Follow the steps in order for the best result.
In a skillet over medium-high heat, brown the ground meat until fully cooked.
Drain off any excess grease, then transfer the browned meat to a medium-sized bowl and allow it to cool slightly.
Once the meat has cooled down, crumble the cheese into the bowl and mix it with the meat.
Add the minced parsley, garlic, thyme, and pepper to the meat and cheese mixture. Combine all ingredients thoroughly.
Let the mixture sit for about 30 minutes to allow the flavors to meld.
In a small bowl, whisk together the egg and water to create an egg wash.
Work quickly to prevent the phyllo dough from drying out. Lay one sheet of phyllo dough on a flat surface and brush or spray it lightly with olive oil. Place another sheet of phyllo on top and brush or spray it again with olive oil.
Cut the layered phyllo sheets into six equal rectangles.
Take approximately one tablespoon of the meat mixture and place it about 1 ½ to 2 inches from one of the corners of a phyllo rectangle.
Lift the corner of the pastry and fold it over the meat mixture. Then, fold the corner on the right, followed by the corner on the left, creating an envelope shape about 3-4 inches wide. Roll the pastry up towards the top.
Repeat this process for the remaining five phyllo pieces.
Brush each roll generously with the prepared egg wash.
Heat some olive oil in a heavy-bottomed pan. Fry the meat rolls in the hot oil, turning frequently to ensure they brown evenly on all sides. Lightly flatten them with a spatula while frying.
Repeat the layering, cutting, filling, and rolling process with the remaining phyllo dough and meat mixture.
These borek rolls are delicious both hot and cold.
Serve with Tzatziki sauce for dipping, or a mint sauce if you used lamb.