Crispy Phyllo Meat Pie: A Flavorful Homemade Delight

Enjoy this comforting Phyllo Meat Pie, featuring flaky pastry and seasoned beef, perfect for busy nights.

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Course: Main Dishes

Cuisine: Mediterranean

Keyword: Baking, beef pie, comfort food, easy recipes, Homemade, Phyllo Meat Pie

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: slices

Calories: 450kcal

Equipment

Medium skillet
large bowl
9x13 casserole pan

Ingredients

For the Beef Filling

1 pound ground beef opt for lean beef
3 cloves garlic, minced fresh garlic preferred
1 teaspoon salt adjust to taste
½ teaspoon ground black pepper or white pepper
1 teaspoon ground cumin or smoked paprika as a substitute
2 tablespoons tomato paste can use diced tomatoes

For the Phyllo Layers

1 package phyllo pastry sheets thaw overnight
½ cup butter, melted mix with olive oil for health
½ cup olive oil can swap with coconut oil

For the Custard Mixture

1 cup milk or plant-based milk
1 large egg or flax egg for vegan
¼ teaspoon salt adjust if beef is seasoned
¼ teaspoon ground black pepper optional pinch of nutmeg

Instructions

Step-by-Step Instructions for Phyllo Meat Pie

In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 1 pound of ground beef along with minced garlic, salt, black pepper, and ground cumin. Stir in 2 tablespoons of tomato paste and cook for about 7–10 minutes, until the beef is browned and fully cooked, stirring occasionally to ensure even cooking and flavor melding.
While the beef filling cooks, combine ½ cup of melted butter and ½ cup of olive oil in a large bowl. Once mixed, brush the bottom of a 9x13 casserole pan generously with this mixture.
Unroll the thawed phyllo pastry sheets carefully. Take the first sheet and layer it in the prepared pan, brushing it with the butter and oil mixture. Repeat this process, layering about 6–8 sheets.
Spread the beef mixture evenly over the layered phyllo sheets. Use the back of a spoon to press the filling down, ensuring it is well distributed.
Continue layering the remaining phyllo sheets on top of the beef filling, brushing each with the butter and olive oil mixture. Aim for another 6–8 layers.
In a separate bowl, whisk together 1 cup of milk, 1 egg, ¼ teaspoon of salt, and ¼ teaspoon of black pepper until well combined.
Pour the custard mixture evenly over the layered phyllo meat pie and place it in a preheated oven at 350°F (175°C). Bake for about 50 minutes, or until the top is golden brown and crispy.

Notes

Keep phyllo sheets covered with a damp cloth while working to prevent them from drying out. Watch closely during the last 10 minutes of baking for the perfect crispiness.

Nutrition