Place the goat meat with the onions in a pot and cover with salted water. Let it boil for about 1 1/2 hours, skimming off any impurities during the boiling process as needed.

Remove the pot from the heat when the water has almost evaporated.

Place two sheets of dough, lightly oiled, on two baking trays, and bake at 200°C until they take on color (be careful not to burn them).

Allow them to cool, break them into small pieces, and place them in a bowl. Add the cheeses, eggs, fresh onions, dill, salt, and pepper to the bowl. Shred the meat, discarding the onions and keeping a little of the broth from the meat. Add the shredded meat to the bowl with the filling and mix, ensuring the dough absorbs the liquid.

Set the mixture aside.

In a greased baking dish, layer three sheets of dough, brushing them with oil. Spread the filling on top. Cover with the remaining three sheets of dough, brushing with the remaining oil and a little of the meat broth.

Bake the pie in a preheated oven at 200°C for about 1 hour.

In the villages of Epirus, this meat pie is made with baked sheets of dough, which absorb the liquids and add flavor to the pie, much like how rice or semolina is used in other variations.