Ingredients

¼ cup vegetable oil
1 small onion, chopped (1/4 cup)
½ pounds ground beef
½ teaspoon salt
¼ teaspoon black pepper
1 egg, beaten
2 tablespoon flat leaf parsley, chopped
6 phyllo sheets
lemon wedges for serving

Cooking directions

1. Heat 1 tablespoon of the oil in a skillet, add the onion and stir-fry over moderate heat for. 2 minutes. Add the beef, salt and pepper and stir-fry for 5 minutes. Add the egg and parsley and fry for 1 minute more. Cool well.

2. Take 1 phyllo sheet and spread it out flat with a short end nearest you. Place 2 heaping tablespoons of the beef mixture 2 inches in from the short edge. Fold both long sides in toward the middle, beginning with the short end roll the phyllo to shape a packet 4 inches long and 1 1/2 inches wide. Repeat with all the remaining phyllo sheets and stuffing. Set aside.

3. Put the balance of the oil in a skillet over moderate/low heat and add the rolls. Brown on both sides for about 3 minutes; the low heat prevents the very thin pastry sheets from burning. Drain the rolls on paper towels for a minute. Serve warm with a squeeze of lemon juice.

Suggestions

Variations are simple, take out the meat, and add some spinach for a vegetarian dish. Serve warm with a squeeze of lemon juice.