Name: Greek Phyllo Meat Pie Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 500 grams (17.6 ounces) ground beef (or half ground beef and half ground pork); 200 grams (7 ounces) leeks, finely chopped; 130 grams (4.6 ounces) onion, finely chopped; 1 teaspoon ground allspice; ½ teaspoon ground nutmeg; 2 teaspoons sweet paprika; ⅓ teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 tablespoon fresh parsley, minced; Salt and black pepper, to taste; 450 grams (1 package) phyllo pastry; 145 grams (⅔ cup) milk; 70 grams (3 tablespoons) Greek yogurt; 80 ml water; 120 grams (12 tablespoons) olive oil (or half olive oil and half vegetable oil or melted butter); 2 medium-sized eggs; Salt and black pepper, to taste

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Introduction

Greek Phyllo Meat Pie is a savory dish featuring spiced ground meat wrapped in crispy, golden phyllo pastry. This hearty pie combines aromatic spices, tender leeks, and creamy layers of phyllo for a comforting meal perfect for any occasion.

A close-up image shows three stacked rectangular pieces of savory pie on a white plate with a blue rim, placed on a white marbled surface. The pie has a shiny, golden-brown, flaky top layer of thin pastry with slight wrinkles and darker toasted spots. The second layer is a thick, slightly crumbly meat filling, dark brown with a coarse texture. Below the meat is another thin layer of light-colored pastry, crisp and flaky. At the bottom, there is another layer of golden pastry with a small area of red sauce visible in the middle piece. Fresh green parsley leaves are placed on the plate near the pie stack, adding a touch of color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
500 grams (17.6 ounce) ground beef (or half ground beef and half ground pork)
200 grams (7 ounce) leeks, finely chopped
130 grams (4.6 ounce) onion, finely chopped
1 teaspoon ground allspice
½ teaspoon ground nutmeg
2 teaspoons sweet paprika
⅓ teaspoon ground cinnamon
1 teaspoon ground coriander
1 tablespoon fresh parsley, minced
450 grams (1 package) phyllo pastry
145 grams (⅔ cup) milk
70 grams (3 tablespoons) Greek yogurt
80 ml water
120 grams (12 tablespoons) olive oil (or half olive oil and half vegetable oil or melted butter)
2 medium-sized eggs
Salt and pepper, to taste

Instructions

Step 1: Thaw the phyllo pastry in the fridge overnight, then leave it unopened at room temperature for about an hour before using.
Step 2: Prepare the meat filling by heating 2 tablespoons of olive oil in a non-stick skillet over high heat.
Step 3: Add the ground meat and break it apart into coarse crumbles with a wooden spoon. Cook until juices drain and meat starts to brown.
Step 4: Stir in the allspice, nutmeg, cinnamon, coriander, and sweet paprika.
Step 5: Add the chopped leeks and onions, reduce heat to medium, season with salt and pepper, and sauté until softened.
Step 6: Remove from heat, stir in the minced parsley, and set the filling aside to cool.
Step 7: Preheat the oven to 175°C (350°F).
Step 8: In a small bowl, whisk together milk, water, Greek yogurt, olive oil (or oil blend), eggs, and season with salt and pepper. Set aside.
Step 9: Lay the phyllo sheets flat and cut the stack in half to create two smaller stacks, one for the bottom and one for the top of the pie. Cover with a tea towel to prevent drying.
Step 10: Grease a 13 x 9-inch pan and place 2 sheets of phyllo at the bottom, drizzling with 2 tablespoons of the milk mixture. Repeat layering 2 sheets at a time, drizzling each layer until the first stack is used up.
Step 11: Spread the cooled meat filling evenly over the phyllo base.
Step 12: Repeat the layering process with the second stack of phyllo sheets on top of the filling, drizzling each layer with the milk mixture.
Step 13: Cut the assembled pie into 8 pieces and pour the remaining milk mixture evenly over the top.
Step 14: Bake for 40-45 minutes until the pie is deep golden and crispy on top.
Step 15: Allow to cool slightly, then cut and serve with a fresh side salad. Enjoy!

Tips & Variations

Use a mixture of ground beef and pork for added flavor and moisture.
Replace leeks with finely chopped spinach or kale for a greener filling.
Brush phyllo sheets with melted butter instead of oil for a richer, flakier crust.
Add crumbled feta cheese to the meat filling for a tangy variation.
Keep phyllo covered with a damp cloth at all times to prevent drying out while assembling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) for 10-15 minutes to restore crispiness. You can also freeze the pie before baking; freeze covered tightly and bake from frozen, increasing baking time by about 10 minutes.

How to Serve

Two square pieces of layered meat pie sit stacked on a white plate with a blue rim. The top layer is golden brown, crisp, and flaky with some uneven, slightly browned spots. Below the shining crust, there is a dark brown, finely minced meat filling with a moist texture. Small green parsley leaves scatter around the pie on the plate, adding fresh color. The plate rests on a rustic wooden table with coarse beige net fabric underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this pie?

Yes, you can substitute ground lamb or turkey for beef or pork depending on your preference. Lamb will give a more traditional Greek flavor, while turkey offers a leaner option.

How thin should the phyllo sheets be?

Phyllo sheets are typically very thin and delicate. Handle them gently and keep them covered while working to prevent them from drying out and breaking.