Greek · Dinner
Meat Pie (High-Protein)
Greek spiced beef pie in golden phyllo pastry, filled with lean ground beef simmered with onion, garlic, tomato, cinnamon and oregano, plus a cottage cheese and egg feta layer for extra protein. Baked until crisp and golden. Served warm with a lemon wedge.
$5
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.8gProtein
35.9gFat
19.4gCarbs
4.6gSugar
5.3gFiber
1042mgSodium
420mgChol
13.6gSat Fat
780mgPotassium
295mgCalcium
4.9mgIron
3.1mcgVitamin B12
8.4mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Dice the onion, mince the garlic, and crumble the feta. Set filling ingredients within reach.
2
Sauté the onion and garlic in half the olive oil over medium heat for 3–4 minutes until translucent.
3
Add the beef over medium-high heat for 5–6 minutes, breaking it up, until no pink remains and it browns.
4
Stir in the tomato paste, cinnamon, oregano and 2 tablespoons water, simmer over medium-low heat for 5 minutes until sauce clings to meat, then cool for 10 minutes.
5
Whisk the egg with cottage cheese, feta and parsley, fold into cooled beef, lay one phyllo sheet on a work surface, brush with remaining oil, top with the second sheet, spoon filling along one edge with a 1-inch border, fold sides in and roll into a log, place seam-side down on a baking tray, and bake at 375°F for 22–25 minutes until deep golden and crisp.
6
Plate
Let rest 2–3 minutes, transfer to a plate, and serve warm with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef-ground-lean
- 1/2 cup70g onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato-paste
- 1/2 tsp1/2 tsp cinnamon-ground
- 1 tsp1 tsp oregano-dried
- 44 sheets (about 1.6 oz/45g total) phyllo pastry
- 2 tbsp2 tbsp olive oil, divided
- 3.6 oz100g cottage cheese (full-fat)
- 22 large eggs
- 2 oz56g feta cheese
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
- 22 lemon wedge, to serve
