Take the egg, salt and water in a bowl and whisk. Add the flour little by little and knead a smooth hard dough. Take 7 meringues from the dough and let them rest for 30 minutes. Fry the ground beef in olive oil and butter. When the minced meat is drained, add salt, pepper and chopped parsley, fry for 2 more minutes and turn off the heat. Fill the pot with water, add salt and olive oil and bring to a boil on the stove. Fill a separate container with cold water. Open 1 meringue with a rolling pin and spread it on the tray, add the melted butter and ground beef. Roll out the second meringuine in the same way. Divide the rolled dough into 4 equal parts and cook the cut pieces in boiling water for 2 minutes, then immerse them in a bowl of cold water and remove. Strain the dough and spread it on the tray. Do the same for the other pieces of dough except the last meringue. Spread the minced meat after half of the phyllo that comes out of the water. Lay the last meringue on the boiled dough. Cook on the stove by turning it slowly. Then turn the other side and continue cooking until golden brown. Slice and serve.