In a medium skillet, heat a tablespoon of olive oil over medium heat. Add finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent.

Add 500g of ground beef to the pan, breaking it apart. Cook for 8-10 minutes, stirring frequently, until the beef is browned and no longer pink.

Stir in 1 cup of uncooked rice, 1 cup of tomato sauce, dried oregano, along with salt and black pepper to taste. Pour in 1 ½ cups of water, then reduce the heat and let the mixture simmer for 10 minutes.

Preheat your oven to 180°C (350°F). Layer five sheets of phyllo dough at the base of a baking dish, brushing each sheet generously with melted butter or oil.

Spread the prepared beef and rice mixture evenly over the phyllo layers in the baking dish.

Cover the filling with another five sheets of phyllo dough, brushing each sheet lightly with butter or oil. Fold the overhanging edges of the bottom phyllo layer over the top.

Carefully place the assembled Kreatopita into the preheated oven. Bake for 40-45 minutes or until the top is a deep golden brown and crisp.

Once baked, remove the Kreatopita from the oven and allow it to rest for about 10 minutes before cutting into squares. Garnish with fresh parsley or dill.