Greek Phyllo Meat Pie
A delicious Greek comfort dish featuring a golden, flaky crust filled with spiced ground meat and herbs, perfect for family gatherings.
Ingredients
For the filling
- 1 pound Ground Beef or Chicken (Halal-friendly)
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 3 tablespoons Olive Oil For sautéing
- 1/4 cup Parsley, chopped
- 2 large Eggs
- 1 teaspoon Cinnamon
- Salt, to taste
- Black Pepper, to taste
- Nutmeg, a pinch
- 1 cup Feta Cheese (or your choice of cheese)
For the crust
- 1 package Phyllo Dough (approximately 16 oz)
- 1/2 cup Butter, melted (for brushing)
Instructions
Preparation of the Filling
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until softened.
- Add the ground meat, cooking until browned.
- Season with salt, black pepper, cinnamon, and nutmeg.
- Stir in the chopped parsley and remove from heat.
Incorporate Cheese and Eggs
- Let the meat mixture cool for a few minutes.
- Add the eggs and crumbled feta cheese, mixing well until fully combined.
Prepare the Phyllo
- Preheat your oven to 375°F (190°C).
- Carefully unroll the phyllo dough and cover it with a damp towel to prevent it from drying.
- Take a sheet, brush it with melted butter, and layer another sheet on top.
- Repeat until you have about 8 layers, building a sturdy base.
Fill and Fold
- Spoon the filling onto the center of the phyllo.
- Fold the sides over the filling, then roll it up like a burrito.
- Place seam-side down on a greased baking sheet. Repeat this for the rest of the filling and phyllo.
Bake
- Brush the top with more melted butter and bake for 40 to 45 minutes, or until golden brown.
- Let it cool for a few minutes before slicing.
Notes
Leftover Greek Phyllo Meat Pie can be refrigerated for up to 3 days. For longer storage, freeze it before baking. It stays well in the freezer for up to 3 months. Thaw overnight and bake from frozen at 375°F (190°C) for an additional 10-15 minutes.