- 16 ounces ground beef (or veal)
- 1 onion (small, minced)
- 1 teaspoon seasoned salt (or vegeta)
- 1/2 teaspoon ground pepper
- 1/8 teaspoon salt
- 1 teaspoon oil
- Phyllo coating
- 4 ounces butter
- 4 tablespoons oil plus a little more
- 1 16 ounce phyllo box (about 16–18 sheets or so)
- 1–2 ounce butter
- Make the filling by combining meat, onion, oil and seasonings in a large bowl. Mix well with your hands until integrated.
- In a small pot, combine oil and butter and heat on low until the butter melts.
- Oil a pan (12 inches, preferably round), and layer two to three layers on the bottom of the pan painting each with butter and oil. (If your phyllo sheets are larger than the pan, cut them so they fit. One sheet may end up being more than one layer for you.) Take two handfuls of the filling and spread over the top in small chunks. Top this with two layers of phyllo, painting each layer with butter and oil. Again take two handfuls of the filling and spread over the top in chunks. Repeat until you run out of materials, making sure to keep three layers of phyllo for the top. Heat oven to 480°F.
- Layer the final three layers, painting each with oil. If you can, make sure the top layer is in one piece. (For example, you can put a whole phyllo sheet on top and tuck the ends in on the sides.)
- Place the pan in the oven and bake 5 minutes. Lower to 390°F and bake 10 more minutes. Lower to 350°F and bake final 10 to 15 minutes. Rotate the pan once or twice during baking, and if the phyllo starts to blush, cover with foil.
- Turn the oven off, and spray the top of the pie with melted butter. Leave in warm oven for a few more minutes. (If the phyllo blushed too much during baking, remove the top phyllo layer and discard, then spray with butter.)
- Serve warm with yogurt or a salad.