Phyllo Meat Pie (Egyptian Goulash)

A close up of a phyllo pie on a plate, stuffed with ground beef

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4.71 from 81 votes

Phyllo Meat Pie (Egyptian Goulash)

A crunchy tasty side dish for your parties and gatherings with countless variations.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: Middle East

Servings: pieces

Calories: 131kcal

Author: Amira

Ingredients

For the ground beef filling: Note1

1 table spoon olive oil.
1 small onion.
1.5 pound lean ground beef.
1 teaspoon allspice.
½ teaspoon ground black pepper or to taste.
1 teaspoon salt or to taste. * used pink
¼ teaspoon ground cinnamon.
¼ teaspoon ground ginger.
1 Tablespoon tomato paste.

For the phyllo:

A packet (16oz) phyllo dough thawed.
½ cup light tasting olive oil Note2.
¼ cup ghee or butter melted.
1 cup milk.
1 large egg.
Salt and pepper to taste.

Instructions

Make the ground beef mixture:

In a large non-stick skillet over medium-high heat, add the olive oil then sauté onion for 2-3 minutes until tender.
Add the ground beef, breaking it apart then add all the other ingredients. Cook until browned with no pink spots, set aside.

Assemble the dish and bake:

Heat your oven to 400F.
Melt ghee in a small sauce pan or in the microwave. Mix in olive oil.
Brush- or spray- an oven safe dish with the oil, take 2-3 sheets of phyllo dough and lay them flat on your dish, then brush with oil mixture.
Continue layering the phyllo sheets 2-3 sheets at a time and brushing them until you are done with half the package.
Add the minced meat mixture and spread evenly.
Continue layering and brushing the remaining phyllo sheets until you are done with the package. Cut into squares or diamond shape.
In a measuring cup, beat the egg and add the milk, sprinkle some salt and pepper, then carefully pour into the dish, tilt the dish in all directions so the milk mixture will spread evenly.
Bake for 20-30 minutes or until golden brown.
Cool slightly, then serve warm.

Notes

Note1: If you want you can cook any desired vegetables with the meat for added benefits such as, celery, peas, corn, small cur green beans.... etc. 

Note2: I’m used to using 1 cup of fat ( usually butter) when making this recipe. For some health issues lately I’ve starting using light tasting olive oil with a little ghee for the flavor. Here you’ll notice I’ve used ¾ cup of fat but I’ve a feeling that I can make this with ⅓ cup of oil and 2 tablespoons ghee. I will try this next time and let you know.

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