Millefeuille with pulled pork and Spartan apples

Preparation

1. Preheat oven to 375°F
2. In a large frying pan, heat the oil over medium-high heat, add the apples and onions, stirring with a wooden spoon (about 3 minutes).
3. Add nutmeg and cinnamon
4. Season with salt and pepper, then set aside.
5. Unwrap the phyllo dough and cover it with a damp cloth to prevent it from drying out.
6. In a 22 x 33 cm (9" x 13") baking dish, place a first sheet of phyllo dough (fold in half).
7. Brush with butter, then add 4 more leaves, again brushing butter between each leaf.
8. Top with a layer of pulled pork, apple and onion mixture and cheese.
9. Cover with two sheets of phyllo pastry, brushing butter between each sheet.
10. Make a second layer of pulled pork, apple mixture, onions and cheese.
11. Cover with two sheets of phyllo pastry, brushing butter between each sheet.
12. Make a third layer of pulled pork, apple, onion and cheese mixture.
13. Cover with 4 sheets of phyllo pastry, brushing with butter between each sheet.
14. Using a sharp, pointed knife, pre-cut the millefeuille portions before baking.
15. Generously brush the top layer with the melted butter
16. Bake for 50 minutes