75 min
Ground-Beef Phyllo Pie
Recipe GLPR26302184d719ef
A savory-sweet ground beef filling infused with warm spices, layered between crispy phyllo sheets, and topped with a custard mixture. This elegant main course combines Middle Eastern and Mediterranean flavors with a golden, flaky crust finished with a touch of confectioners' sugar.
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Ingredients
5 tbsp. olive oil
1 onion, finely diced
1 lb. ground beef
⅛ tsp. cayenne pepper
½ tsp. ground cinnamon
3 tbsp. fresh lemon juice
Coarse salt to taste
Ground pepper to taste
3 tbsp. sliced almonds
3 tbsp. fresh parsley, chopped
5 large eggs
3 tbsp. milk
8 phyllo sheets
1 tbsp. confectioners' sugar for garnish
Directions
Preheat your oven to 375°F. Heat 2 tbsp. of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and beginning to brown.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes, stirring frequently, until the beef is browned and no longer pink. Drain any excess fat if needed.
Stir in the cayenne pepper and ground cinnamon, cooking for 30 seconds until fragrant. Remove from heat and add the fresh lemon juice, sliced almonds, and chopped parsley. Season with coarse salt and ground pepper to taste. Let the filling cool slightly.
In a small bowl, whisk together the 5 eggs and milk until well combined. Season lightly with salt and pepper.
Brush a 9-inch pie dish or baking pan with some of the remaining olive oil. Layer 4 phyllo sheets in the pan, brushing each sheet lightly with olive oil before adding the next one. Trim any excess phyllo hanging over the edges.
Spread the cooled beef filling evenly over the phyllo base. Pour the egg mixture over the beef filling.
Layer the remaining 4 phyllo sheets on top, again brushing each sheet lightly with olive oil. Fold the overhanging phyllo edges toward the center to create a finished edge.
Bake for 25-30 minutes, or until the phyllo is golden brown and the egg filling is set (internal temperature should reach 160°F). Remove from the oven and let rest for 5 minutes.
Dust the top of the pie lightly with confectioners' sugar before serving. Cut into 6 wedges and serve warm.
