Phyllo Meat Pie (Egyptian Goulash) Recipe

Introduction

Phyllo Meat Pie, also known as Egyptian Goulash, is a delicious and flaky savory pie filled with seasoned ground beef. This dish combines crispy layers of delicate phyllo dough with a flavorful meat filling, making it perfect for a comforting meal any day of the week.

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 degrees F.
2. Step 2: Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels to keep them from drying out.
3. Step 3: Prepare the meat filling by heating 1 tablespoon olive oil in a large nonstick pan over medium-high heat. Saute the chopped onions briefly, then add the ground beef. Cook, stirring regularly, until fully browned. Remove the pan briefly to drain any fat, then return to the stove. Stir in baharat, garlic powder, salt, and pepper. Remove from heat once combined.
4. Step 4: Lightly grease a 9 1/2 x 13 x 2 1/4 inch baking pan. Layer three to four phyllo sheets at a time on the bottom, folding any excess dough in. Brush the top sheet generously with olive oil or the oil and butter mixture. Repeat until half of the phyllo dough is used.
5. Step 5: Evenly spread the meat filling over the last layer of phyllo.
6. Step 6: Layer the remaining phyllo sheets on top of the meat, again in groups of three or four, folding excess dough and brushing each layer with olive oil or the oil and butter mixture. Use up all the remaining phyllo sheets.
7. Step 7: Brush the top sheet with olive oil (or oil and butter mixture). Using a sharp knife, cut the pie into 12 squares.
8. Step 8: Season the milk and egg mixture with salt and pepper, then pour it evenly over the pie.
9. Step 9: Bake the pie on the middle rack of the oven at 350 degrees F for 30 to 45 minutes, or until cooked through and golden brown. Watch carefully to avoid overbaking or burning.
10. Step 10: Serve warm, ideally with a fresh side salad. Enjoy your Egyptian Goulash!

Tips & Variations

• Use a mix of olive oil and melted butter for a richer, more flavorful crust that browns beautifully.
• Try adding chopped fresh parsley or mint to the meat filling for a fresh herbal note.
• If you can’t find baharat, substitute with a blend of ground cinnamon, black pepper, nutmeg, coriander, and cardamom.
• Work quickly with the phyllo sheets and keep unused sheets covered with damp towels to prevent drying out.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. To reheat, bake in a 350 degrees F oven for 10-15 minutes to crisp the phyllo again. Avoid microwaving, as it may make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can assemble the pie and refrigerate it covered for a few hours before baking. Just allow a little extra baking time if starting cold from the fridge.

Is it possible to use another type of meat?

Absolutely. Ground lamb or a mixture of beef and lamb both work well and add different flavors to the filling.

Phyllo Meat Pie (Egyptian Goulash) Recipe

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Egyptian Goulash, or Phyllo Meat Pie, is a savory layered pastry made with crispy phyllo dough and a spiced ground beef filling. This classic Egyptian dish features aromatic baharat and garlic powder seasoning, baked to golden perfection for a deliciously flaky and flavorful pie. Perfect as a comforting main course served warm alongside a fresh salad.

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

Ingredients

Scale 1x2x3x

Phyllo Dough and Topping

• 16 ounce package of frozen phyllo dough, thawed
• 1 cup extra virgin olive oil (or 1/2 cup olive oil combined with 1/2 cup melted butter)
• 1 egg, whisked in 1 cup of milk
• Salt and pepper, to season milk and egg mixture

Meat Filling

• 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
• 1 tbsp olive oil, for sautéing

Instructions

1. Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the correct temperature for baking the phyllo pie evenly.
2. Prepare phyllo dough: Carefully separate the thawed phyllo dough sheets and lay them between two lightly damp kitchen towels to prevent them from drying out while you work.
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 translucent. Add the ground beef and cook thoroughly, stirring regularly until browned. Remove from heat briefly to drain excess fat, then return to heat and stir in baharat, garlic powder, salt, and pepper. Remove from heat once fully combined.
4. Assemble the base layers: Grease a 9 1/2 x 13 x 2 1/4 inch baking pan lightly. Lay three to four sheets of phyllo dough on the bottom, folding in any excess edges. Brush the top sheet with olive oil or the oil and butter mixture. Repeat the layering and brushing process until half the phyllo sheets are used to create a sturdy base.
5. Add the meat layer: Evenly spread the cooked meat filling over the final phyllo sheet of the base layer to distribute the savory filling uniformly.
6. Layer the top phyllo sheets: Continue layering three to four phyllo sheets at a time over the meat, folding and brushing each top sheet with olive oil or the oil-butter mixture until all phyllo sheets are used.
7. Cut the pie: Brush the top layer generously with oil or butter mixture, then use a sharp knife to score the pie into 12 equal squares, allowing the egg mixture to soak in during baking.
8. Add egg and milk mixture: Season the whisked egg and milk mixture with salt and pepper, then pour it evenly over the entire pie to soak the layers, helping the pie set during baking.
9. Bake the pie: Place the baking pan on the middle rack of the preheated oven. Bake for 30 to 45 minutes, monitoring closely to achieve a crisp, golden-brown top without burning.
10. Serve: Let the pie cool slightly, then serve warm with a fresh side salad for a complete meal. Enjoy!

Notes

• Handle phyllo dough gently and keep it covered with damp towels to prevent drying and tearing.
• Adjust spices according to preference; more baharat will increase the aromatic punch.
• You can substitute ground beef with ground lamb for a richer flavor.
• If you want a crispier top, you can add an extra brush of oil or butter before baking.
• Leftovers can be stored in the refrigerator and reheated in the oven to maintain crispness.

Keywords: Phyllo Meat Pie, Egyptian Goulash, Baharat, Ground Beef Pie, Egyptian Cuisine, Baked Phyllo Recipe, Savory Meat Pie