Melt 60g butter in a large pan and sauté grated onions for 6 minutes.
Add pigeons and cook for 12 minutes until browned.
Stir in seasonings, herbs, saffron water, cinnamon, and 25g sugar.
Add stock, bring to boil, and simmer covered for 30 minutes until meat is tender.
Remove pigeons, cool, and shred meat away from the bones.
Fry almonds in oil until golden, then crush into a coarse mixture.
Mix crushed almonds with remaining 25g sugar and 30ml oil.
Reduce cooking liquid in the pan to 375ml by simmering for 15 minutes.
Stir in beaten eggs over very low heat until the sauce thickens.
Preheat oven to 180°C.
Oil a 30cm round baking tin.
Layer five buttered filo sheets fanned out with 10cm overhang.
Add two more buttered sheets to the base and trim excess.
Cover base with egg mixture and top with two buttered filo sheets.
Spread shredded pigeon meat and top with two more buttered filo sheets.
Sprinkle almond mixture, cover with remaining filo, and fold overheated edges.
Brush the top with melted butter and egg yolk.
Bake for 40 minutes until golden and crisp.
Turn out pie and dust with icing sugar and cinnamon in a lattice pattern.