Spiced Beef Phyllo Pie

• 1 lb ground beef
• 2 ½ tbsp dried oregano leaves
• 2 tbsp sesame seeds
• 1 tbsp ground cumin
• 2 tsp kosher salt
• 1 tsp ground cinnamon
• ½ tsp dried garlic
• 1 tbsp extra virgin olive oil
• 1 c onion, diced
• 1 c red pepper, diced
• 1 pkg phyllo dough sheets, thawed overnight
• ½ c salted butter, melted

Preheat oven to 450˚F.

In a large bowl, combine beef, oregano, sesame seeds, cumin, salt, cinnamon and garlic until fully incorporated.

In a large nonstick skillet, cook beef over medium high heat until brown and crumbled. Pour off fat and transfer beef to a medium sized bowl. Return skillet to heat and add oil. Add onions and peppers and cook until soft, about 5 minutes. Add onions and peppers to the beef and stir to combine. Set the mixture to the side while you prepare the pan and phyllo dough.

To assemble the pie, trim the edges of the phyllo dough so sheets are roughly the dimensions 8x8 inches. Brush the bottom and sides of an 8x8-inch baking pan with butter. Place one sheet of dough into the pan and press into bottom. Brush with butter and repeat the process with 4 more sheets, brushing each layer with butter. Add one third of the beef mixture and press down slightly so that the layer is level. Top beef mixture with sheet of phyllo, brush with butter and continue building 4 layers of buttered sheets followed by a layer of beef mixture. Repeat with remaining ingredients, finishing with a layer of butter phyllo sheets. Tuck any overhanging dough under the edges.

Bake in the oven at 450˚F for 10 minutes. Reduce heat to 350˚F and bake for an additional 15 minutes. Rotate the pan halfway for even browning.

Remove from oven and let rest 2-3 minutes. Cut in squares and serve.