Meat Pie With Phyllo Dough Food

PHYLLO MEAT PIE (EGYPTIAN GOULASH)

Steps:

• Preheat the oven to 350 degrees F.
• Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
• Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.
• Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet generously with olive oil (or oil and butter mixture). Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.
• Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.
• Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and brush with the olive oil) until all phyllo is used up.
• Brush the top sheet with olive oil (or oil and butter mixture). With a sharp knife, cut the phyllo pie into 12 squares.
• Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.
• Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 30 to 45, or until cooked through. The phyllo should be crispy and it should turn a nice golden brown. Be watchful so that pie does not over bake or burn.
• Serve warm with a side salad! Enjoy!

MEAT PIE WITH PHYLLO DOUGH

Steps:

• In a pan, heat the garlic with half of the olive oil.
• Add in the ground meat and small onion.
• When the meat is almost cooked through add in the tomato paste.
• Add in the salt, pepper, cinnamon and all spice to your taste.
• When cooked completely through, remove from heat and set aside in a bowl.
• Preheat the oven to 375F degrees.
• In a large lasagna size glass pan, spray the bottom of the pan with Pam.
• Add one sheet of the Phyllo dough.
• Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other.
• You can let it go over the sides if the pan is too small for the sheet.
• Once you have the 5 sheets, add the meat to the sheets and spread evenly.
• Add the feta cheese evenly on top of the meat mixture.
• Make sure it is crumbled small.
• You do not want large chunks in one spot.
• Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer.
• On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly.
• You do not have to do this, I just like the extra taste.
• I also folded over the overlay to make it seal somewhat.
• Cook for about 15-17 minutes or until it is lightly golden on the top.

KREATOPITA (MEAT PIE WITH PHYLLO CRUST) RECIPE

Steps:

• Gather the ingredients.
• Sauté the onion and garlic in hot olive oil.
• When the onion softens, add the meat and brown well.
• Dissolve the tomato paste in the wine and stir in, along with salt, pepper, herbs, and water.
• Cover, reduce heat, and simmer for 1 1/2 to 2 hours until the meat is very tender and there's some liquid in the pan. (Cooking time and the amount of water needed will depend on the meat. If more water is needed during cooking, add boiling water.)
• Stir in rice and turn off heat. Prepare the phyllo.
• Preheat oven to 340F (170C). Oil a 16 1/2 x 12 inch pan (or equivalent).
• Place the bottom sheet of phyllo on the bottom and spread filling evenly.
• Place the smallest sheet of phyllo on top of the filling, brush with olive oil, and place the final sheet of phyllo on top, and brush with oil.
• Tuck or crimp edges of the dough, and bake at 340F (170C) for 1 hour.
• The kreatopita is done when the corners of the crust don't stick to the pan.
• Remove the pan from the oven and cover with a clean towel for 1 hour before serving.
• Cut into 4-inch pieces and enjoy!

KREATOPITA (GREEK MEAT PIE USING PHYLLO PASTRY)

Steps:

• In a large saucepan, coat bottom of pan with olive oil and add ground beef (and mushrooms, if using). Cook, breaking up meat with back of spoon, and stirring often until meat and mushrooms are browned and liquid emitted has evaporated (make sure all the liquid has evaporated - you don't want a soggy pita!).
• Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too.
• Remove from heat and allow to cool for about 20 minutes, stirring a couple of times to bring hot filling up (to cool faster).
• Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste.
• In a 15 x 10 inch pan (or large pan), layer half the phyllo sheets, brushing each one generously with olive oil (use a pastry brush), before adding the next sheet of pastry.
• Pour the meat filling into the phyllo-lined pan.
• Layer the remaining phyllo sheets in the same way, over the filling, brushing each one generously with olive oil before adding the next sheet of pastry. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, tuck in any overhang you have neatly into the pie and score pie, lengthwise, into 4, using the tip of a small, sharp knife and making sure you don't cut all the way through the bottom of the pastry (just the top crust and slightly into the filling).
• Position baking rack in bottom third of oven and preheat to 190°C (375°F).
• Bring your pan next to the sink and run the cold water tap. Wet the tips of your fingers and shake the water onto the pastry. Do this a few times to ensure droplets of water fall all over the pastry (this ensures a crisp crust upon baking).
• Bake pie for approximately one hour, until you achieve a deep golden crust. If you have a flat-bottomed oven (no element), do put your pan on the floor of the oven for the last 20 minutes or so to ensure an even crisper bottom crust.
• The pita is best slightly warm or at room temperature.
• Enjoy!

GREEK ZUCCHINI, FETA & MEAT PIE

Steps:

• Place zucchini in colander over bowl. Sprinkle zucchini with salt; let stand 30 min. to drain. Wrap zucchini in clean kitchen towel; use to squeeze remaining liquid from zucchini. Place zucchini in medium bowl.
• Heat oven to 400°F. Brown meat; drain. Add to zucchini along with the cheese, eggs, milk and bread crumbs; mix well.
• Place 1 phyllo sheet on clean work surface; brush lightly with some of the butter. Cover with second phyllo sheet; brush with butter. Place double layers of phyllo dough in 9-inch round pan sprayed with cooking spray, letting ends of dough extend over side of pan. Repeat with 6 of the remaining phyllo sheets, crisscrossing double layers of dough as necessary to completely cover bottom of pan.
• Spread zucchini mixture onto bottom of crust; cover with remaining phyllo sheets. Fold ends of phyllo dough over top of pie; brush with remaining butter.
• Bake 45 min. or until golden brown. Cool in pan 10 min. Unmold onto serving plate; cut into wedges to serve.