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Phyllo Meat Pie (Egyptian Goulash)

Phyllo Meat Pie (Egyptian Goulash) for Cozy Comfort Nights

Experience the irresistible Phyllo Meat Pie, also known as Egyptian Goulash, a comforting dish perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Egyptian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Vegetable Oil Can be swapped for olive oil
  • 1 pound Ground Beef Lean beef is recommended
  • 2 cloves Garlic (minced) Fresh or garlic powder
  • 1 teaspoon Salt Adjust according to dietary needs
  • 1 teaspoon Ground Black Pepper Freshly ground is best
  • 1 teaspoon Ground Cumin Can be switched with coriander
  • 2 tablespoons Tomato Paste Diced tomatoes can be used instead
For the Pastry
  • 4 tablespoons Butter (melted) or ghee for a unique taste
  • 2 tablespoons Olive Oil Can use more if desired
  • 12 sheets Phyllo Pastry Sheets Ensure fully thawed
For the Creamy Layer
  • 1 cup Milk Non-dairy milk is a great alternative
  • 1 large Egg For a vegan option, use flax egg or silken tofu
  • 1 teaspoon Salt and Ground Black Pepper Adjust to taste

Equipment

  • large skillet
  • Mixing Bowl
  • baking pan

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.
  2. Incorporate 1 pound of ground beef, cooking for 5–7 minutes until it’s browned and crumbly. Stir in salt, ground black pepper, ground cumin, and 2 tablespoons of tomato paste, mixing well. Remove from heat.
  3. Preheat your oven to 350°F (175°C). In a small bowl, mix together 4 tablespoons of melted butter and 2 tablespoons of olive oil.
  4. Layer the phyllo pastry sheets in a greased 9x13 inch baking pan, brushing each sheet lightly with the butter-oil mixture for about 5-6 layers.
  5. Spread the prepared beef filling evenly over the phyllo layers. Use a spatula for even distribution.
  6. In a mixing bowl, whisk together 1 cup of milk, 1 beaten egg, and a pinch of salt and ground black pepper. Pour this creamy custard over the beef filling.
  7. Cover the mixture with the remaining phyllo sheets, brushing each with the butter-oil mixture. Bake for approximately 50 minutes or until golden brown.
  8. Allow to cool slightly for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 3mg

Notes

Store leftover Phyllo Meat Pie in an airtight container for up to 3 days in the fridge. For longer storage, wrap tightly and freeze for up to 3 months.

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