Peel the tomatoes - the easiest way to do this is to blanch them in a container with hot water. Dice them finely as well.
Pour the chopped tomatoes over the meat and once softened add the chopped green onions. Sprinkle with the spices. Stir and once the tomato sauce thickens remove from the stove.
Prepare the phyllo pastry sheets as follows: smear 1/2 of 1 sheet with a little softened butter. Fold the sheet in 2, placing the other part over the smeared part. Cut it to form 2 squares, with sides measuring about 8″ (20 cm).
Distribute the cooked filling lengthwise along the resulting squares. Fold the sheets inward a bit on both sides and wrap it into an elongated burrito without tightening.
Smear the tray of the oven with butter and arrange the burritos in it, smear with softened butter on top and place in a preheated 356°F (180 °C) oven. Bake the burritos until they redden.
Once they gain a crispy crust, take them out of the oven and while still hot, sprinkle with 2 tbsp hot water. Cover with a towel and leave to soften as is for 5-6 min.