Prepare the cheese mixture:

1. The process starts two days in advance. Place the grated cheeses in a bowl, cover with plastic wrap and refrigerate. Stir occasionally, bringing the bottom to the top. This helps the cheese dry slightly so it absorbs more eggs, resulting in a fluffier filling.

Prepare the dough:

1. In a bowl or mixer, combine the flour, salt, mahleb, mastic, sugar and yeast. Add the oil and rub the mixture until it resembles coarse crumbs. If mixing by hand, rub with your palms until crumbly.
2. Add the eggs, milk and water and knead until a soft dough forms that does not stick to your hands. Cover with a towel and then a blanket, and leave to rise until doubled in size (about 2 hours).

Prepare the meat:

1. Peel the onions, cut them in half and then into slices. In a pan, heat the olive oil and sauté the onions until well caramelised (about 40 minutes). Remove and strain.
2. Return the oil to the pan and sauté the meat for about 25 minutes until well browned. Add the water and bring to a boil. Cover the pot, leaving a small gap, reduce the heat and simmer until the meat is tender and left with its oil (about 1½ hours).
3. Strain, allow to cool and remove the bones. Return the caramelised onions and meat to the pan, add cinnamon, cloves, salt, pepper and the meat oil. Mix and let cool.

Prepare the foukos (cheese filling):

1. In a bowl, combine the cheeses (at room temperature), mastic, sugar, flour and baking powder. Add the raisins and mint and mix. Pour in the beaten eggs and knead well.

Assemble the paskies:

1. Divide the dough into 6 portions of 160g and 6 portions of 120g. Divide the cheese filling into 240–250g portions. Divide the meat into 6 portions (about 160–170g each).
2. Roll out one 160g dough piece into a 20 cm round. Dip one side into wet sesame seeds, coating well.
3. Place half of one cheese portion in the centre and spread slightly. Add one portion of the meat mixture on top. Cover with the remaining cheese mixture.
4. Roll out a 120g dough piece into an 18 cm round. Coat one side with sesame seeds and place it over the filling (sesame side facing up), leaving a 2 cm border.
5. Brush the bottom dough with beaten egg to help seal. Fold and seal the edges inward.
6. Place the paskies on a baking tray lined with parchment paper. Let them rest for 30 minutes to rise.
7. Bake in a preheated oven at 180°C for about 45 minutes, or until golden brown.