Mediterranean Meat Pie!
Updated: Feb 19
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16 oz. package of frozen phyllo dough, thawed in its package
1 egg beaten mixed with 1 cup of milk.
1/2 stick unsalted butter melted and 1/2 cup olive oil mixed together.
1 cup chopped onions
1 1/2 lb lean ground beef
2 tsp. Allspice
1 tsp. Cumin
1/4 tsp. Ground Cloves
1/4 tsp. Cayenne pepper (optional)
2 tsp. Garlic powder
1/2 tsp. Cinnamon
Salt and pepper
Preheat the oven to 350 degrees F.
Carefully lay the thawed phyllo dough sheets between two lightly damp towelettes.
Begin with preparing the meat filling. Heat 2 tbsp. olive oil in a large nonstick pan. On medium to high heat sauté the chopped onions until transparent. Add the ground beef and cook until fully browned. Drain any excess fat and return pan to heat. Add in all the spices and stir to fully combine. Remove from the heat.
Assemble the phyllo pie by laying three to four sheets of phyllo dough on the bottom of a lightly greased 9 x13 baking pan. Fold any excess dough in. Brush the top phyllo sheet very generously with the melted butter and oil mixture.
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 the butter and olive oil mixture. With a very sharp knife carefully 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 45 minutes to an hour or until cooked through. It should be golden brown when ready to remove from oven.
Top with hot sauce, sour cream and chives! (Optional)