Description
This Egyptian Goulash, also known as Phyllo Meat Pie, is a savory dish featuring layers of crisp phyllo dough filled with a spiced ground beef mixture. The filling is seasoned with aromatic spices like allspice, cinnamon, and ginger, then layered between sheets of buttery phyllo, brushed with a mixture of olive oil and ghee, and baked to golden perfection. Perfect for a flavorful dinner or a special occasion, this recipe yields 24 delicious servings.
Ingredients
Scale
Ground Beef Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1.5 pounds lean ground beef
- 1 teaspoon allspice
- ½ teaspoon ground black pepper, or to taste
- 1 teaspoon salt (pink Himalayan salt used), or to taste
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 tablespoon tomato paste
Phyllo and Topping
- 1 packet (16 oz) phyllo dough, thawed
- ½ cup light tasting olive oil
- ¼ cup ghee or butter, melted
- 1 cup milk
- 1 large egg
- Salt and pepper, to taste
Instructions
- Prepare the Ground Beef Filling: In a large non-stick skillet over medium-high heat, heat 1 tablespoon of olive oil. Sauté the finely chopped onion for 2-3 minutes until tender and translucent. Add 1.5 pounds of lean ground beef, breaking it apart with a spatula. Season with 1 teaspoon allspice, ½ teaspoon black pepper, 1 teaspoon salt, ¼ teaspoon cinnamon, ¼ teaspoon ginger, and 1 tablespoon tomato paste. Cook thoroughly, stirring frequently, until the beef is browned with no pink spots. Remove from heat and set aside to cool slightly.
- Preheat Oven and Prepare Oil Mixture: Preheat your oven to 400°F (200°C). Melt ¼ cup ghee or butter in a small saucepan or microwave. Stir in ½ cup light tasting olive oil into the melted ghee to create the oil mixture used for brushing the phyllo sheets.
- Assemble the Phyllo Layers: Lightly brush or spray an oven-safe baking dish with the oil mixture. Lay 2-3 sheets of phyllo dough flat in the dish, then brush the top with the oil mixture. Repeat layering the phyllo dough in groups of 2-3 sheets, brushing each layer with the oil mixture until half of the phyllo package is used.
- Add Meat Filling: Spread the cooked and cooled ground beef mixture evenly over the layered phyllo base.
- Complete Phyllo Layers: Continue layering the remaining phyllo dough over the meat filling in the same manner—2-3 sheets at a time—brushing each layer with the oil mixture until all the phyllo dough has been used. Once assembled, cut the layered pie into squares or diamond shapes according to your preference.
- Prepare Milk and Egg Mixture: In a measuring cup, beat 1 large egg with 1 cup of milk. Season with a pinch of salt and pepper. Carefully pour this mixture over the layered phyllo pie, tilting the baking dish in all directions to ensure even distribution and absorption into the layers.
- Bake: Place the baking dish in the preheated oven and bake for 20-30 minutes, or until the top is golden brown and crisp.
- Cool and Serve: Remove from the oven and allow to cool slightly before serving warm. This will help the layers set for easier slicing and serving.
Notes
- If desired, you can add cooked vegetables like celery, peas, corn, or small green beans to the meat mixture for added nutrition and flavor.
- This recipe traditionally uses about 1 cup of butter/fat, but for a lighter option, a combination of light tasting olive oil and ghee is used here. You can experiment with reducing the fat further—for example, using ⅓ cup olive oil and 2 tablespoons ghee—to make it healthier while still retaining good flavor.
- Ensure phyllo dough is thawed properly and kept covered with a damp cloth while assembling to prevent drying out.
- Cut the pie before baking to make slicing easier after baking.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 50 mg
