Prebake crust for 10 minutes weighed down with dried beans. Remove from oven and rest until ready to fill with Lamb mixture.
Heat 2 tablespoons of olive oil in a large frying pan.
Mix together the cumin, paprika, Aleppo pepper and ground cinnamon and half of this spice mix to the pan, along with the onions. Cook over medium-high heat for about 8 minutes, stirring often.
Now add the lamb, pine nuts, parsley, tomato paste, 1 teaspoon of sugar, 1 teaspoon of salt, and some black pepper. Continue to cook and stir for another 8 minutes, until the meat is cooked.
Combine the eggs, cream, salt and pepper.
Whisk in one tablespoon of feta cheese to blended eggs and cream.
Add lamb mixture to the empty pre-baked crust for 10 minutes.