Egyptian Beef Goulash (Phyllo Beef Pie)
This Egyptian-style beef goulash combines flaky phyllo pastry with a savory, spiced beef filling, perfect for cozy dinners and entertaining guests.
Ingredients
Filling Ingredients
- 1 lb ground beef or small diced beef like chuck, finely chopped
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon or allspice
- 1/2 tsp ground coriander optional
- to taste Salt and freshly ground black pepper
- 2 tbsp tomato paste for depth; use more if you like a saucier filling
- 1/4 cup chopped fresh parsley
Phyllo Ingredients
- 1 package phyllo dough (about 16–18 sheets), thawed according to package
- 6-8 tbsp unsalted butter, melted (or use half butter / half olive oil)
- 1 egg Egg wash (1 egg + 1 tbsp water) for gloss (optional)
- to serve Lemon wedges (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat a large skillet over medium-high heat. Add a splash of oil and sauté the chopped onion until soft and translucent, about 5–7 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add ground beef. Break it up and brown until no pink remains. Season with salt, pepper, cumin, cinnamon/allspice, and coriander. Cook until the spices bloom and the meat is fragrant.
- Stir in tomato paste and a splash of water if needed; cook 2–3 minutes to combine. Remove from heat and fold in chopped parsley. Taste and adjust seasoning.
- Let the filling cool for 10–15 minutes so it won’t steam the phyllo.
Assembling
- Prepare the phyllo: keep sheets covered with a damp towel to prevent drying. Brush the pan with melted butter. Lay one sheet in the dish, brush lightly with butter, then layer another sheet offset slightly. Repeat until you have 6–8 base sheets layered.
- Spread the cooled meat filling evenly across the phyllo base.
- Top with another stack of phyllo sheets, brushing each with butter as you go, finishing with a well-buttered top layer. Trim any overhang and brush the top with egg wash if using.
- Score the top gently with a sharp knife into serving-sized squares to make cutting easier after baking.
Cooking
- Bake for 30–35 minutes, or until the top is deep golden brown and crisp.
- Remove from oven and let rest for 10 minutes before slicing. Serve warm.
Notes
Store leftover pie covered tightly with plastic wrap or in an airtight container for up to 3–4 days. Wrapped well in foil and plastic, baked slices freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.