Effortless Greek Phyllo Meat Pie (Print Version)
# Ingredients:
→ Meat Filling
01 -
Give it a pinch of salt and black pepper, as much as you like
02 -
Toss in a tablespoon of chopped fresh parsley at the end
03 -
1 teaspoon of ground coriander
04 -
0.33 teaspoon cinnamon powder
05 -
2 teaspoons sweet paprika
06 -
Half a teaspoon nutmeg, ground up
07 -
A teaspoon of ground allspice
08 -
130 grams finely diced onion
09 -
200 grams leeks, cut fine
10 -
500 grams ground beef (or a pork/beef mix if you like)
11 -
2 tablespoons (about 30 ml) olive oil for the pan
→ Phyllo Pastry and Assembly
12 -
2 medium eggs
13 -
120 grams olive oil (can be a mix with veg oil or even melted butter)
14 -
80 ml water
15 -
70 grams of Greek-style yogurt
16 -
145 grams whole milk
17 -
450 grams phyllo dough
# Instructions:
01 -
Pop the pan in your oven and bake for 40 to 45 minutes. You’re looking for a crispy, deep golden top. Let it cool off a bit, slice up, and enjoy. Goes great with some crisp salad on the side.
02 -
Next, put the rest of your phyllo sheets right on top of the meat. Pour a bit of the dairy-egg mix over each new layer. When you’re done, use a sharp knife to cut the pan into 8 portions. Don’t forget to pour whatever dairy-egg mixture you’ve got left on top.
03 -
Scoop the chilled meat mix onto your layered phyllo and smooth it out evenly so every bite gets some.
04 -
Lay your sheets of phyllo flat and slice them in half so they’ll fit the pan–two piles now. Drop two sheets into the bottom, splash on about 2 tablespoons of that creamy egg mixture, then keep layering and drizzling until one pile is used up.
05 -
Crack the eggs in a bowl and add milk, yogurt, water, and oil (any type you want from the list). Toss in some salt and pepper. Whisk it together. Set aside for building the pie.
06 -
Set your oven to 175°C. Rub some oil all over a 33 x 23 cm (13 x 9 inch) pan to stop sticking.
07 -
Take the skillet off the heat when everything’s cooked. Stir in that fresh parsley, then let the filling cool off completely so it doesn’t mess up your layers later.
08 -
Sprinkle in paprika, coriander, nutmeg, allspice, and cinnamon. Mix it well. Toss in the leeks and onion, turn the heat down, season with salt and pepper, and keep cooking until veggies soften up.
09 -
Pour olive oil into a big non-stick pan, get it nice and hot, then throw in your ground meat. Break it apart and cook until the moisture’s gone and the meat gets a little brown.
10 -
Let the phyllo dough thaw in your fridge all night if you can, or at least six hours, so it’s easy to work with.
# Notes:
01 -
Keep your phyllo sheets covered with a kitchen towel while you work so they won't dry out.