Today's recipe is straight from my mother’s kitchen: phyllo meat pie recipe (aka Egyptian goulash). Layers of flaky phyllo with a tantalizing meat mixture nestled in between. If you've been looking for things to make with phyllo dough, this easy recipe is a great one to try!
Phyllo
If you've had baklava, you've had phyllo! A popular ingredient in Mediterranean and Middle Eastern cooking, phyllo is made of unleavened paper-thin pastry dough and is used in both sweet and savory recipes. You can find phyllo dough in most grocery stores in the freezer section near things like puff pastry and pie crust. I use phyllo to make all sorts of delicious dishes, like tarts and savory pies -- and I've even used it as a crispy pizza crust!
It can be intimidating to work with phyllo, but it's easier to use than most people think (I have some tips for you below).
One of my favorite phyllo recipes is my mother's Egyptian goulash. This is not the goulash you may know as macaroni noodles with a beef sauce; Egyptian goulash is something entirely different and so worth a try!
Savory Meat Pie (Egyptian Goulash)
This Egyptian-style meat pie replaces your typical pie crust with phyllo dough! It is basically made of layers of flaky phyllo dough with a ground beef mixture, seasoned with baharat and onions, nestled in between. This pie is known as Egyptian goulash, and it's my favorite meat pie of all time!
The recipe is fairly simple to put together, and if you've ever made lasagna or assembled a casserole dish with several layers, making this savory phyllo meat pie is not much different. You'll spread several phyllo sheets and brush them with a mixture of olive oil and butter (or olive oil only, as I do most of the time). You'll add a layer of cooked ground beef, and then finish with a few more phyllo sheets. That's really all there is to it!
Tips for working with Phyllo Dough
When working with phyllo, first, be sure to thaw it properly overnight in the fridge. You'll also want to take it out of the fridge and set it at room temperature for about 1 hour.
But the biggest secret to working with phyllo dough, as you will see in the step-by-step, is to lay 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 brushing the phyllo layers with olive oil, this is what helps cook the phyllo to crisp perfection!
Ingredients you need for this savory phyllo meat pie
This phyllo recipe comes together with just a few ingredients. Here's what you'll need to make it:
- Phyllo dough - You'll need 1 16-ounce package of frozen phyllo dough, thawed overnight in the fridge in its packaging.
- Egg - Whisk 1 egg into 1 cup of milk.
- Extra virgin olive oil - To generously brush the phyllo dough to keep it from breaking. You can also use ½ cup olive oil combined with ½ cup melted butter.
- Spiced meat filling - Chopped onions, lean ground beef, baharat, and garlic powder.
How to make meat pie with phyllo
While working with filo dough can seem intimidating, it is actually quite simple if you follow my simple tips! Here's how to make Egyptian goulash (print-friendly recipe below):
- Prepare the phyllo dough. To keep the phyllo pastry moist and pliable, lay the thawed phyllo sheets between two clean, lightly damp kitchen towels.
- Make the meat filling. Heat 1 tablespoon extra virgin olive oil in a large nonstick pan. On medium-high heat, saute 1 cup chopped onions briefly. Add 1 ½ pounds lean 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 (1 teaspoon garlic powder, 1 ½ teaspoons baharat, kosher salt, and black pepper), and stir to fully combine. Remove from the heat.
- Assemble the Egyptian goulash. lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 ½ x 13 x 2 ¼ inch baking pan. Fold any excess dough in. Brush the top phyllo sheet very generously with extra virgin olive oil. Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up ½ 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 EVOO. With a sharp knife, cut the phyllo pie into 12 squares. Season the prepared milk and egg mixture with kosher salt and black pepper and pour evenly over the pie. - Bake the phyllo meat pie. Place the phyllo meat pie on the middle rack of a 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. Remove from the oven, and serve warm.
Serve it with
Egyptian goulash is a filling meal by itself, but I like to add a big fresh salad alongside for some crunch.
Make ahead tips
To work ahead, prepare the recipe as written until the step where you cut up the phyllo meat pie. After cutting the pie into 12 squares, cover it tightly and refrigerate. When you are ready to bake the pie, pour the egg and milk mixture over. Do not prepare this pie more than one night in advance.
Leftovers and storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350 degrees F until warmed through. Or you can freeze leftover Egyptian goulash in a freezer-safe container, and reheat from frozen.
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Phyllo Meat Pie (Egyptian Goulash)
Ingredients
- 16 ounce package of frozen phyllo dough, thawed in its package
- 1 egg, whisked in 1 cup of milk
- 1 cup extra virgin olive oil, (OR ½ cup olive oil combined with ½ cup melted butter)
For the meat filling
- 1 cup chopped onions
- 1 ½ pounds lean ground beef
- 1 ½ teaspoon baharat
- 1 teaspoon 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 tablespoon 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 ½ x 13 x 2 ¼ inch baking pan. Fold any excess dough in. Brush the top phyllo sheet generously with olive oil (or oil and butter 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 ½ 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 brush with the olive oil) until all phyllo is used up.
- Brush the top sheet with olive oil (or oil and butter 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 30 to 45, or until cooked through. The phyllo should be crispy and 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!
Video
Notes
- Phyllo tips: Be sure to thaw the phyllo overnight in the fridge. Do not skimp on brushing the phyllo layers as indicated above. Make sure you drizzle or brush a generous amount of olive oil so that each layer is well coated.
- Prepare-ahead option: To work ahead, prepare the recipe as written until the step where you cut up the phyllo meat pie. After cutting the pie into 12 squares, cover it tightly and refrigerate. When you are ready to bake the pie, pour the egg and milk mixture over. Do not prepare this pie more than one night in advance.
- Leftovers and storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350 degrees F until warmed through. Or you can freeze leftover Egyptian goulash in a freezer-safe container, and reheat from frozen.
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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?
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.
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.
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.
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.
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!
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?
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.
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?
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/
This was amazing!!
Yay! So glad you liked it. I am about to fix it for my family tonight! It's a regular on the menu
These look great, can they be frozen for later>
Sure thing, Sherry! Yes, you can freeze them and take out as many as you like at a time. Heat in oven from frozen.
This recipe sounds and looks scrumpy .. definitely trying it out this weekend. Thanks for sharing
Alright! Excited for you to try it!
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!
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!
Just wondering what the nutritional breakdown is on this phyllo meat pie is. Thanks.
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)
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!
Kelsey, thanks so much for sharing! Ya...practice makes perfect...and I never mind participating with the subject is tasty, eh? 🙂
There is no ingredients and measurements for the milk and egg mixture
Hi Debra, here is what is listed for the mixture: 1 egg whisked in 1 cup of milk. Enjoy!
Omg! This recipe is great. I wouldn't change a single thing listed, except I used deer Instead of beef. It was awesome.
Holly, thanks so much for giving this one a try! It's my mom's recipe, we love it!
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?
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.
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.
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!
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
Awesome, Shawna! So glad to hear it!