How to make
For the Bechamel sauce:
Heat oil, pull the pot off the stove, pour in the flour spoon by spoon, while stirring nonstop.
Once you obtain a smooth mixture, return to the stove and pour in the milk in a thin trickle, while stirring nonstop. It's best if the milk is cold. Boil until thickened. Add the salt and black pepper.
For the red sauce:
Heat oil, add the onions to braise. Then add the mince. Once almost ready, add the tomatoes and cook until they're boiled. Next, add the savory, thyme, black pepper, paprika, salt and basil.
Oil a tray. Arrange in the following order: 2 phyllo pastry sheets, Bechamel sauce, red sauce, 2 phyllo pastry sheets and repeat.
Smear the final phyllo pastry sheets with Bechamel sauce. Bake about 40 min. and sprinkle with cheese at the end.
