- 1 onion (large, minced)
- 1 pound potatoes (peeled, minced)
- 1 pound ground beef
- 1/2 tablespoon ground pepper
- 1/2 bouillon cube (or vegeta, or salt)
- 1 box of phyllo (1 pound or about 14–18 sheets)
- Oil (sunflower, canola or vegetable, preferably spray)
- 1/2 cup water
- 2 tablespoons butter
- 1/2 tablespoon salt
- In a large bowl combine onion, potatoes, ground beef, 1 tablespoon of oil, and seasonings. Integrate all ingredients well, and set aside. Heat oven to 490°F.
- Take phyllo out of the box and unwrap. Take one sheet of phyllo, spread it on your working area and generously spray (or brush) with oil. Grab a handful or two of the filling and spread a line of it (the thickness of two thumbs) on one the longer end of stacked phyllo sheets. Roll the filling and phyllo up like a cigar. Spray (or brush) a dash of oil on the top of the rolled and filled sheets. Place in an oiled baking pan. Repeat the previous step for remaining ingredients. (Place the rolls tightly next to each other in the pan.) Place in the oven.
- Lower heat to 450°F. Cover pie with foil after the first 8-10 minutes. Bake for a total of 30 minutes. Take the pie out of the oven. Melt butter in water and spray the pie with it. Cover with kitchen towel and let the pie cool off for about 30 minutes.
- Cut the pie perpendicularly.
(Optionally) Serve with a cold glass of buttermilk, and tomato salad.