Get phyllo dough from the freezer into the fridge.
Start with beef. Add salt, black pepper, dried onion flakes (or finely-chopped yellow onion), and garlic powder (or fresh garlic smashed into a very smooth paste). Mix everything you added by hand for a few minutes until it blends together. Leave to rest for at least 2 hours in the fridge (overnight is fine too).
Once meat has rested, grate raw potatoes into a separate bowl. Add salt. Give it a few minutes and then drain all the water that accumulated.
Mix drained potatoes with meat and mix thoroughly.
Preheat the oven to 175 °C (350 °F).
On a top phyllo dough sheet drizzle a bit of oil and place mixture chunks over the first half. Roll two sheets together into tight wrap (length-wise). Place into a well-oiled baking dish (don't forget the sides).
Once done with all sheets, place the dish into the oven until it browns (about 1:15-1:30, depending on the dish).
|1 kg||Beef||2 lb|
|12 g||Salt||2 tsp|
|8 g||Black pepper||1½ tsp|
|25 g||Dried onion flakes||3 tbsp (or 1 onion)|
|1.2 g||Garlic powder||¼ tsp (or 4 cloves fresh garlic)|
|1.2 kg||Russet potatoes||3-4 big|
|15 g||Salt||2 tsp|
|500 g||Phyllo dough||1 lb (about 20 sheets)|