For the Bechamel sauce:
Heat oil, pull the pot off the stove, pour in the flour spoon by spoon, while stirring nonstop.
Once you obtain a smooth mixture, return to the stove and pour in the milk in a thin trickle, while stirring nonstop. It's best if the milk is cold. Boil until thickened. Add the salt and black pepper.
For the red sauce:
Oil a tray. Arrange in the following order: 2 phyllo pastry sheets, Bechamel sauce, red sauce, 2 phyllo pastry sheets and repeat.
Smear the final phyllo pastry sheets with Bechamel sauce. Bake about 40 min. and sprinkle with cheese at the end.