Today, it’s a treat straight from my mother’s kitchen: phyllo meat pie recipe (aka Egyptian goulash). It is the one savory pastry I can not stop eating! And I have tips and the step-by-step pictures to guide you through making your own crispy, flaky phyllo pie!
Very early in my life, phyllo pies– sweet and savory–captivated me.
I marveled at the phyllo and at the way my mom “played” with the paper-thin dough–swiftly creating pies or wrapping the phyllo sheets into cigars around a decadent filling of sorts.
VIDEO TUTORIALSWhen it came to mother’s famous phyllo meat pie, the 45-minute baking time seemed to me like forever. As a child, I would pace the kitchen watching the oven with great anticipation. I hovered near the timer, staring it down, almost willing it to ring. I just could not wait!
I was after the finished pie with the perfectly spiced meat nestled in between the layers of crisp, flaky, golden phyllo sheets. And nothing was more satisfying than finally biting down on the warm pie and hearing that perfect crunch!
As an adult, I still enjoy this phyllo meat pie just as much. Only, now I get to make it myself!
Lean in.
Come closer.
I have something to tell you…
Do not fear the phyllo!
The biggest secret to working with phyllo dough, as you will see in the step-by-step, is to set the phyllo sheets between two very lightly damp towels. This will keep them moist and prevent them from breaking as you work to assemble the pie. Also, don’t skimp on buttering the phyllo layers (see the recipe notes). Don’t worry, it’s more of a butter-olive oil mix I use here.
If you have never tried your hand at working with phyllo dough before, this phyllo meat pie recipe is a great start. It is the simplest phyllo recipe I know!
Interested in more phyllo dough recipes? You might like to try Baklava or these Phyllo Meat and Feta Rolls.
Step-by-Step for Phyllo Meat Pie or Egyptian Goulash
(Print-friendly recipe to follow)
Preheat the oven to 350 degrees F.
Lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly and drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.
Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet very generously with the melted butter and oil mixture. Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.
Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.
Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and butter the top sheet) until the phyllo sheets are used up. Brush the top sheet very generously with the butter and olive oil mixture. With a sharp knife, cut the phyllo pie into 12 squares. Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.
Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 45 minutes to an hour, or until cooked through. It should turn a nice golden brown. Be watchful so that the pie does not over bake or burn.
Serve warm with a side salad! Enjoy!
Phyllo Meat Pie (Egyptian Goulash)
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Prep Time: 25 mins -
Cook Time: 45 mins
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Total Time: 1 hour 10 minutes
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Yield: 12 pieces -
Category: Entree -
Cuisine: Mediterranean
Print Recipe
Pin RecipeIngredients
- 16 oz. package of frozen phyllo dough, thawed in its package
- 1 egg, whisked in 1 cup of milk
- 1 cup Private Reserve extra virgin olive oil OR 1/2 cup olive oil combined with 1/2 cup melted butter
For the meat filling
- 1 cup chopped onions
- 1 1/2 lb lean ground beef
- 1 tsp ground allspice
- 1 tsp garlic powder
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees F.
- Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
- Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.
- Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet very generously with the melted butter and oil mixture. Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.
- Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.
- Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and butter the top sheet) until the phyllo sheets are used up.
- Brush the top sheet very generously with the butter and olive oil mixture. With a sharp knife, cut the phyllo pie into 12 squares.
- Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.
- Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 45 minutes to an hour, or until cooked through. It should turn a nice golden brown. Be watchful so that pie does not over bake or burn.
- Serve warm with a side salad! Enjoy!
Notes
– Do not skimp on “buttering” the phyllo layers as indicated above. Make sure you drizzle or brush a generous amount of the olive oil mixture so that each layer is well soaked. If you want to stay on the healthy side, you can always adjust the mixture to have more olive oil than butter.
– If you want to prepare the pie ahead of time, you can follow the steps all the way to step 11, but do not pour the milk-egg mixture over until just before you have to bake it. The pie must be covered tightly and kept in the fridge until you are ready to bake. Do not prepare more than one night ahead.
Carla says
Wow. This was absolutely scrumptious. Made no changes to the recipe, was wick, easy and delicious. I’ve made your Pastitsio, Greek orange/honey cake, Simple Mediterranean Pasta…every recipe has been outstanding. Your site has been a great find. Thank you.
