1. Sauté the carrot, onions, garlic, and bell peppers in a pan.
2. Add the meat with the spices.
3. Add the spring onions, tomato paste, preserved lemon, pine nuts, and broth. Sauté everything for 15 minutes, then set aside.
4. When the meat has cooled down, add half of the feta cubes.
5. Butter the quiche dish.
Place a sheet of phyllo pastry, then another one. Add the meat and crumble the remaining feta on top.
Cover the meat with the edges of the phyllo pastry.
Drizzle with olive oil.
6. Crumple the remaining phyllo pastry into flower shapes and place them on top of the meat.
Drizzle with olive oil again.
7. Bake at 180 degrees Celsius for 20-25 minutes.