Description
A classic Greek Phyllo Meat Pie featuring a savory blend of ground beef or lamb, aromatic spices, and fresh parsley all encased in crisp, buttery phyllo dough. Perfectly baked to golden perfection, this hearty pie makes a delicious main course for family meals or gatherings.
Ingredients
Scale
For the Filling
- 1 lb ground beef or lamb
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
For the Pie
- 1 package phyllo dough (thawed)
- 1/2 cup melted butter (for brushing phyllo)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and generously grease a baking dish with butter to prevent sticking.
- Sauté Onions and Garlic: In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Cook Ground Meat: Add the ground beef or lamb to the skillet. Cook, stirring and breaking up the meat, until browned and no longer pink, about 8-10 minutes. Drain off any excess fat to avoid greasiness.
- Season the Filling: Stir in tomato paste, ground cinnamon, ground allspice, salt, and pepper. Let the mixture cook for 3-4 more minutes to blend the flavors thoroughly. Remove from heat and allow to cool slightly.
- Add Parsley and Egg: Once the filling is warm but not hot, stir in the chopped parsley and the beaten egg to bind the mixture together.
- Layer Phyllo Sheets: Place 6 to 7 sheets of phyllo dough in the prepared baking dish, brushing each layer generously with melted butter to create a crispy, flaky crust.
- Add Filling: Spread the meat filling evenly over the layered phyllo dough to ensure every bite is flavorful.
- Top with Phyllo Layers: Cover the meat filling with another 6 to 7 layers of phyllo sheets, again brushing each sheet with the melted butter to achieve a golden crust.
- Score the Pie: Using a sharp knife, gently score the top layers of the pie to make slicing easier after baking.
- Bake: Place the pie in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and crisp.
- Rest and Serve: Remove from the oven and let the pie rest for 10-15 minutes before slicing and serving to allow the filling to set.
Notes
- Ensure phyllo dough stays covered with a damp towel while working to prevent it from drying out.
- Feel free to substitute ground beef with ground lamb for a more traditional flavor.
- The pie can be served warm or at room temperature with a side salad or tzatziki sauce.
- Scoring the top before baking helps with cleaner cuts after cooking.
