Phyllo Meat Pie (Egyptian Goulash) Recipe

Introduction

Phyllo Meat Pie, also known as Egyptian Goulash, is a flavorful and crispy pastry filled with seasoned ground beef. This dish combines delicate layers of phyllo dough with a rich meat filling, making it a satisfying meal perfect for any occasion.

Ingredients

• 16 ounce package of frozen phyllo dough, thawed in its package
• 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)
• 1 cup chopped onions
• 1 1/2 pounds lean ground beef
• 1 1/2 teaspoon baharat
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels to prevent drying out.
3. Step 3: In a large nonstick pan, heat 1 tablespoon of olive oil over medium-high heat. Sauté the chopped onions briefly until softened.
4. Step 4: Add the ground beef and cook until fully browned, stirring regularly. Remove the pan briefly to drain excess fat, then return to heat.
5. Step 5: Stir in the baharat, garlic powder, salt, and pepper. Mix well to combine and then remove from heat.
6. Step 6: Lightly grease a 9 1/2 x 13 x 2 1/4 inch baking pan. Lay 3 to 4 sheets of phyllo dough on the bottom, folding in any excess dough.
7. Step 7: Brush the top phyllo sheet generously with olive oil (or the oil and butter mixture). Repeat layering 3 to 4 sheets at a time, brushing each top sheet, until half the phyllo sheets are used.
8. Step 8: Spread the cooked meat filling evenly over the layered phyllo base.
9. Step 9: Continue layering the remaining phyllo sheets on top of the meat, 3 to 4 sheets at a time, folding excess dough and brushing each layer with oil, until all sheets are used.
10. Step 10: Brush the top layer of phyllo with olive oil or oil and butter mixture. Using a sharp knife, cut the pie into 12 squares.
11. Step 11: Season the milk and egg mixture with salt and pepper, then pour it evenly over the pie.
12. Step 12: Bake on the middle rack of the preheated oven for 30 to 45 minutes, or until the phyllo is crisp and golden brown. Watch carefully to prevent burning.
13. Step 13: Serve warm, ideally with a fresh side salad. Enjoy!

Tips & Variations

• Cover the phyllo sheets with a damp towel while working to keep them from drying out and cracking.
• For extra flavor, add finely chopped parsley or mint to the meat filling.
• Substitute ground beef with ground lamb or a mix of beef and lamb for a richer taste.
• Brush the final top layer with melted butter instead of oil for a more decadent crust.

Storage

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a preheated oven at 350°F (175°C) for 10–15 minutes to restore crispiness. Avoid microwaving as it can make the phyllo soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh phyllo instead of frozen?

Yes, fresh phyllo can be used but handle it carefully as it is very delicate and tends to dry out quickly. Keep it covered with a damp cloth while assembling.

What is baharat and can I substitute it?

Baharat is a Middle Eastern spice blend typically including black pepper, coriander, paprika, and cinnamon. If unavailable, you can substitute with a mix of ground cumin, cinnamon, paprika, and black pepper to mimic its warm, aromatic flavor.

Phyllo Meat Pie (Egyptian Goulash) Recipe

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4.8 from 64 reviews

Egyptian Goulash, also known as Phyllo Meat Pie, is a savory layered pastry dish featuring crispy phyllo dough filled with a spiced ground beef mixture. This recipe combines fragrant Middle Eastern spices with tender meat and flaky, buttery layers, baked to perfection for a deliciously satisfying meal.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Egyptian, Middle Eastern

Ingredients

Scale 1x2x3x

Phyllo Dough and Topping

• 16 ounce package of frozen phyllo dough, thawed in its package
• 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)

Meat Filling

• 1 cup chopped onions
• 1 1/2 pounds lean ground beef
• 1 1/2 teaspoons baharat spice blend
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Preheat the oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the phyllo pie.
2. Prepare phyllo dough: Carefully separate the thawed phyllo dough sheets by placing them between two lightly damp kitchen towels to prevent tearing and drying out.
3. Cook the meat filling: Heat 1 tablespoon of olive oil in a large nonstick pan over medium-high heat. Sauté the chopped onions briefly until softened. Add the ground beef and cook thoroughly, stirring regularly to brown the meat evenly. Remove the pan from heat briefly to drain excess fat, then return to heat and stir in the baharat, garlic powder, salt, and pepper until well combined. Remove from heat and set aside.
4. Start layering phyllo sheets: Lightly grease a 9 1/2 x 13 x 2 1/4 inch baking pan. Place three to four phyllo sheets at a time on the bottom of the pan, folding in any excess dough around the edges. Generously brush the top sheet of each layered set with olive oil or the olive oil and butter mixture. Repeat this layering process until half of the phyllo sheets have been used.
5. Add the meat filling: Evenly spread the cooked meat mixture over the last layer of phyllo sheets to create a flavorful and hearty base for the top layers.
6. Layer remaining phyllo sheets: Continue layering the remaining phyllo dough sheets on top of the meat, brushing each set of three to four sheets with olive oil or the oil and butter mixture, folding excess dough as necessary until all sheets are used.
7. Score the pie: Lightly brush the final top sheet with olive oil or the oil and butter mixture. Using a sharp knife, cut the pie into 12 even squares to make serving easier after baking.
8. Add egg and milk mixture: Season the prepared whisked egg and milk mixture with salt and pepper, then pour it evenly over the entire pie to help bind the layers and add richness.
9. Bake the pie: Place the assembled pie on the middle oven rack and bake at 350 degrees Fahrenheit for 30 to 45 minutes, or until the phyllo is golden brown and crispy throughout. Watch carefully near the end to avoid burning.
10. Serve warm: Remove the pie from the oven and let it cool slightly before serving. Enjoy it warm, ideally with a fresh side salad for a balanced meal.

Notes

• Thaw phyllo dough in its package to prevent drying out and tearing.
• Brush each layer of phyllo generously with oil or oil and butter mixture for a crispy, golden finish.
• Adjust the amount of salt and spices based on your taste preferences.
• If you prefer a dairy-free option, use olive oil alone instead of combining with butter.
• Serve with a fresh green salad or yogurt to balance the rich meat pie.
• Cutting the pie before baking makes it easier to serve without breaking the layers.

Keywords: Egyptian Goulash, Phyllo Meat Pie, Middle Eastern Meat Pie, Layered Phyllo Recipe, Baharat Meat Pie