★★★★★
Carla says
Geez. Spellcheck. Quick, not wick. wth
★★★★★
Suzy Karadsheh says
🙂
Suzy Karadsheh says
Yay! So glad to hear it!
Kim Redbird says
What can I substitute for the allspice? I do not care for a cinnamon flavor in any meat dish. We do love spices or hot flavors. Any suggestions?
Suzy Karadsheh says
Hi Kim, you can use, salt, pepper, paprika (or hot paprika) and coriander. It’s a different flavor profile, but works as well in this recipe.
kacy says
Very creative and appealing recipe. I am going to try it for my family and not tell them in advance what it will be. I predict a hit.
I bet this woul dmake a very nice appetiser- perhaps cut into smaller pieces?
I wonder if the additionb of some sun dried tomatoes and maybe roasted galic might be nice? Mayber without the allspice.
Thanks for posting this.
Suzy Karadsheh says
Wonderful! I hope they’ll all enjoy it. Sure, you can cut it up into smaller pieces…the filling mixture can be adjusted to your taste too.
Betsy says
To die for. Rich and savory…..and addictive! Needless to say I’m looking fo an excuse to make some now! Thanks so much photography is beautiful too.
Suzy Karadsheh says
Betsy, that’s awesome! I’ll let my mom know since it’s originally her recipe 🙂 Thanks for the kind comment re photography…a labor of love for sure!
MaryJo Mazick says
Hi there, I am preparing this pie, for planned freezer meals after hip replacement surgery….we are having some this evening, but I wanted to freeze two portions for after surgery…..just reread your notes and now all of a sudden, I am I am not sure it will be good…do you have an suggestions for me?
Suzy Karadsheh says
MaryJo, I am so sorry I just saw your question. I have frozen this phyllo pie in the past. Just divide into portions and store in freezer safe containers that are tightly closed. When ready, simply heat in the oven from frozen.
Matthew Mays says
I make this about one a month now. There are only two of us so we freeze the rest. It’s perfect for a quick and tasty dinner. I like to pair it with a salad with lots of lemony dressing. What other sides can you recommend?
★★★★★
Suzy Karadsheh says
That’s wonderful, Matthew! I love this dish as well. A salad is usually what I do on the side. But if you want something more, you can try roasted veggies like this recipe: https://www.themediterraneandish.com/italian-oven-roasted-vegetables/ and perhaps some Greek Tzatziki Sauce: https://www.themediterraneandish.com/tzatziki-sauce-recipe/
Karen says
This was amazing!!
Suzy Karadsheh says
Yay! So glad you liked it. I am about to fix it for my family tonight! It’s a regular on the menu
Sherry Hampton says
These look great, can they be frozen for later>
Suzy Karadsheh says
Sure thing, Sherry! Yes, you can freeze them and take out as many as you like at a time. Heat in oven from frozen.
Khadija Patel says
This recipe sounds and looks scrumpy .. definitely trying it out this weekend. Thanks for sharing
Suzy Karadsheh says
Alright! Excited for you to try it!
Diana says
Suzy, I love your recipes and have made many dishes from your blog . I notice that some recipes have nutritional info and some don’t. I use this info to calculate weight watchers points. I hope all the recipes can list this info at some point. Thank you!
Suzy Karadsheh says
Hi Diana. Thank you! Yes, we recently installed a program that provides nutritional information (with some margin of error, of course)…but we haven’t had a chance to go back to all the old recipes yet to work on this info. I was able to go in quickly and add it for the phyllo dough as you requested. See bottom part of the recipe box. Enjoy!
Wendy says
Just wondering what the nutritional breakdown is on this phyllo meat pie is. Thanks.
Suzy Karadsheh says
Hi Wendy, the nutritional breakdown is now added at the bottom of the recipe. Some of our older recipes, including this one, won’t have this information as we have just added this program which allows us to calculate nutritional information (with some margin of error)
Kelsey says
Tasted amazing and super easy to make!
I think i was a little too generous with the butter/oil mixture, as I ended up with a fair amount of oil on the bottom of the pan. I’ll just have to make it again for practice!
