Greek · Dinner
Meat Pie (Low-Calorie)
A lightened Greek meat pie built from lean ground beef simmered with tomato, onion, cinnamon and oregano, wrapped in crisp baked phyllo instead of a butter-laden crust. Feta adds tang and Greek yogurt replaces heavy egg-cream binding.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
388Calories
34.2gProtein
19.5gFat
22.1gCarbs
5.9gSugar
2.1gFiber
589mgSodium
79mgChol
7.8gSat Fat
615mgPotassium
172mgCalcium
3.1mgIron
2.3mcgVitamin B12
8mgVitamin C
low-calorie
gluten-free-adaptable
low-cholesterol
low-carb
low-calorie
Instructions
1
Prep
Preheat oven to 375°F (190°C). Finely chop onion and mince garlic, lightly oil a small baking dish.
2
Heat 0.5 tsp olive oil in a skillet over medium heat for 1 minute; add onion, cook 3–4 minutes until softened and translucent, then add ground beef and cook over medium-high heat for 5–6 minutes until no pink remains.
3
Stir in canned tomatoes, cinnamon, oregano and salt; simmer uncovered for 8–10 minutes until thickened. Remove from heat, cool 5 minutes, then stir in feta and Greek yogurt.
4
Lay one phyllo sheet in baking dish, brush thinly with plain yogurt, top with second sheet, spoon filling into center, and fold edges up to enclose.
5
Brush top lightly with remaining olive oil and bake at 375°F (190°C) for 15–18 minutes until phyllo is deeply golden and crisp. Plate onto a serving dish and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lean ground beef
- 44 sheets phyllo dough (about 1 oz/28g total)
- 11 onion
- 2/3 cup160g canned tomatoes, about half a 15 oz can
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp olive oil, divided
- 3 tbsp46g crumbled feta cheese
- 4 tbsp60g plain Greek yogurt
- 2 tbsp30g plain yogurt for brushing phyllo
- salt and black pepper to taste
