Greek · Dinner
Meat Pie
Greek meat pie built on ground beef braised with onion, garlic, tomato, cinnamon and oregano, layered between buttered sheets of phyllo pastry and baked until the crust shatters into golden shards. Kefalotyri cheese and egg bind the filling, giving a savoury, slightly spiced interior.
$5
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
712Calories
40.8gProtein
48.6gFat
29.4gCarbs
6.8gSugar
3.1gFiber
980mgSodium
328mgChol
20.9gSat Fat
760mgPotassium
330mgCalcium
4.9mgIron
2.8mcgVitamin B12
8mgVitamin C
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Chop onion and garlic finely; grate kefalotyri; beat egg; let phyllo soften at room temperature 10 minutes.
2
Sauté
Heat olive oil in a skillet over medium heat and cook onion for 4 minutes until soft and translucent.
3
Brown
Add ground beef and garlic; cook over medium-high heat for 6 minutes, breaking it up, until no pink remains.
4
Simmer
Stir in crushed tomato, cinnamon, oregano, salt and pepper; simmer over medium-low heat for 12 minutes until thickened.
5
Cool and assemble
Transfer filling to a bowl to cool 10 minutes; mix in kefalotyri and egg, then brush phyllo sheets with melted butter, layer in baking dish, spoon filling in centre, fold over top.
6
Bake
Bake in a preheated 375°F (190°C) oven for 25 minutes until phyllo is deep golden and crisp to the touch.
7
Plate
Let pie stand 5 minutes to set; scatter chopped parsley over top and serve whole on a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup60g, a quarter of a 14.5 oz can canned crushed tomato
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp dried oregano
- 2 tbsp30ml olive oil
- 2.8 oz80g kefalotyri cheese
- 22 small eggs
- 66 sheets phyllo pastry (about 1.6 oz/45g)
- 3 tbsp42g butter
- 2 tbsp2 tbsp fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
