Preparing the ingredients
Clean the artichokes by removing the fuzzy center and slice them thinly. Cut the lamb into small pieces.

Cooking the filling
In a pan, sauté the lamb until it starts to release its fat. Deglaze with white wine and reduce the heat. Add the artichokes and let them soften. Chop the spring onions, kafkalithres, and myronia, then add them to the pan. Stir in the lemon zest and juice, mix well, and remove from heat.

Assembling the pie:
Brush a baking dish with olive oil and layer 8 filo sheets, brushing each one with oil. Spread the filling evenly over the sheets and cover with another filo sheet. Fold in the edges of the pastry to seal the pie, brushing with olive oil. Lightly score the top of the pie to allow steam to escape while baking.

Baking:
Preheat the oven to 190°C (375°F) and bake using only the bottom heating element until golden brown.

Enjoy a crispy, aromatic, and flavorful pie filled with tender lamb, artichokes, and fresh herbs!