Today’s recipe is straight from my mother’s kitchen: phyllo meat pie recipe (aka Egyptian goulash). Layers of flaky phyllo with a tantalizing meat mixture nestled in between. If you’ve been looking for things to make with phyllo dough, this easy recipe is a great one to try!
Phyllo
If you’ve had baklava, you’ve had phyllo! A popular ingredient in Mediterranean and Middle Eastern cooking, phyllo is made of unleavened paper-thin pastry dough and is used in both sweet and savory recipes. You can find phyllo dough in most grocery stores in the freezer section near things like puff pastry and pie crust. I use phyllo to make all sorts of delicious dishes, like tarts and savory pies — and I’ve even used it as a crispy pizza crust!
It can be intimidating to work with phyllo, but it’s easier to use than most people think (I have some tips for you below).
One of my favorite phyllo recipes is my mother’s Egyptian goulash. This is not the goulash you may know as macaroni noodles with a beef sauce; Egyptian goulash is something entirely different and so worth a try!
Savory Meat Pie (Egyptian Goulash)
This Egyptian-style meat pie replaces your typical pie crust with phyllo dough! It is basically made of layers of flaky phyllo dough with a ground beef mixture, seasoned with baharat and onions, nestled in between. This pie is known as Egyptian goulash, and it’s my favorite meat pie of all time!
The recipe is fairly simple to put together, and if you’ve ever made lasagna or assembled a casserole dish with several layers, making this savory phyllo meat pie is not much different. You’ll spread several phyllo sheets and brush them with a mixture of olive oil and butter (or olive oil only, as I do most of the time). You’ll add a layer of cooked ground beef, and then finish with a few more phyllo sheets. That’s really all there is to it!
Tips for working with Phyllo Dough
When working with phyllo, first, be sure to thaw it properly overnight in the fridge. You’ll also want to take it out of the fridge and set it at room temperature for about 1 hour.
But the biggest secret to working with phyllo dough, as you will see in the step-by-step, is to lay the phyllo sheets between two very lightly damp towels. This will keep them moist and prevent them from breaking as you work to assemble the pie. Also, don’t skimp on brushing the phyllo layers with olive oil, this is what helps cook the phyllo to crisp perfection!
Ingredients you need for this savory phyllo meat pie
This phyllo recipe comes together with just a few ingredients. Here’s what you’ll need to make it:
- Phyllo dough – You’ll need 1 16-ounce package of frozen phyllo dough, thawed overnight in the fridge in its packaging.
- Egg – Whisk 1 egg into 1 cup of milk.
- Extra virgin olive oil – To generously brush the phyllo dough to keep it from breaking. You can also use ½ cup olive oil combined with ½ cup melted butter.
- Spiced meat filling – Chopped onions, lean ground beef, baharat, and garlic powder.
How to make meat pie with phyllo
While working with filo dough can seem intimidating, it is actually quite simple if you follow my simple tips! Here’s how to make Egyptian goulash (print-friendly recipe below):
- Prepare the phyllo dough. To keep the phyllo pastry moist and pliable, lay the thawed phyllo sheets between two clean, lightly damp kitchen towels.
- Make the meat filling. Heat 1 tablespoon extra virgin olive oil in a large nonstick pan. On medium-high heat, saute 1 cup chopped onions briefly. Add 1 1/2 pounds lean ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly and drain any fat, then return back to the stove. Add in the spices (1 teaspoon garlic powder, 1 1/2 teaspoons baharat, kosher salt, and black pepper), and stir to fully combine. Remove from the heat.
- Assemble the Egyptian goulash. lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet very generously with extra virgin olive oil. Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.
Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.
Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and butter the top sheet) until the phyllo sheets are used up.
Brush the top sheet very generously with EVOO. With a sharp knife, cut the phyllo pie into 12 squares. Season the prepared milk and egg mixture with kosher salt and black pepper and pour evenly over the pie. - Bake the phyllo meat pie. Place the phyllo meat pie on the middle rack of a 350 degrees F heated-oven for about 45 minutes to an hour, or until cooked through. It should turn a nice golden brown. Be watchful so that the pie does not over bake or burn. Remove from the oven, and serve warm.
Serve it with
Egyptian goulash is a filling meal by itself, but I like to add a big fresh salad alongside for some crunch.
Make ahead tips
To work ahead, prepare the recipe as written until the step where you cut up the phyllo meat pie. After cutting the pie into 12 squares, cover it tightly and refrigerate. When you are ready to bake the pie, pour the egg and milk mixture over. Do not prepare this pie more than one night in advance.
Leftovers and storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350 degrees F until warmed through. Or you can freeze leftover Egyptian goulash in a freezer-safe container, and reheat from frozen.
More phyllo recipes
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Phyllo Meat Pie (Egyptian Goulash)
Ingredients
- 16 ounce package of frozen phyllo dough, thawed in its package
- 1 egg, whisked in 1 cup of milk
- 1 cup extra virgin olive oil, (OR 1/2 cup olive oil combined with 1/2 cup melted butter)
For the meat filling
- 1 cup chopped onions
- 1 1/2 pounds lean ground beef
- 1 1/2 teaspoon baharat
- 1 teaspoon garlic powder
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees F.
- Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
- Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.
- Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet generously with olive oil (or oil and butter mixture). Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.
- Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.
- Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and brush with the olive oil) until all phyllo is used up.
- Brush the top sheet with olive oil (or oil and butter mixture). With a sharp knife, cut the phyllo pie into 12 squares.
- Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.
- Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 30 to 45, or until cooked through. The phyllo should be crispy and it should turn a nice golden brown. Be watchful so that pie does not over bake or burn.
- Serve warm with a side salad! Enjoy!
Video
Notes
- Phyllo tips: Be sure to thaw the phyllo overnight in the fridge. Do not skimp on brushing the phyllo layers as indicated above. Make sure you drizzle or brush a generous amount of olive oil so that each layer is well coated.
- Prepare-ahead option: To work ahead, prepare the recipe as written until the step where you cut up the phyllo meat pie. After cutting the pie into 12 squares, cover it tightly and refrigerate. When you are ready to bake the pie, pour the egg and milk mixture over. Do not prepare this pie more than one night in advance.
- Leftovers and storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350 degrees F until warmed through. Or you can freeze leftover Egyptian goulash in a freezer-safe container, and reheat from frozen.
- Visit our shop to browse our spices, olive oils, and more!
Suzy, I’d like to sub a non-dairy for the milk, maybe rice milk or almond. Or should I omit the milk altogether and just brush the pie with egg?
Hi Francine, you can sub with a non dairy option that is neutral in taste.
Hi everyone! I added sautéd bell pepper & mushroom and then a layer of Monterey Jack cheese. Oh my heavens. Amazing!! The cheese adds just enough to make it extra yummy!!
Hailey, thanks for sharing your great ideas!
Made these last night with steamed broccoli. Delicious, family loved them. Want to try with spinach, feta and pine nuts next time. Thanks for a great recipe.
Wonderful, Rose! So glad to hear it. Here is our version with spinach and feta: https://www.themediterraneandish.com/spanakopita-recipe-greek-spinach-pie/
So, my father bought phyllo instead of puff pastry for Christmas dinner.. this recipe is in my oven as we speak! How much ground meat did you use? It looks a mess at the moment but I am sure it will be delish!! Thanks for sharing!!
Hi Brandy, this recipe calls for 1.5 lb ground beef (see the recipe box toward the bottom) Enjoy! 🙂
Can I use puff pastry instead of phyllo dough
Hi Gisele, not in this recipe. You need the layers of phyllo here…much thinner than puff pastry. If you want to do a meat pie with puff pastry, try a recipe like this one where the puff pastry can replace the dough: https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
Can mushrooms be added to this?
Sure! I’d brown the mushrooms in a skillet before adding.
Hi Suzy … this looks delicious … can you tell me how many slices I can have as a main meal with a salad? Thank you.
Hey Mary,
I would say 2 pieces with a salad if you’re having it for dinner. Enjoy!
I like that the recipe is one of your mother’s. Can you direct me to some more of your mothers recipes please?
here is another one for you, June: https://www.themediterraneandish.com/stuffed-zucchini-recipe/
Hi, where can I buy the Phyllo dough? Thanks.
Phyllo (or Fillo) is available in the freezer section at your grocer’s next to puff pastry and pie crust usually.
This is the first time I have ever used phyllo before. I bought it by mistake. I wasn’t sure how to use, I found this recipe and have to say it is sooo delicious. Can’t wait to try other recipes using phyllo dough. Thank goodness for Google.
Thank goodness for Google indeed! 🙂 So glad to have you here, Lisa. Can’t wait for you to try more recipes.
Great dish. Very easy. Thank you very much
Wonderful, Robert! So glad you enjoyed it!
I made this recently and we really enjoyed it, my first time working with phyllo dough. I froze what we did not eat so will have tonight with a side salad. I have made meat pies before but have to say this was by far the best one I have made. Thank you for this wonderful recipe.
Donna, thank you so much for sharing! So appreciate hearing this feedback!
I’ve made this several times. My love absolutely adores it too. Requests for this dish are in good demand. Love that you enjoyed this growing up. What a comforting family meal. Thank you for sharing!
Thank you, Suzi! I am so glad to hear this! XOXO
This was excellent and very easy
Awesome, Lisa! So glad to hear it!
Added my own fresh picked spring greens and feta and taking over Mom’s for Mothers Day. Just came out and looks amazing absolutely perfect. Nice page layout and I liked the extra do/do not notes as this was my first try of anything with phyllo dough. Inspired me to poke around the rest of the site. Happy Mother’s Day to all u moms!
Thank you so much for sharing, Paul! I love to hear that your first try of phyllo dough worked out well!
Wow. This was absolutely scrumptious. Made no changes to the recipe, was wick, easy and delicious. I’ve made your Pastitsio, Greek orange/honey cake, Simple Mediterranean Pasta…every recipe has been outstanding. Your site has been a great find. Thank you.
Geez. Spellcheck. Quick, not wick. wth
🙂
Yay! So glad to hear it!