Instructions

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in lamb and cook, breaking up meat with wooden spoon, until no longer pink, 5 to 8 minutes. Using slotted spoon, transfer lamb to large bowl; wipe out all but 2 tablespoons fat left in skillet. Cook 1 tablespoon lemon zest, coriander, cumin, paprika, salt, pepper, cayenne, and cinnamon in skillet until fragrant, about 30 seconds. Add mixture to bowl with lamb, along with feta, 1 cup cilantro, raisins, and lemon juice.
Stack 8 phyllo sheets in bottom of greased 13 by 9-inch baking pan, brushing sheets thoroughly with 5 teaspoons oil (a generous ½ teaspoon oil per sheet) before layering. Sprinkle half reserved lamb filling evenly over phyllo. Cover with 8 more phyllo sheets, brushing with 5 teaspoons oil (a generous ½ teaspoon oil per sheet), then sprinkle evenly with remaining lamb filling. Cover lamb filling with 8 more phyllo sheets, brushing all but final layer with 1 tablespoon oil (a scant ½ teaspoon oil per sheet). Working from center outward, use palms of your hands to compress layers and press out any air pockets. Brush top layer with remaining 2 teaspoons oil.
Using serrated knife with pointed tip, cut pie into 8 squares. Bake until golden and crisp, 30 to 40 minutes, rotating pan halfway through baking. Remove from oven and let cool for 15 minutes. Combine pistachios, remaining ¼ cup cilantro, and remaining 1 tablespoon lemon zest in small bowl. Sprinkle phyllo pie with pistachio mixture and serve.