In a deep pan, pour half the olive oil (90g) and sauté the minced meat very well, until it absorbs its liquids completely and starts to turn reddish. Immediately after, add the onion, garlic, carrot, spring onion, and leek, finely chopped.
Saute the vegetables very well and quench them with the red sweet wine. Add the tomato paste, the mini cubes of tomato, the water, and all the herbs and spices. Cook over medium heat for 25 minutes with a lid on our pan.
The minced meat is ready.
Once it comes off the fire, wait 15 minutes for the temperature to drop a little, and add the cheeses, the egg, and the nutmeg. Mix very well until our filling gets a beautiful creamy texture.
In a pan, open the leaves and lightly oil them with a brush. 3 sheets on the base which we oil separately. Then pour the whole filling and finally 3 sheets to cover it, oiling them separately too.
Bake in a preheated oven for 40 minutes at 180ºC.