Description
A savory Greek Phyllo Meat Pie featuring ground beef or lamb, aromatic spices, and creamy feta cheese wrapped in buttery, flaky phyllo dough. This classic Mediterranean main course offers a delicious blend of tender meat filling and crisp pastry, perfect for a comforting family dinner or special occasion.
Ingredients
Scale
Meat Filling
- 1 pound ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1/4 cup red wine (optional)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Phyllo Dough and Assembly
- 8 sheets phyllo dough, thawed
- 1/3 cup melted butter or olive oil for brushing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature for the pie.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for about 4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Cook Meat: Add ground beef or lamb to the skillet and cook, breaking it up with a spoon, until browned throughout. Drain any excess fat to prevent greasiness.
- Add Spices and Simmer: Stir in tomato paste, cinnamon, allspice, oregano, salt, pepper, and red wine if using. Let the mixture simmer gently for 5 to 7 minutes until the liquid reduces and the flavors meld.
- Mix in Feta and Parsley: Remove the skillet from heat. Fold in the crumbled feta cheese and chopped fresh parsley to add creaminess and freshness to the filling.
- Prepare Phyllo in Pie Dish: Lightly grease a 9-inch pie dish. Lay one sheet of phyllo dough in the dish, letting edges hang over the sides. Brush the sheet lightly with melted butter. Repeat with 4 sheets, brushing each repeatedly with butter for a crisp, golden crust.
- Add Meat Filling: Spoon the meat mixture evenly atop the layered phyllo sheets in the pie dish.
- Top with Remaining Phyllo: Lay the remaining 4 phyllo sheets over the meat filling, brushing each sheet generously with butter and tucking in the edges to seal the pie.
- Score and Bake: Lightly score the top phyllo layer with a sharp knife to allow steam to escape during baking. Bake the pie in the preheated oven for 35 to 40 minutes until the phyllo is golden brown and crisp.
- Rest and Serve: Allow the pie to rest for 10 minutes before slicing and serving. This resting time helps the filling set for easier portions.
Notes
- For a leaner option, substitute ground turkey for beef or lamb.
- Serve with a fresh Greek salad or tangy tzatziki for a complete Mediterranean meal.
- Leftover pie reheats well in the oven or air fryer, preserving crispness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
