1
Prepare the Meat FillingHeat oil in a skillet over medium-high heat. Cook onion for 5-7 minutes until golden. Add ground beef and cook until browned with no liquid remaining, about 8-10 minutes. Season with salt, pepper, and paprika. Remove from heat, stir in parsley, and cool completely.
2
Prepare the PhylloThaw phyllo if frozen. Keep sheets covered with a damp towel at all times. Mix sunflower oil and melted butter together. Preheat oven to 200C/390F. Lightly oil a large round baking pan (40 cm).
3
Assemble the RollsLay one phyllo sheet on a clean work surface. Brush lightly with the oil-butter mixture. Lay a second sheet on top and brush again. Spread a thin line of meat filling along the bottom edge. Roll up from the bottom into a tight log shape. Repeat for all remaining sheets and filling.
4
Arrange in the PanCoil the first roll into the center of the oiled pan. Continue adding rolls, coiling them around the first to create a large spiral. Brush the entire top generously with remaining oil-butter mixture.
5
Bake to Golden PerfectionBake for 35-45 minutes until deep golden brown and very crispy. If the top browns too quickly, cover loosely with foil after 25 minutes.
6
Rest and CutRemove from oven and rest for 10 minutes before cutting. Cut into wedges or squares and serve warm with a glass of cold plain yogurt or ayran.