Phyllo Meat and Spinach Pie (Egyptian Goulash)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
1 hr
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Servings
12 pieces
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Calories
334 kcal
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Cuisine
Mediterranean, Middle Eastern, Turkish
Phyllo Meat and Spinach Pie (Egyptian Goulash)
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This delicious Phyllo Meat and Spinach Pie (Egyptian Goulash) recipe is made of layers of thin filo pastries stuffed with a spicy beef & spinach filling.
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Ingredients
For the Mince and Spinach Filling
- 400 g minced beef or lamb
- 1 tablespoon olive oil
- 2 medium onions (finely chopped)
- 1 clove garlic (finely chopped)
- ½ red chilli (or ½ teaspoon chilli flakes)
- 2 medium tomatoes (finely diced)
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 400 g spinach (washed thoroughly, dried and chopped)
For the Sauce
- 100 g yoghurt (½ cup)
- 100 ml vegetable or sunflower oil (½ cup)
- 1 cup soda water or sparkling water
- 2 egg whites (yolks to be used for egg wash)
- ½ teaspoon salt
For the Borek
- 500 g filo pastry (20 sheets in total)
- 2 egg yolks
- sesame seeds or nigella seeds
Instructions
Preparing the Meat and Spinach Filling
- Put a large frying pan or a wok on medium heat and add the ground beef.
- Cook it until brown, breaking it down into small pieces with a wooden spoon.
- Add olive oil and the onions to the pan, and sauté until soft and translucent. If you use ground beef with some fat, you might not need olive oil for the onions.
- Add the garlic and chili, and sauté for another minute before adding the tomatoes.
- Cook the tomatoes for a few minutes and then add chili, black pepper, paprika, and salt.
- Add the spinach and sauté until soft, let the water evaporate if there is any.
- Remove the pan from the heat and let the filling cool down for 10 minutes.
Building the Egyptian Goulash
- To make the sauce, place the egg whites, yoghurt, oil, salt and soda water in a jug or bowl and whisk until combined.
- Preheat the oven to 180° C (360° F).
- Lay one piece of phyllo sheet on the bottom of a lightly greased baking dish size of 24cm x 33cm x 6cm (9 ½" x 13" x 2 ¼").
- Drizzle on 1-1 ½ tablespoon of the sauce, and then spread it evenly using a brush.
- Lay another sheet of filo on top and then drizzle some more sauce, spreading it evenly. Repeat until you used half of the phyllo sheets.
- Place the meat and spinach filling on top of the last phyllo sheet and spread it evenly.
- Layer the remaining phyllo sheets on top of the spinach and meat filling repeating the same process as before until the phyllo sheets are used up.
- Carefully cut the phyllo pie into 12 equal squares using a sharp knife.
- Whisk the egg yolks into the remaining sauce and then pour it evenly on top of the pie. Sprinkle on some sesame seeds and/or nigella seeds.
- Place the pie into the preheated oven and then bake it for 35 to 40 minutes, until it is golden and crispy.
- Let the Egyptian Goulash rest for 10-15 minutes before serving.
Equipments used:
Notes
- If using frozen phyllo pastry, make sure to defrost it either overnight in the fridge or for a few hours on your counter. Do not use your microwave to thaw the phyllo pastries!
- To avoid the phyllo pastries drying out, use a damp clean kitchen towel to cover them.
- Cut the phyllo meat and spinach pie into squares before baking. Cutting your pie after baking will be more difficult as the crust will be too crispy to have nice and clean cuts.
- Make sure the oven is heated to 180° C - 360° F (fan oven) before you put the Egyptian Goulash in. A cold oven would cause a longer cooking time and less crispy pastries.
Nutrition Information
Show Details
Calories
334kcal
(17%)
Carbohydrates
26g
(9%)
Protein
11g
(22%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
58mg
(19%)
Sodium
554mg
(23%)
Potassium
400mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3379IU
(68%)
Vitamin C
17mg
(19%)
Calcium
65mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 554mg | 23% |
| Potassium | 400mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3379IU | 68% |
| Vitamin C | 17mg | 19% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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