★★★★
Suzy Karadsheh says
Kelsey, thanks so much for sharing! Ya…practice makes perfect…and I never mind participating with the subject is tasty, eh? 🙂
Debra says
There is no ingredients and measurements for the milk and egg mixture
Suzy Karadsheh says
Hi Debra, here is what is listed for the mixture: 1 egg whisked in 1 cup of milk. Enjoy!
holly l kearney says
Omg! This recipe is great. I wouldn’t change a single thing listed, except I used deer Instead of beef. It was awesome.
★★★★★
Suzy Karadsheh says
Holly, thanks so much for giving this one a try! It’s my mom’s recipe, we love it!
Lauren says
This looks fantastic, can’t wait to try it. Do you think it would be good with little dollops of cream cheese in the meat layer?
Suzy Karadsheh says
Hi Lauren, I haven’t tried the cream cheese addition, but I think it would work. When we make spanakopita, we use creamy feta. It’s a similar process really here.
Kelley says
This was really delicious. I think you could have a lot of fun playing with different ways to spice the meat, but excellent as written. Hubby loved. Thank you.
Suzy Karadsheh says
Totally, Kelley! Sometimes, my mom adds a little peas and carrots (from frozen pacakage) to cook with meat mixture. And of course, you can play around with the spices. So glad to hear you enjoyed it!
Shawna Smith says
Made this tonight. Oh so good and hubby loved it. I have lots of leftovers but will surely freeze for another time. Thanks for a great recipe
★★★★
Suzy Karadsheh says
Awesome, Shawna! So glad to hear it!
Cara says
This was sooo good! Turned out perfect! My husband loved it and said it was one of the best things I’ve made! Thank you for posting this recipe!
★★★★★
Suzy Karadsheh says
Wonderful, Cara! So glad to hear it!
Alejandra says
I loved it! Thank you
★★★★★
Suzy Karadsheh says
Awesome!!!
Zainab Abdullah says
Hi I want to try this great recipe I’ve made many similar dishes like this called borek the turkish version, I usually use puff pasty to make it more decadent do you think I can substitute the phyllo for puff pasty in this recipe?
Suzy Karadsheh says
Hello, Zainab. I have not tried puff pastry in this recipe, but I imagine it would work. Enjoy.
Anyah Gojcaj says
I make Turkish borek all the time for my family. Lots of work !!! This is perfect and delicious !!! Thank you so much for the recipe ❤️❤️❤️
Suzy Karadsheh says
Thanks, Anyah! This is a quicker version that we enjoy 🙂
Tara says
This looks amazing I can’t wait to try it. I was wondering for make ahead have you ever froze prior to cooking. Do you think it would turn out the same? I have pre-made spinach triangles and froze ghee then thawed and coowed? Thanks for your imput
Suzy Karadsheh says
Hi Tara. Great question, and so sorry I just saw it. I know some folks have prepared this were able to freeze it and cook from there. I haven’t tried it that way myself.
Daryl says
Hi Suzy
Thanks for the great recipes. Tonight I made the Egyptian goulash It was good; next time (there will be a next time) I will add fresh garlic, green bell pepper and maybe some tomatoes. But all in all a good dish!
Suzy Karadsheh says
Great, Daryl! Thanks for giving it a try! Sure, adding bell peppers and garlic would be great! Sometimes, I throw in a handful of baby spinach too. Enjoy!
Liesl says
what exactly is in the milk egg mixture? I don’t seem to see what ingredients are in the mixture that you pour over the top?
Suzy Karadsheh says
Hi there, on the ingredient list, see the third ingredient listed: 1 egg, whisked in 1 cup of milk, that’s the mixture we pour over.
Jocelyn says
This is delicious! It was the perfect way to use up some phyllo dough. I made a half recipe in an 8 x 8 inch pan because that’s all the phyllo I had. The pie was a little tricky to eat in that it was hard to cut through and the top was apt to separate from the bottom crust. My kids finally picked their servings up and ate them like sandwiches. Does this happen with yours? (Of note, I used olive oil cooking spray instead of the butter/olive oil mixture because my husband is on a cholesterol lowering diet. Perhaps this affected the texture.)
Thank you!
Suzy Karadsheh says
Jocelyn, thank you so much for your kind feedback! The cooking spray may have affected it slightly, but probably was still great. Yes, we eat this pie by hand most of the time…too impatient for fork and knife 🙂
Ramona says
It taste just like my mother in law makes it! Especially the allspice gives this recepy the authentic taste.
