Phyllo Meat Pie (Egyptian Goulash) Recipe

Introduction

Phyllo Meat Pie, or Egyptian Goulash, is a deliciously crispy, savory dish filled with spiced ground beef and onions. Wrapped in delicate layers of phyllo dough, this pie combines a golden, flaky crust with a flavorful meat filling, 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 teaspoons baharat
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 350 degrees F (175 degrees C).
2. Step 2: Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels to keep them moist.
3. Step 3: Heat 1 tablespoon of olive oil in a large nonstick pan over medium-high heat. Sauté the chopped onions briefly, then add the ground beef. Cook until fully browned, stirring regularly. Remove from heat briefly to drain any fat, then return to heat and 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. Lay three to four sheets of phyllo dough on the bottom, folding any excess dough in. Brush the top sheet generously with olive oil or the oil and butter mixture. Repeat this layering with three to four sheets at a time until half the phyllo sheets are used.
5. Step 5: Spread the meat filling evenly over the top phyllo layer to create a solid base for the pie.
6. Step 6: Continue layering the remaining phyllo sheets on top of the meat, using the same method—three to four sheets at a time, folding excess dough and brushing each top sheet with the olive oil or butter mixture—until all sheets are used.
7. Step 7: Brush the top phyllo sheet well 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 entire pie.
9. Step 9: Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the phyllo is crispy and golden brown. Watch carefully towards the end to prevent burning.
10. Step 10: Remove from oven and serve warm, ideally with a fresh side salad. Enjoy your Egyptian Goulash!

Tips & Variations

• Try mixing half ground beef and half ground lamb for a richer flavor.
• If you don’t have baharat, use a blend of ground allspice, cinnamon, black pepper, and nutmeg as a substitute.
• Keep the phyllo sheets covered with damp towels at all times to prevent drying and tearing.
• For a lighter version, use only olive oil instead of mixing with butter.
• Add chopped parsley or mint to the meat mixture for a fresh herbal touch.

Storage

Store leftover phyllo meat pie in an airtight container in the refrigerator for up to 3 days. To reheat, place pieces on a baking sheet and warm in a 350 degrees F oven for 10–15 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh phyllo dough instead of frozen?

Yes, fresh phyllo can be used if available. Just handle gently and keep it covered with a light, damp cloth to prevent drying while assembling.

Is there a vegetarian version of this pie?

Absolutely. You can substitute the ground beef with a mixture of sautéed mushrooms, lentils, or spiced vegetables for a delicious vegetarian alternative.

Phyllo Meat Pie (Egyptian Goulash) Recipe

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★★★★★

4.5 from 699 reviews

• Author: Rafael
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Halal

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Description

This Egyptian Goulash, also known as Phyllo Meat Pie, is a savory and crispy layered pastry filled with well-seasoned ground beef and onions. Wrapped in delicate phyllo dough and baked to golden perfection, this dish offers a delightful combination of textures and warm, aromatic flavors from Middle Eastern spices, making it perfect for a comforting family meal or special occasion.

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Ingredients

Scale 1x2x3x

Phyllo Dough and Toppings

• 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 teaspoon baharat
• 1 teaspoon garlic powder
• Salt and pepper to taste

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Instructions

1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the pie.
2. Prepare Phyllo Dough: Carefully separate the thawed phyllo dough sheets and lay them between two lightly damp kitchen towels to keep them from drying out.
3. 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, then add the ground beef and cook until fully browned, stirring regularly. Remove pan from heat to drain any excess fat, return to stove, add baharat, garlic powder, salt, and pepper, and stir well to combine. Remove from heat once seasoning is blended.
4. Layer Bottom Phyllo Sheets: Lightly grease a 9 1/2 x 13 x 2 1/4 inch baking pan. Lay three to four sheets of phyllo dough at a time on the bottom of the pan, folding in any excess dough. Brush the top sheet generously with olive oil or the oil and butter mixture. Repeat until half the phyllo sheets are used to create the base layer.
5. Add Meat Filling: Evenly spread the cooked meat filling over the last layer of phyllo on the base.
6. Layer Top Phyllo Sheets: Continue layering the remaining phyllo sheets on top of the meat, three to four sheets at a time, folding excess dough as before, and brushing generously with olive oil or oil and butter mixture until all sheets are used.
7. Cut Pie: Brush the final top sheet with oil, then, using a sharp knife, cut the assembled pie into 12 squares to facilitate serving.
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 add moisture and richness.
9. Bake the Pie: Place the phyllo meat pie on the middle rack in the preheated oven and bake for 30 to 45 minutes, or until the phyllo is crisp and golden brown. Keep a close eye to avoid overbaking or burning.
10. Serve: Remove from the oven and serve warm, ideally accompanied by a fresh side salad. Enjoy your delicious Egyptian Goulash!

Notes

• Thaw phyllo dough carefully to prevent tearing; keep it covered with damp towels while working.
• You can substitute ground beef with ground lamb or a mix of beef and lamb for a more authentic flavor.
• Baharat is a Middle Eastern spice blend; if unavailable, use a mixture of allspice, cinnamon, black pepper, coriander, and cloves.
• Brush each layer generously with oil or butter mixture to ensure crisp, flaky phyllo.
• Cutting the pie before baking helps the milk and egg mixture to seep in and blend flavors throughout.
• Serving with a crisp green salad or yogurt complements the rich meat pie well.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Egyptian Goulash, Phyllo Meat Pie, Middle Eastern Meat Pie, Phyllo Dough Recipe, Ground Beef Pie, Baharat Meat Pie