Greek Meat Pie
Indulge in the savory, flaky perfection of Greek Meat Pie, a classic Mediterranean dish that combines layers of buttery, crisp phyllo dough with a rich and aromatic meat filling. Featuring a harmonious blend of ground beef and pork simmered with onions, garlic, crushed tomatoes, and a fragrant mix of fresh parsley, dill, oregano, and a hint of warming cinnamon, this recipe delivers bold, hearty flavors in every bite. The golden phyllo crust, brushed generously with melted butter, encloses the spiced meat filling, creating a satisfying contrast of textures. Perfect as a main course for family dinners or special occasions, this easy-to-follow recipe ensures a stunning dish straight out of your oven. Whether you're looking for authentic Greek comfort food or a new crowd-pleasing favorite, this Greek Meat Pie is sure to impress!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 units garlic cloves, minced
- 500 grams ground beef
- 250 grams ground pork
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 12 units phyllo dough sheets
- 150 grams unsalted butter, melted
Instructions
Preheat the oven to 180°C (350°F).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef and pork to the skillet, breaking it up with a wooden spoon, and cook until browned, about 7-10 minutes.
Stir in the tomato paste, crushed tomatoes, parsley, dill, oregano, cinnamon, salt, and black pepper. Allow the mixture to simmer for 15-20 minutes, stirring occasionally, until the liquid has reduced and the mixture is thickened. Remove from the heat and let it cool slightly.
Brush a 9x13-inch baking dish with melted butter. Lay one sheet of phyllo dough in the dish, allowing the edges to overhang slightly. Brush the sheet with melted butter. Repeat this process with six sheets, layering each sheet and brushing with butter.
Spread the cooled meat filling evenly over the phyllo layers.
Layer the remaining six sheets of phyllo dough on top of the filling, brushing each sheet with butter as you go. Tuck in the overhanging edges neatly to seal the pie.
Using a sharp knife, score the top layers of phyllo into square or diamond shapes to make slicing easier after baking.
Bake the pie in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.0 g | 418% | |
| Saturated Fat | 141.8 g | 709% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 3837 mg | 167% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 27.0 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 299 mg | 23% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3563 mg | 76% | |
*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.
