phyllo meat pie

Today, it’s a treat straight from my mother’s kitchen: phyllo meat pie recipe (aka Egyptian goulash). It is the one savory pastry I can not stop eating! When working with phyllo, first, be sure to thaw it overnight in the fridge. Before putting together this phyllo recipe, be sure to let the filo dough sit at room temp for about an hour.

Phyllo Meat Pie (Egyptian Goulash)

phyllo dough, (thawed in its package)

egg, (whisked in 1 cup of milk)

extra virgin olive oil, oil

onions

beef

baharat

garlic powder

Salt and pepper

Preheat the oven to 350 degrees F.

Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.

Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.

Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet generously with olive oil (or oil and butter mixture). Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.

Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.

Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and brush with the olive oil) until all phyllo is used up.

Brush the top sheet with olive oil (or oil and butter mixture). With a sharp knife, cut the phyllo pie into 12 squares.

Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.

Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 30 to 45, or until cooked through. The phyllo should be crispy and it should turn a nice golden brown. Be watchful so that pie does not over bake or burn.

Serve warm with a side salad! Enjoy!

https://content.jwplatform.com/videos/QafA8KGI.mp4

Phyllo recipe with spiced ground beef and layers of flaky phyllo pastry.

A traditional Greek savory pie with layers of flaky phyllo pastry wrapped around a richly spiced ground meat and leek filling.

Crispy Greek meat pastry

olive oil

(17.6 ounce) ground beef beef pork

(7 ounce) leeks finely chopped

(4.6 ounce) onion finely chopped

allspice

nutmeg

sweet paprika

cinnamon

coriander

parsley

(1 package) phyllo pastry

(⅔ cup) milk

(3 tablespoons) Greek yogurt

water

(12 tablespoons) olive oil oil

eggs

Thaw Phyllo

Thaw phyllo in the fridge overnight or for at least 6 hours.

Prepare The Meat Filling

Heat 2 tablespoons of olive oil in a non-stick skillet over high heat. Add the ground meat and break it apart into coarse crumbles with a wooden spoon. Saute the meat until all juices drain from the pan and the meat is starting to brown.

Add Spices and Vegetables

Add the spices. The allspice, nutmeg, cinnamon, coriander, and sweet paprika. Stir well. Add the leeks and onions and drop the heat to medium. Season with salt and pepper. Saute until leeks and onions soften.

Finish the Filling

Remove from heat and stir in the parsley. Set aside to cool.

Preheat Oven

Prepare Liquid Mixture

In a small bowl whisk together the milk, water, Greek yogurt, olive oil (or oil mixture), eggs, and season with salt and pepper. Set aside.

Prepare Phyllo

Lay the phyllo stack flat open and cut it in half so you have 2 stacks of phyllo the size of the pan. One stack is for the bottom and the other one is for the top of the pie. Cover the phyllo with a tea towel so it won't air dry.

Layer Bottom Phyllo

Grease a 13 x 9-inch pan and add 2 sheets of phyllo. Drizzle the phyllo with 2 tablespoons of the milk mixture. Add 2 more phyllo sheets on top and again drizzle with 2 tablespoons of the milk mixture. Repeat this process until you have used up all of the first stack of phyllo.

Add Meat Filling

Add the ground meat filling and spread it evenly.

Layer Top Phyllo

Add phyllo on top the same way you did for the base of the pie, using the second stack of phyllo.

Finish and Bake

Cut the pie into 8 pieces and pour the remaining milk mixture on top. Bake for 40-45 minutes until deep golden and crispy on top.

Serve

This Egyptian Goulash is an easy meat pie recipe that looks so impressive on your table but takes little time to put together. The end result is a crunchy pastry filled with a delicious beef stuffing seasoned with warm spices. Must try! It's simple to make and can even be made ahead of time.