Love it!
★★★★★
Suzy Karadsheh says
Awww, that’s awesome! Glad you liked it!
Jill says
Did you use both roles of Phyllo in the 16 oz box for this recipe?
Suzy Karadsheh says
Yes, I used the entire package here, Jill.
Maria Alicia says
Greetings from Honduras ??, I saw this recipe by accident, and OMG it was amazing, I added yellow, red and green Bell Peppers, and a dash of mustard and worcesteshire sauce to the meat to make it a bit more Spicy and it turned out heavenly, thank you so much for posting this, I conquered my fear of phyllo, my husband absolutely loved it and it made my Sunday easier and more delicious!!!
★★★★★
Suzy Karadsheh says
Hello, Maria! Welcome to The Mediterranean Dish! So glad you found our site! Thank you for giving this a try! Love your version with the addition of bell peppers etc. Hope you’ll try other recipes here!
Krystal says
Hi Suzy! This is my first time using phyllo dough and it was really fun! The dish is baking in the oven as we speak! I used a decent amount of oil and butter like you had suggested and I ended up adding a bit of green and red peppers along with some brown sugar and paprika to the meat..my husband came home from work and said the house smelled delicious! Can’t wait to try it once it’s finished!! Thanks for a great and easy recipe!! ❤️
★★★★★
Suzy Karadsheh says
Awesome, Krystal! I hope you all enjoyed it!
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Suzy Karadsheh says
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Barbara J. Wade says
This was, as we were told, easy and really tasty, BUT what do I do with the leftovers? We are 2, this made 12 large portions. Also, unless the filling is supposed to be more than an inch thick, 1.5 lbs. of ground beef is way too much. Now, I use only organic, grass fed, 85/15 beef, that may make the difference. No fat to drain off. I also added extra seasoning, the cooked meat was pretty bland. But, we liked them and my real only question is, what do I do with the leftovers and how do I serve them (reheat? or serve room temp. or from the fidge?) Thanks.
Suzy Karadsheh says
Great to hear it, Barbara! Leftovers keep just fine in the fridge for a few days. I typically reheat mine in the oven for just a few minutes before serving. If you have too much leftovers, you can certainly freeze them. Thaw overnight in the fridge, and heat in the oven before serving. Enjoy.
Courtney says
Thanks for the recipe. We liked it! We aren’t used to using allspice so I only used 1/2 tsp. I had to grind the whole allspice so I figured it would have a stronger flavor because of that too. One thing, my milk mixture pooled above the phyllo when I poured it over and I had to cook it 10-15 minutes more to cook off the liquid because it seemed soggy still when I checked it. Should I have used less?
Last question- can leftovers be frozen?
★★★★★
Suzy Karadsheh says
Hi Courtney. Thanks for stopping in and for your good questions. So I have not experienced the milk mixture “pooling” in this way. Assuming you used the entire amount of phyllo dough, and a deep baking pan? Once you pour the milk/egg mixture on top of the phyllo, simply hold your baking pan and move it gently about to make sure the mixture spreads. And the baking time can vary, as you discovered, depending on the oven…so it’s just fine to bake a few extra minutes. Yes, the leftovers can be frozen and thawed out in the fridge, then simply heat in the oven (do not microwave…it’s not the same).
Carol A Gregory says
Hi, I am going to try your meat pita. My Ya Ya and Papou emigrated from Greece in the early part of last century to a small Greek community in Manchester NH. As a child I remember eating a delicious meat pita made with lamb and custard. I can still taste it! Somehow in my mind I associated it with New Years since my aunt who made it put a coin in the pita for good luck to the person who found the coin. (Of course it was always her oldest son who got the coin…) She has past away and the only recipe for new years pita I have found is actually a sweet cake. Your pita comes the closest…but is not as custardy and made with ground beef instead of chopped roasted lamb. Do you have or know of such a pita? I would love to find the recipe.
Suzy Karadsheh says
Hello, Carol! Thanks so much for stopping in and for sharing. The Greek meat pita you describe sounds wonderful! I do not currently have a recipe for that one, but will keep it in mind for future posts. This phyllo meat pie is an Egyptian version…hope you enjoy it!
