Meat Pie with Phyllo Dough
Indulge in the irresistible layers of this savory Meat Pie with Phyllo Dough, a flaky and golden masterpiece packed with aromatic spices and hearty ground beef. This recipe brings together the rich flavors of cumin, paprika, and a hint of cinnamon, perfectly balanced by fresh parsley, to create a filling that’s both comforting and bold. Nestled between butter-brushed phyllo dough sheets that bake to crisp perfection, this meat pie offers a delightful crunch with every bite. With a beautifully golden egg wash finish and a make-ahead-friendly prep time of just 25 minutes, it's the ultimate crowd-pleaser for cozy family dinners or special occasions. Serve warm and let this easy yet elegant dish impress everyone at the table!
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 large, finely chopped onion
- 2 minced garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 0.25 teaspoons cinnamon
- 0.5 teaspoons black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 12 phyllo dough sheets
- 100 grams, melted (for brushing) butter
- 2 tablespoons, finely chopped parsley
- 1 large (for brushing on top) egg
- 1 tablespoon water
Instructions
Preheat the oven to 190°C (375°F).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef, breaking it apart with a wooden spoon, and cook until browned and fully cooked, about 7-8 minutes.
Mix in the cumin, paprika, cinnamon, black pepper, and salt. Stir well to evenly distribute the spices.
Remove the skillet from heat and stir in the chopped parsley. Let the mixture cool slightly.
Prepare the phyllo dough by unrolling the sheets and covering them with a slightly damp kitchen towel to prevent them from drying out.
Brush a rectangular baking dish (about 9 x 13 inches) with melted butter. Place a sheet of phyllo dough in the dish, letting the edges hang over the sides. Brush the top of the sheet lightly with melted butter.
Layer another phyllo sheet on top, brushing with butter again. Repeat until you’ve used 6 sheets, buttering each layer.
Spread the cooled meat mixture evenly over the phyllo base.
Layer the remaining 6 sheets of phyllo dough on top of the meat mixture, buttering each layer as you go.
Fold the overhanging edges of the bottom layers over the top, creating a sealed edge. Brush the top with melted butter.
In a small bowl, beat the egg with 1 tablespoon of water, then brush this mixture over the top of the pie for a golden finish.
Using a sharp knife, score the top layers of phyllo into serving squares or diamond shapes to make cutting easier after baking.
Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden and crisp.
Allow the meat pie to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.7 g | 282% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 808 mg | 270% | |
| Sodium | 5263 mg | 229% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 10.5 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 193 mg | 15% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2033 mg | 43% | |
*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.
