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Heat olive oil in a large pan, gently cook the onion and garlic for 5 mins then crank up the heat and brown the lamb, breaking it up.
Stir through 'nduja, pepper, spices and tomato paste and cook for 2 mins before adding the stock and simmering for 10 mins until thick. Cool for 20 mins then stir in the feta
Heat oven to 180°C fan. Brush the base of a 20cm ovenproof pan with melted butter. Lay one sheet of filo in the dish, letting edges overhang. Brush lightly with butter.
Repeat, layering 4 sheets, crisscrossing so the base is covered.
Spoon in lamb mixture, fold overhang on top. Add the remaining scrunched filo sheets on top, brushing with butter. Scatter nigella and sesame seeds.
Bake 35 mins until golden and crisp then drizzle with hot honey before serving.