Preheat your oven to 375°F (190°C).

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until soft, about 5-7 minutes.

Add the minced garlic, cumin, and paprika to the skillet, stirring for another 1-2 minutes until fragrant.

Next, add the ground beef. Season with salt and pepper, and cook until browned, breaking it apart with a spoon, about 8-10 minutes.

Once the meat is cooked, remove it from heat and let it cool slightly. This step prevents the phyllo from becoming soggy.

Prepare your work surface. Lay out one sheet of phyllo dough and brush it generously with melted butter or olive oil. Repeat with 4-5 more sheets, layering them on top.

Spread about 1/3 of the ground beef mixture along the shorter edge of the phyllo, leaving a small border.

Carefully roll the phyllo away from you, encasing the filling to form a log, then twist into a spiral shape.

Place the spiral borek on a baking sheet lined with parchment paper. Brush the top with the beaten egg for a glossy finish.

Bake in the preheated oven for 25-30 minutes or until golden brown and crisp.

Remove from the oven, let cool for a few minutes, then slice into wedges and serve warm.