“Phyllo meat pie is a delicious, savory Egyptian recipe and a staple at any gathering. Growing up, it was the first thing I went for at any dinner party, and now my kids and their cousins are the same. This recipe reenvisions the classic into rolls instead of squares, and comes together with less layering and time.” Recipe and photo by Doaa Elkady.
- 18 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 1/3 cup olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, chopped
- 1/3 cup pine nuts
- 1 lb ground beef
- 2 teaspoons baharat (or other Arab spice blend)
- 3 tablespoons tomato paste
- 1/2 bunch flat-leaf parsley leaves, finely chopped
- 1 stick unsalted butter, melted
- 1 1/2 tablespoons white sesame seeds
Thaw phyllo dough following thawing instructions on the package. Preheat oven to 400°F. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
Heat oil in a large non-stick frying pan over medium heat. Add onion and garlic and cook, stirring until onion has softened. Add beef and cook, breaking up with a spoon, until browned. Add salt, spice blend, tomato paste and freshly ground black pepper. Cook, stirring occasionally, for 5 minutes, then add the pine nuts. Stir in parsley and let cook for two minutes more. Set aside to cool completely.
Brush one sheet of phyllo dough with melted butter, then lay a second sheet on top. Brush with butter, then add a third sheet. Spread one sixth of beef mixture down the short side of the stack, then roll to enclose the beef and form one large log. Repeat with remaining phyllo, butter and beef mixture to make 6 logs in total. Place seam side down in a 9×9 baking dish, brush with extra butter and scatter with sesame seeds. Place in the oven and bake for 30 – 35 minutes, or until golden and crisp.
Serving size: 1 piece, Amount per serving: Calories 524, Total Fat – 32.6g, Saturated Fat – 11.8g, Cholesterol – 81mg, Sodium – 438mg, Dietary Fiber – 2g, Total Carbohydrate – 36.9g, Total Sugars – 4.6g, Protein – 21.9g, Vitamin D – 8mcg, Calcium – 36mg, Iron – 2mg, Potassium – 366mg