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
