Print

Phyllo Meat Pie (Egyptian Goulash) Recipe

Print Recipe

★★★★★

4.6 from 141 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/phyllo-meat-pie-egyptian-goulash-recipe/