Phyllo Meat Pie (Egyptian Goulash)
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
45 mins
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Servings
12 pieces
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Calories
3849 kcal
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Course
Main Course
Phyllo Meat Pie (Egyptian Goulash)
Description
Phyllo Meat Pie (Egyptian Goulash) is made by layering multiple sheets of thawed phyllo dough coated generously with olive oil in a baking pan, creating a crisp, flaky base and topping. The filling consists of ground beef sautéed with onions, seasoned with baharat spice blend and garlic powder, which imparts a warm, aromatic depth typical of Middle Eastern cuisine. After assembling the pie with alternating layers of phyllo and meat filling, it is baked at a moderate temperature to achieve a golden, crisp crust that contrasts with the tender meat inside.
The dish is typically cut into squares for serving and pairs well with simple salads or yogurt-based sides. The layering of oily phyllo sheets ensures the crust remains flaky and prevents drying during baking.
Thawing phyllo overnight in the refrigerator is recommended to handle the sheets easily. Brushing each layer liberally with olive oil is crucial to prevent sticking and achieve the signature texture. The pie can be prepared up to the assembly and cut stage, stored refrigerated overnight, and baked just before serving.
Ingredients
- 16 ounce phyllo dough thawed in its package, package, frozen
- 1 egg whisked in 1 cup of milk
- 1 cup extra virgin olive oil OR 1/2 cup olive oil combined with 1/2 cup melted butter
For the meat filling
- 1 cup onion chopped
- 1 1/2 pounds ground beef lean
- 1 1/2 teaspoon baharat spice mix
- 1 teaspoon garlic powder
- salt
- black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
- Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.
- Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet generously with olive oil (or oil and butter mixture). Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.
- Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.
- Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and brush with the olive oil) until all phyllo is used up.
- Brush the top sheet with olive oil (or oil and butter mixture). With a sharp knife, cut the phyllo pie into 12 squares.
- Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.
- Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 30 to 45, or until cooked through. The phyllo should be crispy and it should turn a nice golden brown. Be watchful so that pie does not over bake or burn.
- Serve warm with a side salad! Enjoy!
Notes
- Thaw phyllo dough overnight in the refrigerator before use for easier handling.
- Brush each phyllo layer generously with olive oil or an oil-butter mixture to ensure a crisp, flaky crust and prevent sticking.
- This pie can be assembled and cut into squares ahead of time, refrigerated overnight, then baked when ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven until warm.
- Phyllo Meat Pie freezes well; reheat from frozen for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 3849 kcal
% Daily Value*
| Calories | 384.9kcal | 19% |
| Carbohydrates | 21.5g | 7% |
| Protein | 14.7g | 29% |
| Fat | 26.4g | 41% |
| Saturated Fat | 5.6g | 28% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 16.9g | 85% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 50.5mg | 17% |
| Sodium | 226.2mg | 9% |
| Potassium | 237.7mg | 5% |
| Fiber | 1.1g | 4% |
| Sugar | 0.7g | 1% |
| Vitamin A | 20.1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 16.5mg | 2% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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