~Chrissie says
Hi, there! I know it’s totally cheating, but when I use phyllo for baklava, spanakopita, etc. (BTW, this recipe was AMAZING! The meat tasted like what I use for pastitsio, but without tomato! Yum!!), I spray it with olive oil Pam. It gets super-crisp and amazing, but with pretty much negligible calories (as in, basically, zero). I haven’t noticed a difference in flavor. Thanks so much for sharing, and I’m just tickled that I stumbled upon your blog! Can’t wait to navigate the rest of your site and see what’s cooking!!
Suzy Karadsheh says
Hi Chrissie…yes, you can certainly do all olive oil in this recipe! So glad you’re enjoying the recipes here. Let me know if you try more of them!
~Chrissie says
Hey Suzy! *grin* I didn’t mean that I use “olive oil.” I meant that I use Olive Oil PAM – the non-stick cooking spray! It’s basically zero calories a spray, but still makes the phyllo layers delightfully crispy and indulgent! Love your site! ~Chrissie
★★★★★
Hella says
Gorgeous pics, I’m so hungry right now 😉
★★★★★
Suzy Karadsheh says
Thank you, Hella! Hope you try it!!!
brijawi says
Easy and delicious recipe. I was short on time and after letting the phyllo sit out for about an hour, put the package in the microwave for 30 second defrost.
★★★★★
Suzy Karadsheh says
Great! Thanks for sharing!!!
Sarah says
I made this last night using some of our family raised pork sausage. The end result was absolutely divine! I will be adding this recipe into our family favorites. 🙂
★★★★★
Suzy Karadsheh says
Sarah, that is wonderful to hear! I like your twist on the recipe!!! Hope you find more to try here 🙂
Emily says
I made the phyllo meat pie for the 4th of July. It was w winner! It was so delicious ? even more than I expected. Thank you for sharing the recipe.
Suzy Karadsheh says
Awesome, Emily!!! Thanks so much for sharing!
Counselorchick says
Now this one is delicious! I’ll prolly add some cubed carrots and peas next time for some added fiber. Great and easy recipe!
Suzy Karadsheh says
Sure! Carrots and peas would make a great addition here!
~Chrissie says
Small diced potatoes would be great, too! Yum!
★★★★★
Suzy Karadsheh says
Yes! You can totally add small diced potato (peas and carrots, if you like). Enjoy!
Molly says
These are so very good! The first time I made them, I got impatient, and put more than the suggested amount of phyllo sheets while layering. It ended up coming out a little dry. My mistake. The second time I made them I made sure to take my time and really slather on the butter/olive oil mixture. I even used a little extra. I also added a little cinnamon and a little extra allspice. Came out perfect to my liking! Thank you for the recipe!
★★★★★
Suzy Karadsheh says
Molly, great to hear it! I am so glad you enjoyed these phyllo meat pies! The thing about phyllo is that you do need to give it the right amount of TLC in the form of butter/olive oil; you can certainly do more of the oil than the butter of course. More cinnamon and allspice never hurt anyone 🙂 Glad you made it your own! Thanks for sharing!
alia says
Hi, OMG i miss those days back home in the middle east [market] I use to have this every weekend..!! love the way you made it slowly/steady.
I always wanted to know how it comes out so neat and good..!! the only thing in it is that you have to spread alot of butter over it
will try this weekend at home thanks.
Suzy Karadsheh says
Hi Alia!!! So glad you found our site! I always miss home too! You could use olive oil only, but a bit of butter does well in this recipe ? Hope you try other recipes here!
Jguerra says
Is it possible to make without egg? My daughter has an egg allergy? Thanks.
Suzy Karadsheh says
Hi there, there is a similar phyllo recipe that is possible without eggs, it uses an egg wash that you can completely skip. Here it is http://www.themediterraneandish.com/phyllo-dough-recipe-meat/
Hope this helps!
Betsy says
My daughter has a severe egg allergy. Have you tried duck eggs? She has no problem with the duck eggs. The allergy is usually to the protein in chicken. We find them in an oriental market.
Suzy Karadsheh says
Thank you for sharing, Betsy!
Rebeccah says
This looks incredible! I keep making phyllo dishes, so I always seem to have some hanging out in the freezer – this will be next on my list!
