2 lb. ground beef (chuck)
2 medium onions, chopped
1 (4 oz.) can mushrooms, drained
8 large carrots, grated
3 stalks celery, sliced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/2 tsp. garlic salt
2 bouillon cubes, crushed
1/2 c. grated Parmesan cheese
2 eggs, slightly beaten
12 sheets Filo dough
1/2 c. (1 stick) butter, melted
1 c. bread crumbs
2 tbsp. butter

In a large frying pan, brown ground beef, onions, mushrooms, carrots and celery for 15 to 20 minutes. Drain. Add seasonings and bouillon cubes, grated Parmesan cheese and eggs. Mix well. Divide into two equal portions. Set aside.

Place damp towel on counter. Gently lay filo leaves on towel. Using pastry brush, brush on melted butter. Sprinkle lightly with bread crumbs. Repeat twice, using 2 leaves per layer. Place half of meat mixture on long side. Dot with 1 tablespoon butter. With help of towel, roll up and place on buttered or cooking sheet prepared with non-stick cooking spray. Brush with more melted butter. Repeat with remaining ingredients.

Bake at 400°F for 30 minutes or until light brown. Cool for a few minutes on cooking sheet.