Except for the dough, oil, and condiments in a large bowl mix together well all of the ingredients.
Roughly-while still in the bowl divide into 1/3's.
Set aside.
Divide your phyllo sheets (roughly) into thirds.
Pour your oil into a bowl that you can place one hand in flat.
Take one sheet and lay it out on a clean counter, end to end, not side to side.
You want it the long way going away from you.
Now take another sheet and overlap it so that you have 2 and 1/2 inches on each side that's not overlaping the dough.
Dip one hand in the oil, rub it with your other hand and make quick prints on the sheets.
Take another two sheets and repeat first step, make more hand prints.
repeat until your first 1/3 of dough is used up.
Now, take your reserved 1/3 of the meat mixture and form it into a"log" shape on the phyllo dough, 3 inches in from the closest edge and 2&1/2 to 3 inches in from sides.
Now you have to roll and tuck in the sides, roll and tuck in the sides, roll and tuck in the sides.
You want the sides well tucked in so your roll dosnt explode out the ends.
Place seam side down on a baking sheet and repeat with the other two batches/1/3's.
You will have 3 logs now.
Rub your hands again and oil the tops and sides of your logs.
With a very sharp knife cut into, but not through to the meat, your logs in diagonial slices, around 1&1/2 inches apart-nice, thick"slices to be.
"Place in a preheated 350 degree oven and bake for around 45 minutes to 1 hour, depending on how true to temp your oven is.
The tops should be well browned but not burned in any way.
Let stand for 10 minutes.
To serve place a small amount of shredded lettuce on a large plate, top that with a thick slice of the Fila Roll, and then dress with the condiments of your choice.
Serve with a side of refried beans and cold beer.
This will feed a crowd, or serve 1 log for your family and freeze the other two baked rolls for later meals.
Sometimes I make"mini rolls" to serve and freeze the rest to take school or work.
Easy to nuke.
