Saute the beef, onions and spices in the olive oil until browned and cooked through, about 15 minutes.
Season to taste.
Stir in parsley.
Mix the butter together with the egg to make a spread.
Spread the 4 pites with this mixture.
Distribute the meat mixture evenly amongst the 4 pites and press down well with palm of hand so that it adheres to the pites.
Don’t make the layer too thick.
Preheat oven to 420°F.
Bake pites for 5-8 minutes.
Remove, top with 2 slices of tomato each and roll each pita up (use a sheet of aluminum foil to wrap around outside).
Note. To freeze whole: Cool. Freeze whole between layers of waxed paper or foil. Omit tomatoes. To reheat: place in a single layer and heat at 400 degrees for 8-10 minutes. top with tomatoes and serve. OR Freeze meat mixture in a freezer bag. Thaw in fridge. Proceed with recipe.