For the stuffing:
In a frying pan, heat the olive oil; add the spring onions and saute for a few moments, until they are shrivelled. Add the minced meat, spices, salt and pepper, and saute for another few minutes until the minced meat is well saute.
Quench with the wine and leave the mixture on the fire until it absorbs its juices.
Remove from the fire, add the parsley, eggs (ground on a coarse grater), stir and leave the stuffing aside.

Assembly:
Cut the 2 sheets in 12 round shapes each, with approx. 7 cm diameter, namely prepare 24 small pies.
Place approx. 2/3 tbsp stuffing on each round sheet; take the two edges with your hands, bring them upwards and seal them well, pressing with your fingers.
Smear the small pies with the egg and bake in a preheated oven at 180°C, for approx. for 15 - 20 min, until the pastry is baked and turns golden brown.