Egyptian Goulash (Phyllo meat pie)

onion (diced, roughly 1 cup)

salt

black pepper

phyllo pastry sheets (20 sheets, thawed)

butter (melted)

milk (full fat

Thaw your phyllo pastry ahead of time either overnight in the fridge or for a few hours on your counter. Ensure you have at least 20 sheets of phyllo dough

Preheat your oven to 350F

Make the meat filling by cooking the diced onion first with a bit of olive oil until softened, which takes about 5-7 minutes

Add the meat and brown it until the liquid dissolves, about 10 minutes. Add all the spices and mix well, then set aside

Melt the butter and mix with the olive oil. Using a 10" x 6" pan (you can use a slightly bigger pan too, the pie will be slightly less thick which is a matter of preference), brush the bottom with the butter/oil mixture

Roughly cut the phyllo dough to fit your pan size. It doesn't have to be exact and its fine if the edges get folded over along the sides (this part will be extra crispy!).

Add 2-3 layers of phyllo dough to the pan then brush with the butter/oil mixture. Make sure you're generous and add a good amount. Add the next 2-3 layers and continue brushing every third layer or so until you reach 10 layers minimum on the bottom (a few more is fine)

Spoon the meat mixture onto the dough and flatten it with a spoon

Repeat the same steps with the top of the pie, adding 2-3 layers and brushing with butter/oil. Stop when you have reached roughly 10 layers on the top as well

Brush the top layer with butter/oil and carefully cut the pie into pieces using a sharp knife. Be sure to go all the way to the bottom and go over the cuts a few times

Whisk together the milk, egg and salt/pepper and pour over the top of the pie

Bake for 45 minutes until golden brown and crispy on top. You can broil it for a few minutes to get it extra crispy as well but stay nearby so it doesn't burn

Had some Phyllo to use so decided to try this out. Have prepared it and will add the egg and milk sauce tomorrow for our evening meal. Can't wait to try it - it looks like a savoury baklawa!
Hoping the hubby likes it as he's Egyptian;)
Added some peas to the meat mixture for a big of colour and veg. Fingers crossed for yummiess.
Maha x

Made this and it came out excellent! I added some spinach and paprika. 

Our family enjoys the savory flavours of this easy dish. I've made it several times--this time with puff pastry, and it looks good so far! The only problem is that there are never any leftovers, it's so delicious!

I've made this multiple times now, and it has been a hit each and every time. Easier than it looks, and so very tasty!

Salams Amina, 

I made this dish last night for the first time and my husband absolutely loved it, so much that he kept going back for more mA. He asked me to put this recipe on our dinner rotation lol which I truly don't mind because it was so simple to make. 
Thank you for this delicious recipe!!

Absolutely delicious! We all absolutely loved this dinner! Everyone went back for seconds. Thank you so much for sharing! 

Because of allergies we omitted the egg and used unsweetened soy milk. Turn out spectacular!!

I loved it. I made a mushroom sauce for my guest to pour on their plate if they wanted. It was delicious. 👍🏽 ❤️This recipe 
Thank you!!!

I added shredded kale and use a minced lamb and beef mixture and it was great!

Oh...Em....Gee....This was divine. My husband talked about it for DAYS. I didn't have 1.5 lbs of beef, so I added some wild mushrooms, just cut really fine. I had to cook off the excess liquid for a little longer because of the mushrooms, but otherwise, I made this EXACTLY as described and it was heavenly. I don't normally have phyllo on hand, but I happened to buy some at the store and forgot about it in the freezer, so win for us. Its only been 3 days since I've made it, and my husband requested it again. Since I still had some of the phyllo left from the last time, I made it again. This time though, I made it with ground turkey (didn't have any more beef), again adding some mushrooms and some better than beef to give it a richer taste, but otherwise, the same. That is cooking right now and the house once again smells like heaven. Will 100% cook this many more times.

Top 3 phyllo meat pie recipes from across the web

The most viewed phyllo meat pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Phyllo Meat Pie (Egyptian Goulash)

Crispy Greek meat pastry

Egyptian Goulash (Phyllo meat pie)

Top 3 phyllo meat pie recipes from across the web

The most viewed phyllo meat pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Phyllo Meat Pie (Egyptian Goulash)

Crispy Greek meat pastry

Egyptian Goulash (Phyllo meat pie)

The most viewed phyllo meat pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine