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.
Servings: 6 servings
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
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