Kreatopita (Greek minced beef and phyllo pie)

Finely chop the onion and cook it in about a quarter cup of olive oil with a pinch of salt over medium to medium-high heat about 8 minutes until soft and golden.

Add five or six grated garlic cloves and stir a few seconds to warm through.

Add two pounds of ground beef, a teaspoon of salt, black pepper, optional red pepper flakes, a 15-ounce can of crushed tomatoes and about a tablespoon of sweet paprika.

Cook the meat down about 30 minutes to a thick sauce, adding a second 15-ounce can of tomatoes if it needs more sauce.

Taste and adjust salt and pepper; stir in a teaspoon of dried oregano and set aside.

Spread a layer of breadcrumbs in the pan to catch juices and keep the bottom crisp.

Divide the filo into two equal portions; line the pan one sheet at a time with half, letting the sheets hang over the sides and drizzling melted butter between each layer.

Crumble a layer of feta on the bottom and spread the meat sauce evenly over it.

Fold the overhanging filo over the filling, buttering each fold.

Add the roasted red peppers, the remaining crumbled feta and sliced mozzarella.

Scrunch each remaining filo sheet into an accordion, arrange them over the top, and brush and pour the remaining butter over; sesame seeds are optional.

Bake on the middle rack at 400F, about 200C, for 45 minutes to an hour until golden; 55 minutes here.

Rest 15 to 20 minutes at room temperature so the steam settles, then cut into portions; serve with tzatziki and a salad.

Variation: assemble ahead, wrap tightly in plastic and freeze up to a month; bake in a preheated oven until golden.