Egyptian Phyllo Meat Pie (Goulash) Recipe
Phyllo Meat Pie, also known as Egyptian Goulash, is a delicious savory pastry featuring layers of crispy phyllo dough filled with a spiced ground beef mixture. Baked to golden perfection and brushed with a flavorful olive oil or oil-butter blend, this pie offers a satisfying crunch paired with a rich, aromatic filling that makes for a perfect main dish served warm with a simple side salad.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Egyptian
Ingredients
Scale
Phyllo Dough and Topping
- 16 ounce package of frozen phyllo dough, thawed in its package
- 1 cup extra virgin olive oil OR 1/2 cup olive oil combined with 1/2 cup melted butter
- 1 egg, whisked with 1 cup of milk
- Salt and pepper, to season egg and milk mixture
Meat Filling
- 1 cup chopped onions
- 1 1/2 pounds lean ground beef
- 1 1/2 teaspoons baharat (Middle Eastern spice blend)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil, for sautéing
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the pie.
- 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 and tearing.
- Cook 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 until fully browned, stirring regularly. Drain any excess fat by removing the pan from heat briefly, then return it to the stove. Stir in baharat, garlic powder, salt, and pepper to flavor the mixture and remove from heat.
- Assemble Base Layers: Lightly grease a 9 1/2 x 13 x 2 1/4 inch baking pan. Lay three to four sheets of phyllo dough in the bottom, folding in any excess dough along the edges. Brush the top phyllo sheet generously with olive oil or the oil-butter mixture. Repeat layering in groups of three to four sheets, brushing each top layer, until half of the phyllo sheets are used to form a sturdy base.
- Add Meat Filling: Spread the cooked meat filling evenly over the last phyllo sheet layer to create a flavorful middle layer.
- Layer Remaining Phyllo Sheets: Continue layering the remaining phyllo sheets on top of the meat filling using the same method: three to four sheets at a time, folding excess, and brushing each top sheet with oil or butter mixture until all phyllo sheets are used.
- Cut Pie: Brush the top of the final sheet generously with oil. Using a sharp knife, carefully cut the assembled pie into 12 equal squares, which helps prevent the top layers from cracking during baking.
- Add Egg and Milk Mixture: Season the whisked egg and milk mixture with salt and pepper and pour it evenly over the top of the cut phyllo pie to enrich and bind the layers.
- Bake the Pie: Place the pie in the middle rack of the preheated oven and bake for 30 to 45 minutes. Bake until the phyllo is crispy and golden brown, watching carefully to avoid burning the delicate pastry.
- Serve: Remove from oven and serve warm, ideally accompanied by a fresh side salad. Enjoy your Egyptian Goulash!
Notes
- Be very gentle when handling phyllo dough as it is thin and tears easily; keeping it covered with damp towels will prevent drying.
- Adjust spices in the meat filling as preferred; baharat offers a warm, aromatic flavor characteristic of Middle Eastern cuisine.
- Using a mixture of butter and olive oil gives a richer flavor and a crisper phyllo crust.
- Cutting the pie before baking helps make serving easier without breaking the delicate top layers.
- If preferred, replace ground beef with ground lamb for a richer meat flavor.
- Serve with a simple cucumber and tomato salad dressed with lemon and olive oil for a balanced meal.
Keywords: Phyllo meat pie, Egyptian goulash, Middle Eastern meat pie, baked phyllo recipe, ground beef phyllo pie
