Effortless Greek Phyllo Meat Pie (Print Version)
# Ingredients:
→ Meat Filling
01 -
Salt and fresh ground pepper, use as much as you like
02 -
1 tablespoon minced parsley leaf
03 -
1 teaspoon coriander powder
04 -
0.33 teaspoon cinnamon powder
05 -
2 teaspoons sweet paprika
06 -
0.5 teaspoon nutmeg powder
07 -
1 teaspoon allspice, ground
08 -
130 grams onion, chopped up fine
09 -
200 grams leeks, chopped fine
10 -
500 grams ground beef, or a mix with ground pork
11 -
2 tablespoons (30 ml) olive oil
→ Phyllo Pastry and Assembly
12 -
2 eggs, medium size
13 -
120 grams olive oil, melted butter, or a mix of both
14 -
80 ml water
15 -
70 grams Greek yogurt
16 -
145 grams whole milk
17 -
450 grams phyllo dough
# Instructions:
01 -
Pop it into the hot oven and let it go for about 40 to 45 minutes. You want the top all crisp and dark golden. Give it a bit to cool down before you dig in. Tastes awesome with some crunchy salad.
02 -
Now drop the leftover phyllo sheets right over the filling, drizzling the dairy-egg mix between every layer like you did before. After you finish, slice the square into 8 portions straight in the pan and pour the rest of the mix evenly on top.
03 -
Spoon the cooled down meat all over your bottom phyllo stack. Spread that goodness out so it covers the base.
04 -
Lay the whole phyllo stack out and chop it in half so it fits the pan. Take two sheets and lay them on the bottom of your greased pan. Splash on some dairy-egg mix—like 2 spoonfuls. Keep going with two more sheets and more mix, until you finish half the pile.
05 -
Throw the Greek yogurt, milk, water, oil (or whatever fat mix you picked) and eggs in a bowl. Beat them all together. Sprinkle in some salt and pepper. Hold onto the mix for putting everything together later.
06 -
Turn your oven on to 175°C, get it nice and hot. Grab your 33 x 23 cm pan and brush it with some oil so nothing sticks.
07 -
Take the meat off the heat and toss in chopped parsley. Wait till the filling’s totally cool before using.
08 -
Mix in paprika, allspice, coriander, cinnamon, and nutmeg—make sure everything gets a good stir. Then add the chopped onions and leeks, lower the heat to medium, season with salt and pepper, and cook until the veggies get soft.
09 -
Pour the oil into a non-stick pan and crank the heat. Toss in your ground meat and break it up into little bits. Let it cook until all the water’s gone and the beef gets brown in spots.
10 -
Put your phyllo in the fridge overnight, or at least 6 hours, so it softens up and won’t crack when you work with it.
# Notes:
01 -
Cover up your extra phyllo dough with a clean towel while you work so it doesn’t dry and break.