Why You’ll Love This Recipe
This phyllo meat pie combines the crispy, golden layers of phyllo pastry with a flavorful spiced beef filling, creating a perfect balance of textures and savory flavors. The egg-milk custard on top adds an extra layer of richness, making each bite absolutely irresistible. It’s an easy-to-make, hearty dish that’s perfect for family dinners, gatherings, or meal prepping. Plus, it’s highly customizable, so you can experiment with different proteins or even a vegetarian version.
Ingredients
Phyllo Layers
- 16 oz frozen phyllo dough, thawed
- 1 cup extra virgin olive oil (or 1/2 cup olive oil + 1/2 cup melted butter)
- 1 egg whisked into 1 cup milk
- Salt and pepper, to taste
Beef Filling
- 1 tbsp olive oil
- 1 cup chopped onions
- 1 1/2 lbs lean ground beef
- 1 1/2 tsp baharat spice blend
- 1 tsp garlic powder
- Salt and black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prep phyllo: Preheat your oven to 350°F (175°C). Keep the thawed phyllo sheets between damp towels to prevent them from drying out.
- Cook beef filling: In a skillet, heat 1 tablespoon of olive oil and sauté the onions until they become soft. Add the ground beef and cook until browned. Stir in the baharat spice blend, garlic powder, salt, and pepper. Let the filling cool slightly.
- Layer phyllo: Grease a 9.5×13-inch baking dish with oil. Begin layering half of the phyllo sheets, brushing each layer lightly with olive oil or butter. Spread the beef filling evenly over the layered phyllo. Add the remaining phyllo sheets on top, brushing each sheet with oil between layers.
- Score and custard: Cut the pie into 12 squares with a sharp knife. Whisk the egg with the milk, season with salt and pepper, and pour the mixture evenly over the pie.
- Bake: Bake the pie for 30–45 minutes, or until the top is golden brown and crispy. Let the pie rest for 10 minutes before serving.
Servings and Timing
- Servings: 6–8 servings
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
Variations
- Different Proteins: You can substitute the ground beef with ground chicken, turkey, or lamb for different flavor profiles.
- Vegetarian Version: Replace the beef with a mixture of mushrooms and lentils for a hearty vegetarian filling.
- Spices: Experiment with different spices like cumin, cinnamon, or paprika to customize the flavor.
- Cheese: Add crumbled feta or grated mozzarella to the beef filling for extra richness.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in the oven at 350°F (175°C) for about 10–15 minutes to retain the crispiness of the phyllo dough.
FAQs
1. Can I make this ahead of time?
Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking. Just make sure to cover it with plastic wrap to prevent the phyllo from drying out.
2. Can I freeze the pie?
Yes, you can freeze the assembled pie before baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Bake directly from frozen, increasing the cooking time by 10–15 minutes.
3. Can I use fresh phyllo dough?
Yes, fresh phyllo dough works just as well as frozen. Just be sure to keep it covered with a damp towel while working to prevent it from drying out.
4. Can I make this without the egg-milk custard?
Yes, the custard adds richness, but you can skip it if you prefer a lighter version or if you’re following a dairy-free diet.
5. How can I make the filling spicier?
Add a pinch of cayenne pepper or some crushed red pepper flakes to the beef filling for an extra kick.
6. Can I add vegetables to the filling?
Yes, you can add chopped spinach, bell peppers, or carrots to the beef filling for added flavor and texture.
7. How do I prevent the phyllo from getting soggy?
Make sure to layer the phyllo sheets with oil or melted butter, and let the beef filling cool slightly before assembling the pie to prevent excess moisture from soaking into the dough.
8. What can I serve this with?
This pie is great on its own, but you can serve it with a side of Greek salad, hummus, or roasted vegetables for a complete meal.
9. How can I make the crust crispier?
Make sure to brush each layer of phyllo with enough oil or butter, and don’t skip the scoring step before baking, as it helps the crust become extra crisp.
10. Can I make this gluten-free?
Yes, you can use gluten-free phyllo dough, which is available at some specialty stores or online.
Conclusion
This Crispy Phyllo Meat Pie with Spiced Beef Filling is a comforting Mediterranean dish that’s perfect for any occasion. With its flaky, golden crust and flavorful, spiced beef filling, it’s sure to be a crowd-pleaser. Whether you’re serving it for dinner or a special celebration, this recipe is easy to make and absolutely delicious!
Crispy Phyllo Meat Pie Recipe With Spiced Beef Filling
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
This Crispy Phyllo Meat Pie, also known as Egyptian Goulash, combines flaky layers of phyllo dough with a spiced ground beef filling and a savory egg-milk custard. It’s a hearty, Mediterranean-inspired dish that’s easy to make and full of flavor.
Ingredients
- Phyllo Layers:
16 oz frozen phyllo dough, thawed
1 cup extra virgin olive oil (or 1/2 cup olive oil + 1/2 cup melted butter)
1 egg whisked into 1 cup milk
Salt and pepper, to taste
Beef Filling:
1 tbsp olive oil
1 cup chopped onions
1 1/2 lbs lean ground beef
1 1/2 tsp baharat spice blend
1 tsp garlic powder
Salt and black pepper, to taste
Instructions
- Prep phyllo: Preheat your oven to 350°F (175°C). Keep the thawed phyllo sheets between damp towels to prevent them from drying out.
- Cook beef filling: In a skillet, heat 1 tablespoon of olive oil and sauté the onions until they become soft. Add the ground beef and cook until browned. Stir in the baharat spice blend, garlic powder, salt, and pepper. Let the filling cool slightly.
- Layer phyllo: Grease a 9.5×13-inch baking dish with oil. Begin layering half of the phyllo sheets, brushing each layer lightly with olive oil or butter. Spread the beef filling evenly over the layered phyllo. Add the remaining phyllo sheets on top, brushing each sheet with oil between layers.
- Score and custard: Cut the pie into 12 squares with a sharp knife. Whisk the egg with the milk, season with salt and pepper, and pour the mixture evenly over the pie.
- Bake: Bake the pie for 30–45 minutes, or until the top is golden brown and crispy. Let the pie rest for 10 minutes before serving.
Notes
You can substitute ground beef with ground chicken, turkey, or lamb for different flavor profiles.
For a vegetarian version, replace the beef with a mixture of mushrooms and lentils.
Experiment with spices like cumin, cinnamon, or paprika to customize the flavor.
For extra richness, add crumbled feta or grated mozzarella to the beef filling.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in the oven at 350°F (175°C) for about 10–15 minutes to retain the crispiness of the phyllo dough.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg
