PHYLLO MEAT PIE (EGYPTIAN GOULASH)
Today, it's a treat straight from my mother's kitchen: phyllo meat pie recipe (aka Egyptian goulash). It is the one savory pastry I can not stop eating! When working with phyllo, first, be sure to thaw it overnight in the fridge. Before putting together this phyllo recipe, be sure to let the filo dough sit at room temp for about an hour.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 8
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!
Nutrition Facts : Calories 384.9 kcal, Sugar 0.7 g, Sodium 226.2 mg, Fat 26.4 g, SaturatedFat 5.6 g, TransFat 0.4 g, Carbohydrate 21.5 g, Fiber 1.1 g, Protein 14.7 g, Cholesterol 50.5 mg, UnsaturatedFat 19.4 g, ServingSize 1 serving
OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Main Course Side Dish
Time 33m
Number Of Ingredients 5
Steps:
- Mix the vanilla, sugar, and cream cheese until smooth.
- Use a piping bag to fill the individual phyllo shells.
- Freeze for 10 minutes.
- Top with fresh berries or fruit.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
EASY SPANAKOPITA APPETIZERS
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
PHYLLO ONION AND DILL PURSES
Provided by Food Network
Yield 6 to 8 purses
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a large saute pan heat 3 tablespoons olive oil over medium heat.
- Add the onions to the pan, season with salt and pepper and saute gently over medium heat until the onions have caramelized to a rich golden brown, about 20 minutes.
- At the end of the cooking time add the fresh dill and pour the onions out onto a cookie sheet and allow to cool completely before proceeding on to the purses.
- On a clean and dry workspace lay out 1 sheet of phyllo and brush lightly with olive oil.
- Lay another sheet of phyllo on top of the first, brush with oil and repeat two more times. Using a pastry wheel, cut off the corners of the dough to achieve a sort of rounded shape.
- Spoon 2 to 3 tablespoons of the onion mixture into the center of the dough. Gather up the edge of the dough, pull towards the center to from the folds of the purse, and pinch the dough to
- seal the purse closed. Brush the outside of the purse with olive oil and repeat this purse making until the onions are all used.
- Place the finished purses on a cookie sheet and bake for 20 minutes until crisp and brown.
HAM-POTATO PHYLLO BAKE
I'm often asked to bring this savory dish to potlucks. The filo is crisp and golden brown, and the dill tastes so good with the rich filling. -Tracy Hartsuff, Lansing, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil; reduce heat. Cover and cook for 10-15 minutes or until tender; drain. In a small skillet, saute onion in 1 tablespoon butter until tender; set aside. , Melt remaining butter. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo sheets; trim to fit into dish. (Keep dough covered with plastic wrap and a damp cloth while assembling.) Place one phyllo sheet in prepared dish; brush with butter. Repeat twice. , Top with half of the sour cream, potatoes, onion, ham and cheese. Combine 6 teaspoons dill, garlic powder, salt and pepper; sprinkle half over cheese. Layer with three phyllo sheets, brushing each with butter. Top with remaining sour cream, potatoes, onion, ham, cheese and seasoning mixture. , Layer with remaining phyllo dough, brushing each sheet with butter. Combine egg and cream; brush over top. Sprinkle with remaining dill., Bake, uncovered, at 350° for 20-25 minutes or until heated through. Let stand for 5 minutes. Cut into squares.
Nutrition Facts : Calories 321 calories, Fat 18g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 636mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
ONION PHYLLO TART
I have not yet tried this, but it was posted on a message board I frequent and it sounded so good that I decided to post it here for safekeeping. Credit goes to "lo" at simpleliving.net/forums. Times and servings are estimates.
Provided by Roosie
Categories Savory Pies
Time 1h15m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF Heat oil in a large saucepan over medium heat.
- Add onions, garlic and sugar and saute 20-30 minutes, stirring occasionally, until onions are very brown and very soft (caramelized).
- Mix beaten eggs, sour cream, dill, flour, swiss and 2 Tbs of the parmesan in a large bowl.
- Add the caramelized onions to the egg mixture and mix until well combined.
- Take two sheets of phyllo dough and lay them into the bottom of a greased 8-10 inch springform pan.
- Brush with butter or spray with oil.
- Take another two sheets and lay them over the pan in the other direction.
- Spray with oil or brush with butter.
- Be sure that the bottom and sides of pan are covered with phyllo.
- When phyllo is laid in pan, pour in egg and onion mixture.
- Pull phyllo dough over mixture to cover (use additional sheets of phyllo if necessary).
- Brush top with 2 tsp butter and sprinkle with remaining (2 Tbs) parmesan cheese.
- Bake at 375 for 45 minutes or until golden brown.
- Allow to sit for 5 minutes, then release springform and let sit for 5 more minutes before slicing.
- Serve hot or at room temperature.
Nutrition Facts : Calories 487.8, Fat 24, SaturatedFat 10.4, Cholesterol 137.2, Sodium 473.6, Carbohydrate 53.7, Fiber 3, Sugar 6.9, Protein 14.3
POTATO SAMOSA PHYLLO TRIANGLES
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the filling of garam-masala-spiced potatoes and peas is quite traditional. They bake up light and crisp, ready for a dip in chutney or raita. Serve these samosas with a salad for a vegetarian main course, or make smaller ones as appetizers.
Provided by Lillian Chou
Categories Potato Appetizer Side Bake Cocktail Party Vegan Party Potluck Phyllo/Puff Pastry Dough Cumin Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
- Cook onion, spices, and 3/4 teaspoon salt in oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
- Preheat oven to 375°F with racks in upper and lower thirds.
- Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface. Gently brush with some butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling. Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.
CRUNCHY POTATOES WITH DILL & ONIONS
Roasties packed with flavour, and they're good for you too... try them with slow-roast lamb
Provided by Sarah Cook
Categories Dinner, Side dish
Time 1h
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry. Toss with the oil, onion and seasoning in a large roasting tin.
- Heat oven to 220C/200C fan/gas 7 and put in the potatoes. Roast for 30 mins, stirring halfway, until golden and crunchy. Stir in the dill and put back in the oven for 5 mins, then serve.
Nutrition Facts : Calories 244 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
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