Step 1

In a small bowl, or ramekin, mix all of the spices together. Set aside.

Step 2

Heat a pan with olive oil and then sauté onion for two minutes.

Step 3

Add garlic to pan and sauté for one more minute.

Step 4

Add the beef and lamb to the pan. Mix to combine everything and cook for 4-5 minutes.

Step 5

Drain the meat mixture and add back to the pan.

Step 6

On medium heat, stir the spice mixture into the meat along with 4 tbsp water, lower to medium-low, cover and simmer for 2-3 minutes.

Step 7

Remove meat mixture from heat and place in a bowl and chill in the refrigerator for 5-10 minutes. (Warm meat with juice will ruin the delicate phyllo and make it soggy.)

Step 8

Preheat oven to 375°F.

Step 9

Lightly brush 2 (9") round baking pans with oil. Set aside.

Step 10

Place 1 phyllo sheet on a clean work surface, keeping remaining sheets covered with a damp towel (spritz it, don't soak it) to prevent them from drying out.

Step 11

Brush phyllo sheet lightly with 1 teaspoon oil. Top with a second phyllo sheet. Brush top of second sheet with 1 teaspoon oil.

Step 12

Place 2 oz of meat mixture in a thin line along 1 long side of phyllo sheet. Starting at filling end, roll phyllo (snug, but not too tight or it will tear) around filling to form a long log shape. Coil log to form a tight spiral. Set it in the center of one of the 9" pans.

Step 13

Repeat process, but only up to rolling phyllo around filling to form a long log shape. Bring it to the pan, and continue to form the coil where the first one left off, and keep going repeating the process until you fill the pan with what looks like one large coil. Then do it again in the second pan.

Step 14

Whisk 1 tbsp olive oil with the egg, and brush it onto the börek.

Step 15

Bake at 375°F for 25-30 minutes until golden brown. You can move to the second shelf under the broiler to help browning for the last 1-2 minutes.

Step 16

Let cool for 3-4 minutes, then remove from pans and slice into triangles like a pizza and serve.