Phyllo Meat Pie
A delightful crispy layered pie filled with seasoned meat, perfect for impressing family and friends.
Ingredients
Phyllo Pastry and Filling
- 1 package phyllo pastry (approximately 1 pound), thawed
- 1 pound ground meat (beef, chicken, or a mix)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated carrots (optional) Can be omitted
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for sautéing)
- 1-2 tablespoons melted butter (for brushing the phyllo layers)
- Fresh parsley, for garnishing (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Add the ground meat to the skillet, breaking it apart with a spatula. Cook until browned, about 5–7 minutes.
- Once the meat is browned, add in the grated carrots, oregano, cumin, salt, and pepper. Stir to combine, allowing the filling to cook for an additional 2–3 minutes. Remove from heat and let cool slightly.
Assembly
- Begin layering the phyllo pastry in a greased baking dish, brushing each layer with melted butter. Use around 8-10 sheets for a sturdy base.
- Pour the meat filling over the phyllo layers, spreading it evenly.
- Continue layering the remaining phyllo sheets on top of the filling, brushing each layer with melted butter. Use about 6-8 sheets for the top.
- Just before baking, score the surface of the pie into squares or diamond shapes for easy serving.
Baking and Serving
- Place the dish in the oven and bake for approximately 30-35 minutes or until the top is golden brown and crispy.
- Allow to cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
Work quickly with phyllo as it dries out fast. Feel free to customize the filling with different herbs or vegetables. Be generous with brushing melted butter for the best crisp.