Phyllo Meat Pie (Egyptian Goulash)
A savory Middle Eastern meat pie wrapped in flaky phyllo dough and filled with spiced ground beef—crisped to golden perfection in the oven after pressure cooking the filling.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon olive oil for sauté base
- 1 small onion chopped
- 1.5 pounds lean ground beef
- 1 teaspoon allspice
- 0.5 teaspoon black pepper or to taste
- 1 teaspoon salt used pink, to taste
- 0.25 teaspoon cinnamon
- 0.25 teaspoon ginger
- 1 tablespoon tomato paste
- 16 oz phyllo dough thawed
- 0.5 cup light tasting olive oil
- 0.25 cup ghee or butter melted
- 1 cup milk
- 1 large egg
- salt and pepper to taste
Instructions
Instructions
- Preheat your oven to 350°F (175°C). This gets your pie ready to get golden crisp.
- Heat olive oil in a skillet on medium heat. Toss in the chopped onion and cook until soft and clear.
- Add the ground beef, stir and break it all up till brown and cooked through.
- Mix in all your spices and the tomato paste. Stir for a few minutes then turn off the heat and let cool slightly.
- Brush a 9x13 inch baking dish with butter or oil to prevent sticking.
- Layer half the phyllo on the bottom, brushing each with oil or butter.
- Spread meat mixture evenly on the phyllo base.
- Layer the remaining phyllo sheets on top, again brushing with fat. Cut into desired slices.
- Whisk together egg, milk, salt, and pepper, pour mixture gently over pie, tilting to distribute.
- Bake 30-35 minutes until golden. Let cool 10 minutes before serving.
Notes
Store leftovers in the fridge up to 4 days or freeze in portions. Reheat in oven for crispiness.