an eye on them.) Check the bottom. They should be golden brown. Enjoy!

MEAT PIES FATHIYIR BI LAHM
4 lb. lamb meat, ground
4 med. onions, chopped
1 tbsp. salt
1 tsp. allspice
1 c. pine nuts
1 lb. labnee (yogurt cheese spread)
48 med. sized balls of basic dough (3 inches in diameter)
Fry meat, onions, nuts, and seasonings. Cool. Then add labnee. Roll ball of dough into a circular shape. Put heaping tablespoon of filling in the center. Close in triangular shape. Place on oiled cookie sheet and bake at 400 degrees for 15-20 minutes until lightly brown.

KREATOPITA (MEAT PIE)
1 lb. filo dough
2 lbs. ground meat
1 tbsp. oil
2 med. onions, chopped fine
2 tbsp. tomato paste
2 tbsp. rice
Salt
Pepper
1/4 tsp. cinnamon
1/2 c. water
2 eggs, beaten
Brown meat and remove fat. Add oil and onions and saute until onions are tender. Add the tomato paste, seasonings, rice and water and cook until water is absorbed. Cool. Reserve 2 tablespoons of the beaten eggs and add rest to the meat mixture. Place 1/2 pound of the filo, buttering each sheet, on bottom of a 9x13 inch pan. Place meat mixture over filo. Add rest of filo over meat mixture buttering each sheet. Chill pan in refrigerator for 15 minutes. Remove and cut into desired size pieces. Brush with remaining egg and bake in 350 degree oven for 30 minutes or more until golden brown. Serves 12-15 people. Can be made in advance and frozen before baking. Freezes well.