Egyptian Goulash (Phyllo Meat Pie)
Published Mar 18, 2026
This Egyptian Goulash recipe, also known as a phyllo meat pie, is made with ground beef, onion, garlic, 7 spice, butter, egg, and phyllo sheets.
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Egyptian goulash is soo good!
I grew up eating Egyptian goulash, so this is one of those recipes that doesn’t feel fussy to me, even though phyllo always scares people a little. It’s really just a phyllo meat pie with layers of phyllo, and once you do it one time, the whole thing makes a lot more sense.
What I like about Egyptian goulash is that it cuts clean, feeds a bunch of people, and works just as well for dinner as it does when you want something you can set in the middle of the table and let everyone grab. The only part that really matters is keeping the phyllo covered while you work and not rushing the layering.
Happy Cooking!
– Yumna
Egyptian Goulash Ingredients
- Phyllo base. The phyllo is what makes this Egyptian goulash hold together, so let it sit at room temperature first so the sheets are easier to separate. If the sheets are a little larger than your baking dish, trim them so they fit instead of folding and cramming them in. Keep the phyllo covered with a towel while you work so it does not dry out and crack.
- Meat filling. Olive oil, onion, garlic, and lean ground beef make up the filling. Chop the onion fairly small, so it cooks down and spreads more evenly between the layers. I like using lean ground beef here so the filling does not leave too much grease behind. If your beef gives off a lot of fat, spoon some of it out before layering.
- Seasoning. 7 Spice, coriander, salt, and black pepper season the meat. If your 7 Spice blend already has a lot of black pepper in it, you can go a little lighter on the extra pepper. This is a pretty simple filling, so I would not cut the seasoning too much, or it can turn out flat.
- Butter. Melted butter gets poured over the cut phyllo before baking. Pour it as evenly as you can and give it a few minutes to settle into the layers before adding the milk mixture.
- Milk mixture. Egg and whole milk get whisked together and poured over the top before baking. Whisk really well so there are no streaks of egg. This step helps the top brown and helps the layers bake up with more structure. Whole milk is best here, but 2% usually works fine too.
How to Make Egyptian Goulash
Egyptian Goulash Recipe (Phyllo Meat Pie)
This Egyptian Goulash recipe is a flaky phyllo meat pie made with lean ground beef, onion, garlic, 7 spice, butter, egg, and milk, baked until crispy.
Ingredients
- ½ cup unsalted butter melted
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 pound lean ground beef
- 2 teaspoons 7 Spice
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound box of phyllo 9"x14" sheets, room temperature
- 1 large egg
- ½ cup whole milk
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish with some of the melted butter. Trim the phyllo sheets if needed in order to fit into the baking dish.
- Heat the olive oil in a large skillet over medium heat and cook the onion for 5 minutes, until softened. Add the garlic and cook for 30 seconds.
- Add the ground beef, 7 Spice, coriander, salt, and pepper. Cook for 8 minutes, until browned and fully cooked. Remove from heat and let cool slightly.
- Lay one stack of about 20 phyllo sheets in the prepared baking dish. Spread the ground beef mixture over the phyllo in one even layer. Lay the remaining phyllo sheets over the ground beef.
- Cut the meat pie into 12 squares by making 2 cuts lengthwise and 3 cuts crosswise, holding down the phyllo sheets with your other hand as you cut carefully.
- Pour the melted butter over the phyllo evenly and allow the butter to settle through the layers for 5 minutes.
- Whisk together egg and milk very well, then slowly pour evenly over the top. Carefully shake the dish to spread out the egg mixture and allow it to sit again for 5 more minutes.
- Bake uncovered for 40–45 minutes, until golden brown and flaky.
- Rest for 10 minutes, then trace over the cuts with a knife again.
Notes
My Top Tip: Thaw the frozen phyllo in its box in the fridge overnight. Then, let the unopened package sit on the counter for 30–60 minutes before using. This will help prevent it from tearing.
Storage: Cool completely, then cover the baking dish tightly or transfer the pieces to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes until warmed through and crisp again. You can also microwave it, but the phyllo will be softer.
Freezing: Let the goulash cool completely, then wrap each piece tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge, then bake at 350°F for about 15 minutes, until heated through. Or, to reheat from frozen, bake at 350°F for 25–30 minutes, covered loosely with foil for the first half if the top starts browning too quickly.
Nutrition
Serving: 2squares, Calories: 552kcal, Carbohydrates: 43g, Protein: 23g, Fat: 31g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 836mg, Potassium: 395mg, Fiber: 2g, Sugar: 2g, Vitamin A: 750IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 5mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Include some veggies: Mix some vegetables into the beef filling. Try finely diced bell peppers, peas, or corn. You could also saute some chopped mushrooms along with the onions.
- Add nuts: Toss some toasted pine nuts or slivered almonds into the filling mixture for crunch.
- Sprinkle on a layer of cheese: Before you add the top layer of phyllo sheets, sprinkle the ground beef mixture with feta, mozzarella, or Akkawi.
Recipe Tips
- Bring the phyllo to room temperature. Thaw the frozen phyllo in its box in the fridge overnight. Then, let the unopened package sit on the counter for 30–60 minutes before using. This will help prevent it from tearing.
- Don’t skip the resting stages. After you pour the melted butter on top, be sure to let it sit to soak in and settle into the layers. Do the same after you pour the egg mixture on top. This helps the phyllo bake evenly and turn golden.
- Cut into squares slowly. When you make the 2 cuts lengthwise and 3 cuts crosswise, hold down the phyllo sheets with your other hand to help hold the phyllo meat pies together.
Serving Ideas
- Rice: Lebanese Rice, Lebanese Mujadara, Tomato Rice Pilaf
- Skewers: Grilled Veggie Kabobs, Salmon Kabobs, Grilled Chicken Kabobs
- Sides: Lebanese Fattoush Salad, Vegetarian Stuffed Grape Leaves, Mediterranean Couscous Salad
FAQs
Why did my phyllo tear?
Phyllo sheets can tear easily if they’re still cold from the fridge, or if they dry out while you’re assembling the dish. Let them sit at room temperature for about 30 minutes before using, and keep the stack covered with a towel while you work.
Why is my phyllo meat pie soggy?
If the ground beef releases a lot of grease, it can soak into the bottom layers and make the goulash soggy. If needed, spoon off any excess fat after browning the meat before layering it into the dish.
Why is my phyllo meat pie falling apart?
Be sure to let the goulash pastry rest after it comes out of the oven. If you cut into it right away, the layers can slide apart. Letting it rest for about 10 minutes helps the custard-like egg mixture set and makes the slices cleaner.
