for filling

1 pound ground beef
2-3 tbsp oil
Chopped parsley
1 tbsp pepper paste
1 big or 2 small onion chopped finely
1 package phillo dough

for liquid mixture

½ cup milk
1/3 cup oil
2 eggs


We will start with making filling. Put oil in a pan, add chopped onions and sauté it for 5-10 minutes. Add ground beef, let it cook for about 15 minutes, stir occasionally.

Add pepper paste and mix them well. Sprinkle some salt and pepper and stir to combine. Turn the heat off and set aside to cool to room temperature. To prepare liquid mixture, pour oil, milk and add eggs in a mixing bowl. Whisk them well. Set aside.

You always need to thaw phillo dough before use it. Grease rectangle baking dish, and place 2 sheets of phillo dough. Brush them with liquid mixture evenly. Place 2 of them again and brush them with again. Repeat the process until you finish the half of the pastry sheets.

After you are done with ½ of pastry sheets, spread the filling that you have already prepared and cooled down. Place 2 pastry sheets over meat filling and brush them well. Keep going until you run out of pastry sheets.

When you are done with all pastry sheets, brush the top layer with liquid mixture and you are ready to bake it. Cut the casserole into squares. It depends on you to cut big squares or small, tiny ones. If you don’t cut it, it will rise and explode.

Preheat the oven to 350 F and bake it for 30-35 minutes or until lightly brown. Check it once in a while. Serve warm.