Description
This Egyptian Goulash, also known as Phyllo Meat Pie, is a delicious savory pastry layered with spiced ground beef and crispy phyllo dough. Featuring aromatic Middle Eastern spices like allspice, cinnamon, and ginger, this baked dish combines flaky, golden-brown phyllo with a hearty, flavorful meat filling, perfect for a satisfying meal or entertaining guests.
Ingredients
Scale
For the 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 salt preferred), or to taste
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 tablespoon tomato paste
For the Phyllo Dough and Assembly:
- 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: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the finely chopped onion and sauté for 2-3 minutes until tender and translucent. Add the lean ground beef to the skillet, breaking it apart with a spatula. Stir in allspice, black pepper, salt, cinnamon, ginger, and tomato paste. Cook the beef mixture until browned and no pink remains, then remove from heat and set aside.
- Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you assemble the pie.
- Prepare the Phyllo Layers: Melt the ghee or butter in a small saucepan or microwave, then mix with ½ cup light-tasting olive oil. Brush or lightly spray an oven-safe baking dish with some of this oil mixture. Lay 2-3 sheets of thawed phyllo dough flat into the dish, brushing each layer generously with the oil mixture. Continue layering 2-3 sheets at a time and brushing until half the package of phyllo is used.
- Add the Meat Filling: Spread the cooked ground beef mixture evenly over the layered phyllo sheets in the baking dish.
- Complete the Phyllo Layers: Continue layering the remaining phyllo sheets on top of the meat filling, brushing each set of sheets with the oil mixture until all phyllo dough is used. Using a knife, cut the assembled pie into squares or diamond shapes for easier serving.
- Add Egg and Milk Mixture: In a measuring cup, beat the large egg and mix in the milk. Season with a little salt and pepper. Carefully pour this mixture evenly over the layered phyllo in the dish. Tilt the dish gently in all directions to ensure the liquid spreads evenly across the phyllo.
- Bake the Pie: Place the dish in the preheated oven and bake for 20-30 minutes or until the phyllo dough is golden brown and crisp.
- Cool and Serve: Allow the pie to cool slightly before serving warm for the best texture and flavor.
Notes
- You can incorporate vegetables such as celery, peas, corn, or small green beans into the meat filling for added nutrition and texture.
- The original recipe typically uses 1 cup of butter or ghee; however, for a lighter version, ¾ cup of fat combining light olive oil and ghee is used here. Experimenting with ⅓ cup olive oil and 2 tablespoons ghee may also work for a healthier alternative.
- Phyllo dough should be handled gently and kept covered with a damp cloth to prevent drying out during assembly.
- This dish is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days and reheated before serving.
Nutrition
- Serving Size: 1 piece (1/24th of the pie)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 55 mg
