Delicious Phyllo Meat Pie That's Better Than Takeout
This Phyllo Meat Pie is a savory and flaky dish that elevates family dinners with its gourmet taste, making it a must-try!
Equipment
- large skillet
- 9x13 casserole pan
- mixing bowls
Ingredients
For the Filling
- 1 pound ground beef the star of the dish, providing rich flavor and protein
- 1 tablespoon garlic, minced adds a wonderful aroma and depth to the filling
- 1 teaspoon salt enhances all the flavors
- ½ teaspoon ground black pepper brings a touch of heat
- ½ teaspoon ground cumin introduces a warm, earthy taste
- 2 tablespoons tomato paste adds richness and a hint of sweetness
For the Phyllo
- 1 package phyllo pastry sheets the key to that flaky texture
- ½ cup butter, melted enriches the pastry layers
- ½ cup olive oil adds a subtle flavor and helps achieve that crispy finish
For the Custard Mixture
- 1 cup milk gives moisture and creaminess
- 1 large egg binds the filling together
- ¼ teaspoon additional salt balances the custard flavor
- ¼ teaspoon ground black pepper a final touch for flavor balance
Instructions
Preparation Steps
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 1 pound of ground beef, 1 tablespoon minced garlic, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon ground cumin, and 2 tablespoons tomato paste. Cook for 8-10 minutes until browned.
- Preheat your oven to 375°F (190°C) as your beef filling is cooking.
- In a separate bowl, combine ½ cup melted butter and ½ cup olive oil. Stir to create a smooth mixture.
- Lay the first phyllo sheet in a 9x13 casserole pan and brush it with the butter-oil mixture. Repeat for 8-10 sheets.
- Spread the cooked beef filling evenly over the phyllo sheets.
- Whisk together 1 cup milk, 1 egg, ¼ teaspoon additional salt, and ¼ teaspoon ground black pepper in another bowl. Pour this over the beef filling.
- Layer the remaining phyllo sheets over the custard and beef filling, brushing each with the butter-oil mixture.
- Brush the final top layer with the leftover butter-oil mixture.
- Bake the pie for 45-50 minutes until golden brown and crispy.
- Allow to cool for a few minutes, cut into squares, and serve warm.
Notes
Thaw phyllo overnight for easy handling and ensure to brush each layer for a crispy texture. Feel free to customize the filling as desired.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 18gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUCalcium: 50mgIron: 2mg
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