Greek · Dinner
Ground Beef and Eggplant Pie
A Greek baked pie layering spiced ground beef simmered with tomato and cinnamon against roasted eggplant, bound with feta and egg custard, wrapped in crisp phyllo sheets and baked until golden. Served warm as a savory home-style main course.
$5
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
554Calories
27.8gProtein
36.2gFat
26.1gCarbs
8.2gSugar
3.8gFiber
876mgSodium
254mgChol
14.8gSat Fat
715mgPotassium
218mgCalcium
3.6mgIron
1.9mcgVitamin B12
5.1mgVitamin C
mediterranean
hidden-gems
Instructions
1
Prep
Slice eggplant into thin rounds, salt lightly, rest 10 minutes, pat dry, then brush with half the oil.
2
Roast
Place eggplant on a baking sheet at 400°F for 15 minutes until soft and lightly browned on edges.
3
Heat
Warm remaining oil in a skillet over medium heat, cook onion and garlic 3 minutes, add ground beef, brown 5 minutes.
4
Simmer
Stir in tomato paste, crushed tomato, cinnamon, and oregano; season with salt and pepper; simmer 8 minutes until thickened.
5
Assemble
Whisk egg with milk and half the feta; butter one phyllo sheet in the dish, layer with second buttered sheet, eggplant, beef mixture, then custard, scatter remaining feta, fold edges loosely.
6
Bake
Bake at 375°F for 25 minutes until phyllo is deeply golden and custard sets firm with no wobble.
7
Rest
Let stand 10 minutes so custard finishes setting and filling stabilizes before slicing.
8
Plate
Slide onto a plate and serve warm as a single portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground beef
- 7 oz200g eggplant
- 11 onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tomato paste
- 4 tbsp60ml canned crushed tomato
- 1/2 tsp1/2 tsp ground cinnamon
- 1/4 tsp1/4 tsp dried oregano
- 2 tbsp30ml olive oil, divided
- 44 sheets phyllo pastry, about 9x14 inches each
- 2 tbsp28g butter, melted
- 22 small eggs
- 2 oz56g feta cheese, crumbled
- 2 tbsp30ml whole milk
- Salt and black pepper to taste
