Savory Phyllo Meat Pie (Egyptian Meat Pie)

By The Mediterranean Dish · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C).
2. Thaw the phyllo and keep the sheets between two lightly damp towels while you work.
3. Heat 1 tablespoon of olive oil in a large nonstick pan over medium-high heat. Briefly saute the chopped onions, then add the lean ground beef and cook until fully browned, stirring often. Take the pan off the heat briefly to drain any fat, return it to the stove, add the baharat and garlic powder, season with salt and pepper, stir well, then remove from the heat.
4. Lightly grease a 9 1/2 x 13 x 2 1/4 inch baking pan. Lay three to four phyllo sheets in the bottom, folding any excess in. Brush the top sheet generously with the olive oil (or the oil and butter mixture). Repeat with three to four sheets at a time until half the phyllo is used.
5. Spread the meat filling evenly over the last phyllo sheet.
6. Layer the remaining phyllo on top of the meat in batches of three or four sheets, folding in excess and brushing each top sheet with the oil, until all the phyllo is used.
7. Brush the top sheet with the oil (or oil and butter mixture) and cut the pie into 12 squares with a sharp knife.
8. Whisk the egg into the 1 cup of milk, season with salt and pepper, and pour evenly over the pie.
9. Bake on the middle rack for about 30 to 45 minutes, until cooked through, crispy and golden brown, watching so it does not burn.

Summarized from The Mediterranean Dish's video. Watch it for the details.