Egyptian Spicy Meat Pie in a Phyllo Crust

Indulge in the rich, aromatic flavors of Egypt with this Egyptian Spicy Meat Pie in a Phyllo Crust. This savory dish features a delectable filling of seasoned ground beef or lamb, infused with warm spices like cinnamon, cumin, and paprika, and brightened with fresh parsley and cilantro. Encased in delicate layers of buttery, flaky phyllo pastry, the pie boasts a perfect balance of texture and taste. Topped with a golden finish and optional sesame seeds for added crunch, this impressive yet approachable recipe is ideal for festive gatherings or a hearty family dinner. With straightforward steps and an irresistible blend of spices, this Egyptian meat pie will transport your taste buds straight to the heart of the Middle East. Serve warm and enjoy every bite of this flaky, spiced delight!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 500 grams Ground beef or lamb
• 1 large Onion, finely chopped
• 4 cloves Garlic, minced
• 0.5 teaspoons Ground cinnamon
• 1 teaspoons Ground cumin
• 1 teaspoons Ground coriander
• 0.25 teaspoons Cayenne pepper (optional)
• 1 teaspoons Paprika
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Tomato paste
• 60 milliliters Water
• 10 Phyllo dough sheets
• 100 grams Unsalted butter, melted
• 1 Egg, beaten
• 1 tablespoon Sesame seeds (optional, for garnish)

Directions

Step 1

Heat a large skillet over medium heat and add the ground beef or lamb. Cook until browned, breaking it up with a wooden spoon, about 6-7 minutes. Drain excess fat if needed.

Step 2

Add the chopped onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 3

Mix in the ground cinnamon, cumin, coriander, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.

Step 4

Stir in the tomato paste and water, mixing until evenly combined. Simmer the mixture for 8-10 minutes until slightly thickened. Remove from heat.

Step 5

Add the chopped parsley and cilantro to the filling mixture and set it aside to cool slightly.

Step 6

Preheat the oven to 190°C (375°F). Lightly grease a round 9 or 10-inch pie dish or baking dish.

Step 7

Unroll the phyllo dough and cover it with a damp cloth to prevent drying out. Lay one sheet of phyllo dough in the prepared dish, letting the edges hang over. Brush the sheet generously with melted butter.

Step 8

Repeat layering phyllo sheets, brushing each sheet with butter, until you have 5 layers. Keep the overhang intact.

Step 9

Spread the cooled meat filling evenly over the layered phyllo.

Step 10

Layer 5 more sheets of phyllo on top of the filling, brushing each with melted butter. Fold and tuck the overhanging phyllo dough around the edges to seal the pie.

Step 11

Brush the top of the pie with the beaten egg and, if desired, sprinkle with sesame seeds for garnish.

Step 12

Use a sharp knife to score the top layer of phyllo into desired serving slices (this will make slicing easier after baking).

Step 13

Bake the pie in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crisp.

Step 14

Remove the meat pie from the oven and let it rest for 5-10 minutes before slicing and serving. Enjoy warm!

Nutrition Facts

Serving size	(1219.2g)

Amount per serving	% Daily Value*
Calories	3026.5

Total Fat 202.3g	0%
Saturated Fat 93.7g	0%
Polyunsaturated Fat 0g
Cholesterol 803.3mg	0%
Sodium 4453.1mg	0%
Total Carbohydrate 183.5g	0%
Dietary Fiber 18.6g	0%
Total Sugars 11.2g
Protein 118.8g	0%

Vitamin D 40IU	0%
Calcium 375.9mg	0%
Iron 25.4mg	0%
Potassium 2504.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 15.7%

Carbs: 24.2%