In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.

Add 500g of ground beef to the skillet with the sautéed onion. Cook for 8-10 minutes until fully browned.

Stir in 1 cup of rice, 1 cup of tomato sauce, 1 teaspoon of oregano, and a pinch of salt and pepper. Add a splash of water and let simmer for 10 minutes.

Preheat your oven to 180°C (350°F).

Brush a 9x13-inch baking dish with olive oil and layer five sheets of phyllo dough, brushing each with olive oil.

Spread the filling evenly into the layered phyllo.

Layer five more sheets of phyllo on top, brushing each with olive oil, and tuck in the edges.

Bake for 40-45 minutes until golden-brown.

Let cool for about 10 minutes before slicing and serving.