Greek Phyllo Meat Pie (Print Version)
# Ingredients:
→ Meat Filling
01 -
2 tablespoons (30 ml) olive oil
02 -
500 grams ground beef or a mixture of ground beef and ground pork
03 -
200 grams leeks, finely chopped
04 -
130 grams onion, finely chopped
05 -
1 teaspoon ground allspice
06 -
0.5 teaspoon ground nutmeg
07 -
2 teaspoons sweet paprika
08 -
0.33 teaspoon ground cinnamon
09 -
1 teaspoon ground coriander
10 -
1 tablespoon fresh parsley, minced
11 -
Salt and freshly ground black pepper, to taste
→ Phyllo Pastry and Assembly
12 -
450 grams phyllo pastry
13 -
145 grams whole milk
14 -
70 grams Greek yogurt
15 -
80 ml water
16 -
120 grams olive oil, or a blend of olive oil and vegetable oil, or melted butter
17 -
2 medium eggs
# Instructions:
01 -
Thaw the phyllo pastry in the refrigerator overnight or for at least 6 hours to ensure proper pliability.
02 -
Heat olive oil in a non-stick skillet over high heat. Add the ground meat, breaking it up into coarse pieces, and sauté until all liquid evaporates and the meat is beginning to brown.
03 -
Incorporate ground allspice, nutmeg, cinnamon, coriander, and sweet paprika. Stir thoroughly to combine. Add the leeks and onion, then reduce heat to medium. Season with salt and pepper and sauté until the vegetables are softened.
04 -
Remove the skillet from heat and stir in the minced parsley. Allow the filling to cool completely.
05 -
Preheat oven to 175°C. Lightly grease a 33 x 23 cm (13 x 9 inch) baking pan with oil.
06 -
In a bowl, whisk together milk, water, Greek yogurt, olive oil (or oil mixture), and eggs. Season with salt and pepper. Reserve for assembly.
07 -
Lay the stack of phyllo flat and cut in half to fit the pan, creating two stacks. Place two phyllo sheets in the bottom of the prepared pan and drizzle with approximately 2 tablespoons of the dairy-egg mixture. Repeat layering with another two sheets and mixture until one stack is used.
08 -
Spread the cooled meat filling evenly over the layered phyllo base.
09 -
Layer the remaining phyllo sheets on top of the filling as before, drizzling each layer with the dairy-egg mixture. Once completed, cut the pie into 8 pieces within the pan and pour any remaining mixture over the pie.
10 -
Bake in preheated oven for 40–45 minutes, or until the top is deeply golden and crisp. Allow to cool slightly before serving. Serve with a fresh side salad.
# Notes:
01 -
Cover unused phyllo sheets with a tea towel during assembly to prevent drying out.