Meat Pite

Preheat the oven to 180°C. Finely chop the onion, cut the potato into small cubes, and thaw the phyllo dough according to the package instructions.

Heat half the olive oil in a large skillet, sauté the onion for 2 minutes until softened, add the ground beef and cook, breaking up any lumps, until the meat is browned.

Add the tomato paste, potato, paprika, salt and black pepper, then pour in the beef stock. Bring to a boil and simmer uncovered for 10 minutes, until the potato is almost tender and the liquid has thickened. Remove from the heat and let the filling cool for 10 minutes.

Grease the baking dish with olive oil. Layer 6 sheets of phyllo dough, brushing each one with a thin layer of olive oil, spread the cooled meat filling over them, then cover with the remaining 6 sheets, brushing each with olive oil as well. Tuck the edges in.

Brush the top with the last of the olive oil and bake for 60 minutes at 180°C, until the pie is golden and crisp.

Remove the pite from the oven, evenly pour water over the surface and around the edges of the dish, cover with two clean towels and leave for 60 minutes so the dough softens and absorbs the moisture.

Cut the pite into portions and serve warm or at room temperature.