Egyptian Spicy Meat Pie in a Phyllo Crust
Indulge in the rich, aromatic flavors of Egypt with this Egyptian Spicy Meat Pie in a Phyllo Crust. This savory dish features a delectable filling of seasoned ground beef or lamb, infused with warm spices like cinnamon, cumin, and paprika, and brightened with fresh parsley and cilantro. Encased in delicate layers of buttery, flaky phyllo pastry, the pie boasts a perfect balance of texture and taste. Topped with a golden finish and optional sesame seeds for added crunch, this impressive yet approachable recipe is ideal for festive gatherings or a hearty family dinner. With straightforward steps and an irresistible blend of spices, this Egyptian meat pie will transport your taste buds straight to the heart of the Middle East. Serve warm and enjoy every bite of this flaky, spiced delight!
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 0.25 teaspoons Cayenne pepper (optional)
- 1 teaspoons Paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Tomato paste
- 60 milliliters Water
- 10 Phyllo dough sheets
- 100 grams Unsalted butter, melted
- 1 Egg, beaten
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Heat a large skillet over medium heat and add the ground beef or lamb. Cook until browned, breaking it up with a wooden spoon, about 6-7 minutes. Drain excess fat if needed.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Mix in the ground cinnamon, cumin, coriander, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Stir in the tomato paste and water, mixing until evenly combined. Simmer the mixture for 8-10 minutes until slightly thickened. Remove from heat.
Add the chopped parsley and cilantro to the filling mixture and set it aside to cool slightly.
Preheat the oven to 190°C (375°F). Lightly grease a round 9 or 10-inch pie dish or baking dish.
Unroll the phyllo dough and cover it with a damp cloth to prevent drying out. Lay one sheet of phyllo dough in the prepared dish, letting the edges hang over. Brush the sheet generously with melted butter.
Repeat layering phyllo sheets, brushing each sheet with butter, until you have 5 layers. Keep the overhang intact.
Spread the cooled meat filling evenly over the layered phyllo.
Layer 5 more sheets of phyllo on top of the filling, brushing each with melted butter. Fold and tuck the overhanging phyllo dough around the edges to seal the pie.
Brush the top of the pie with the beaten egg and, if desired, sprinkle with sesame seeds for garnish.
Use a sharp knife to score the top layer of phyllo into desired serving slices (this will make slicing easier after baking).
Bake the pie in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crisp.
Remove the meat pie from the oven and let it rest for 5-10 minutes before slicing and serving. Enjoy warm!
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 11.2 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 376 mg | 29% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2505 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
