Meat Pie Recipe
Baked phyllo stuffed with beef, tomato, onion, and spices.
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Ingredients
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Filling
Assembly & Pastry
Optional Garnish / Serving
Method
Filling
- 1
Prepare aromatics and brown beef
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Push the aromatics to the side, add the ground beef and break it up with a spatula. Cook until no pink remains and beef begins to brown, about 6–8 minutes.
- 2
Season and simmer
Stir the beef and onions together. Add tomato paste, diced tomatoes, cumin, coriander, paprika, oregano, salt, and pepper. Stir to combine, then pour in the stock. Bring to a gentle simmer and reduce heat to medium-low. Cook, stirring occasionally, until most of the liquid has evaporated and mixture is thick but moist, about 8–10 minutes.
- 3
Finish filling
Taste and adjust seasoning. Stir in the chopped parsley and the remaining 1 tablespoon olive oil. Remove skillet from heat and let the filling cool for 10–15 minutes (this makes assembling easier and prevents soggy phyllo).
Assembly & Baking
- 4
Prepare phyllo and pan
Preheat the oven to 375°F (190°C). Lightly butter or oil a 9-inch pie dish or a similar shallow baking dish and dust very lightly with flour if desired. Unwrap phyllo and cover the sheets with a slightly damp kitchen towel to prevent drying.
- 5
- 6
Add filling
Spoon the cooled beef filling into the phyllo-lined dish and spread evenly, leaving about 1/2 inch of phyllo free around the rim if possible.
- 7
- 8
Bake
Bake in the preheated oven until the phyllo is deep golden brown and crisp, about 25–30 minutes. Rotate the pan once halfway through baking for even color.
- 9