Suzy Karadsheh says
Awesome, Rebeccah! Thanks for stopping in
Candace says
I love the simple flavors in this dish – the butter, meat, allspice, and onion. I used all the oil recommended and wished I’d used half. It felt like a lot as I added it, and the pastry was pretty much frying in the oil/butter mixture. I had to pour it off when I took it out of the oven.
Do you recommend this still or cutting some of the oil prior to cooking?
Thanks!
C
★★★
Suzy Karadsheh says
Hi Candace,
First, I am sorry I could not get to your question earlier. It’s getting harder to respond on the same day. Secondly, I have not experienced the phyllo pie quite as you describe it, “frying in the oil/butter mixture.” Not to discount your experience at all. I assume you poured the milk/egg mixture on top before baking?
At any rate, you have 1 cup in total of butter + oil. Brushing the phyllo sheets with this mixture generously keep them moist and gives them that lovely taste and flaky texture when they bake. That said, if you feel like you can do with less, by all means, try it! Just don’t cut too much at once, or the phyllo will start ripping as you work with it, and the end product may be too dry. Hope this make sense.
Annamaria says
Would adding cheese inside make it soggy?
★★★★★
Suzy Karadsheh says
I think adding a little cheese works! I’ve used feta before, and an aunt of mine actually adds a little shredded cheddar. Enjoy!
Gloria says
Could this be adapted for someone with a milk allergy? I can’t use butter or milk. Thanks
Suzy Karadsheh says
Hi Gloria, probably a more suitable recipe for you would be this phyllo meat rolls http://www.themediterraneandish.com/phyllo-dough-recipe-meat/
It does not use milk nor butter. You can certainly omit the feta.
Nancy (from yoga @PL in WDM) says
Hi Suzy,
We miss you in Des Moines., hope all is going well for you in Atlanta!
Since I’ve been trying many of your recipes my husband said that I’m turning into a gourmet chef, ha ha. Thanks to your help. It’s been fun.
I’m anxious to try this, I’ve never worked with Phyllo dough before so wish me luck :). Could I also add some other veggies to this or would it loose it’s crispness?
Suzy Karadsheh says
Hey Nancy! Great to hear from you!!! I have missed the community in Des Moines, but have been blessed with some wonderful connections here in Atlanta as well. I do miss PowerLife Yoga, though! Excited to hear that you have been cooking more of my recipes. Thank you for that!
You can certainly add some baby spinach, for example. That should work out very well. Thanks for keeping in touch 🙂
Maureen | Orgasmic Chef says
OMG these squares look so good. Does it work equally well with lamb?
★★★★★
Suzy Karadsheh says
Oh for sure, Maureen! Ground lamb would work great in this recipe. Thank you for your kind comment, friend.
Tom Bruno says
I actually did a 50/50 mix of beef and lamb when I made this recipe and it turned out absolutely delicious. Thanks for sharing this recipe!!!
★★★★★
Suzy Karadsheh says
Oh hey Tom! Thanks so much for stopping in. Great idea to mix the two meats! Glad you enjoyed it 🙂
Mary Frances says
Hey Suzy! The pie sounds so good! Absolutely love it 🙂
★★★★★
Suzy Karadsheh says
Thank you, Mary Frances! Glad you liked it!
Grace Marshell says
Thanks Suzy….looks good I’ll definitely try it….have you tried Kataifi philo pastry very nice…I make Baklava, Custard Pies Spanakopite with Kataifi…
Suzy Karadsheh says
Hi Grace! Glad you’ll give this phyllo recipe a try! Yes, Kataifi shredded phyllo is awesome too! I may share a dessert using it in the near future! Hope to hear again from you!
Angie says
This looks amazing! I can’t wait to try it.
Suzy Karadsheh says
Angie, so glad you like it! I hope you’ll report back once you try it! Happy weekend!
Maggie Maraghy Zakhary says
My boys love these “meat pies”.
I love your blog Suzy!
The Mediterranean Dish says
Maggie, thank you so much sweetheart! So good to hear from you. Glad you’re enjoying the blog! XO
Vicki L. Kammerer says
Hi!
The Mediterranean Dish says
Hi Vicki! Happy Friday!