Lebanese-Spiced Phyllo Meat Pie

Anyone else love a great meat pie? And by meat pie I could mean so very many things. Lots of options to think about and so many flavor profiles to consider. I wanted to create something that had very simple, yet flavorful ingredients and a dough you didn’t have to make yourself. With a fantastic spice that we use in Kafta Kabobs, I’ve got a crazy delicious Lebanese-Spiced Phyllo Meat Pie to share with you today. 


In the realm of culinary delights, few creations captivate the senses quite like phyllo dough. With its delicate layers and irresistible crispness, this versatile pastry has been enchanting palates for centuries. Join me on a journey as we unravel the rich history, master the art, and savor the flavors of phyllo dough.

The Origins of Phyllo Dough:
Dating back to ancient times, phyllo dough has its roots in the kitchens of the Byzantine Empire. Originally known as “φύλλο,” meaning “leaf” or “sheet” in Greek, this paper-thin pastry was crafted by skilled bakers who would stretch and roll the dough until it was as thin as a leaf. This technique was later perfected by the Ottoman Turks, who introduced it to various regions of their empire, including Greece and the Middle East.

The Phyllo Pie: A Culinary Masterpiece:
Now that you’ve mastered the art of phyllo dough, it’s time to put your skills to the test with a classic phyllo pie. Follow these steps to create a mouthwatering masterpiece:

Prepare the Filling:

Whether you opt for a savory meat filling, a cheesy spinach mixture, or a sweet fruit compote, the filling is the heart and soul of your phyllo pie. Cook your ingredients to perfection, seasoning them with herbs and spices for an extra burst of flavor.

Layer the Phyllo:

Begin by laying a few sheets of phyllo dough in a greased baking dish, brushing each one with melted butter or oil. Spoon your filling over the top, then continue layering phyllo sheets and filling until your pie is complete.

Bake to Perfection:

Pop your phyllo pie in the oven and bake it until the crust is golden brown and crispy. Once it’s done, let it cool slightly before slicing and serving.


Phyllo dough is more than just a pastry – it’s a testament to the artistry and ingenuity of bakers throughout history. With a bit of practice and a touch of creativity, you too can master the delicate layers and create culinary masterpieces that will delight and impress. So roll up your sleeves, preheat your oven, and let the magic of phyllo dough transport you to a world of flavor and tradition.

Lebanese-Spiced Phyllo Meat Pie

Rose Gebran
Anyone else love a great meat pie? And by meat pie I could mean so very many things. Lots of options to think about and so many flavor profiles to consider. I wanted to create something that had very simple, yet flavorful ingredients and a dough you didn't have to make yourself. With a fantastic spice that we use in Kafta Kabobs, I've got a crazy delicious Lebanese-Spiced Phyllo Meat Pie to share with you today. 
Prep Time 30 minutes
Cook Time 1 hour
Course Appetizer
Cuisine Lebanese
Servings 12

Equipment

  • baking sheet pan 21”L x 15”W x 1”H
  • pastry brush

Ingredients
  

  • 16 ounce package of frozen phyllo dough thawed in its package overnight
  • 1 egg, Whisked in 1 cup of milk
  • 1 cup 1/2 cup extra virgin olive oil combined with 1/2 cup melted butter
  • 3 Tablespoons Sesame Seeds

For the meat filling

  • 1/2 cup toasted pine nuts
  • 3 Tablespoons melted butter
  • 6 Tablespoons extra-virgin olive oil
  • 1.5 pounds ground beef
  • 1 large yellow onion diced
  • 1 Tablespoon salt
  • 3/4 teaspoon ground black pepper
  • 1.5 teaspoons ground allspice
  • 3/4 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit
  • Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
  • Begin with toasting the pine nuts over medium heat by melting 3 tablespoons of butter, then carefully adding the pine nuts and toasting them to avoid burning. Set aside.
  • Next, ready the meat filling by preheating olive oil in a large skillet over medium heat. Add the ground meat and cook it, breaking it into small pieces. When the meat is no longer pink, lower the heat to medium-low and incorporate the onions, salt, and spices. Sauté until the onions are tender, then set aside to cool.
  • Assembling the phyllo pie:
  • Begin by laying three to four sheets of phyllo dough on the bottom of a lightly oiled sheet baking pan. Fold in any excess dough and generously brush the top phyllo sheet with olive oil (or oil and butter mixture). Repeat this process, layering three to four sheets of phyllo at a time, until you’ve used up half of the phyllo sheets.
  • Once you have a sturdy base, evenly spread the meat filling over the last phyllo sheet.
  • Layer the remaining sheets on top of the meat, repeating the previous process (three or four sheets at a time, folding excess phyllo, and brushing with olive oil/butter) until all phyllo is used up.
  • Brush the top sheet with olive oil (or oil and butter mixture) and use a sharp knife to cut the phyllo pie into 6 by 7 columns of squares (totaling 42 squares) Or whatever size you prefer, there’s no right or wrong!
  • Season the prepared milk and egg mixture with salt and pepper, then pour it evenly over the pie.
  • Sprinkle sesame seeds evenly.
  • Place the assembled phyllo meat pie on the middle rack of a preheated 350°F oven for about 30 to 45 minutes, or until cooked through. The phyllo should be crispy and golden brown. Keep an eye on it to prevent over-baking or burning.
Keyword filo recipe, lebanese food, phyllo recipe

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