Preheat your oven to 400°F (200°C). Brush a 10- to 12-inch round baking pan generously with oil and set aside.

In a skillet over medium heat, cook the ground beef and grated onion together, breaking the meat up finely, until cooked through and any liquid has evaporated — about 8 minutes. Season with the salt, pepper, and paprika. Taste and adjust. The filling should be well-seasoned and fairly dry, not wet. Remove from heat and let cool for 5 minutes.

Combine the melted butter and oil in a small bowl. Lay a clean, slightly damp kitchen towel on your work surface. Unroll the phyllo and keep it covered with another damp towel to prevent drying out.

Place one sheet of phyllo on your work surface with the long edge facing you. Brush lightly but thoroughly with the butter-oil mixture. Lay a second sheet directly on top and brush again. Lay a third sheet on top.

Spread a generous line of the beef filling along the long edge of the phyllo closest to you, leaving about an inch of border. Roll the phyllo away from you into a tight log, encasing the filling. Brush the outside of the log lightly with butter mixture.

Starting from the center of the prepared pan, coil the log into a spiral. Press it down gently to hold its shape.

Repeat the layering, filling, rolling, and coiling process with the remaining phyllo sheets and filling, continuing the spiral in the pan from where the first log ended. You should use all the filling and have a full, snug spiral filling the pan.

Brush the entire top surface generously with the remaining butter-oil mixture.

Bake for 35 to 40 minutes, until the top is deep golden brown and the pastry feels crisp when you tap it lightly. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Remove from the oven and let rest for 5 minutes. Cut into wedges and serve hot, with cold plain drinking yogurt alongside.