MEAT PIE WITH PHYLLO DOUGH
Make and share this Meat Pie with Phyllo Dough recipe from Food.com.
Provided by Bonnie Traynor
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 396.3, Fat 22.6, SaturatedFat 10.2, Cholesterol 84.9, Sodium 778.8, Carbohydrate 23.6, Fiber 1.6, Sugar 4.2, Protein 24.1
EGYPTIAN SPICY MEAT PIE IN A PHYLLO CRUST
Make and share this Egyptian Spicy Meat Pie in a Phyllo Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h40m
Yield 24 triangles
Number Of Ingredients 19
Steps:
- Prepare pan: generously butter a 13x9-inch baking pan; set aside.
- To prepare filling: heat oil in a wide saute pan over moderate heat; add in the onion; cook just until the onion is beginning to color, about 5 minutes.
- Stir in the garlic; cook for a few seconds longer, making sure the garlic doesn't burn.
- Use a wooden spoon to stir in and break up the ground beef; cook for 10 minutes, continuing to break up any large clumps.
- Stir in bell pepper and the chili along with the seasonings; simmer mixture until the meat is completely cooked through, about 5 minutes.
- Scrape the mixture into a bowl; cool to room temperature.
- Assemble the pie: place a phyllo sheet in the bottom of the prepared pan and drizzle with butter.
- Place another sheet on top of the first and drizzle with butter; repeat to make a bottom crust of 10 sheets of dough.
- Spread the meat filling evenly on the dough and top the filling with another 10 sheets of dough, drizzling butter between the layers as for the bottom crust (butter the top sheet).
- Use a sharp knife to cut through about half the layers of the top crust into 3 inch squares, then cut across the squares in the same way to make triangles; cover and refrigerate until ready to bake.
- Make the yogurt sauce: line a strainer with wet cheesecloth or a paper towel and scrape the yogurt into it.
- Place the strainer over a bowl and cover loosely with plastic wrap.
- Refrigerate the yogurt and allow it to drain overnight; after the yogurt has drained, scrape it into the bowl of a food processor fitted with the steel blade.
- Add in garlic and let processor run for 30 seconds; with the processor running, drizzle in the oil through the feed tube.
- Scrape the sauce into a bowl, whisk in salt to taste, cover it with plastic wrap and refrigerate until needed.
- When you are ready to bake the pie, set oven rack in middle of oven and preheat to 375°F.
- Bake the pie until the dough is well baked through, about 40 minutes.
- Brush the top of the pie with butter or olive oil as soon as you remove it from the oven.
- Serve the pie immediately or let cool to room temperature.
- To serve: using the markings on the top crust as your guide, cut through the filling and bottom crust with a sharp knife; use an offset spatula or pie server to lift the section from the pan; place each on a plate and spoon some of the yogurt sauce next to the pastry.
Nutrition Facts : Calories 215.1, Fat 16.1, SaturatedFat 6.5, Cholesterol 34.7, Sodium 203.2, Carbohydrate 11.2, Fiber 0.5, Sugar 2.2, Protein 6.6
EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH CRUST
Dukkah is traditionally served in the Middle East with vegetables or bread; here, Aarti turned it into a crunchy topping for her spinach pie.
Provided by Aarti Sequeira
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the dukkah: Preheat the oven to 350˚ F. Pour the hazelnuts onto a baking sheet, then slip into the oven and toast until golden brown and fragrant, about 12 minutes. Pour the nuts onto one half of a clean kitchen towel, then fold over the other half. Rub gently to remove the skins. Pour the nuts onto a cutting board, finely chop and set aside.
- Set a cast-iron skillet over medium heat. Add the coriander seeds and toast, 1 to 2 minutes. Add the cumin seeds and sesame seeds and cook, stirring often, until fragrant and slightly darker in color but not burned, 2 to 3 minutes. Stir the seeds with the hazelnuts, then coarsely grind with a mortar and pestle. Set aside.
- Make the pie: Increase the oven temperature to 400˚ F. Set a large skillet over medium heat. Add the butter and cook until melted and browned just a little. Add the shallots and garlic; cook, stirring, until softened, about 3 minutes.
- Rinse the spinach. Drain, but don't worry about getting all the water off. Add the spinach to the shallot-garlic mixture in batches, stirring, until all of the spinach is wilted, 7 to 8 minutes. Stir in the dill and nutmeg; season with salt and pepper. Drain off any excess liquid. Remove from the heat and let cool slightly.
- Add the mozzarella and cheddar to the spinach. Stir well and let cool. (You can pop it into the fridge to hurry this along!)
- Place one puff pastry sheet in the bottom of an 8-inch square baking dish or 9-inch pie plate. Spoon in the spinach filling, using the back of a spatula to level it out. Layer the other puff pastry sheet on top, and then crimp the edges, cutting off any excess. Brush the beaten egg on the puff pastry and sprinkle with the dukkah spice blend. Put the pie on a baking sheet and bake until deep golden brown, 30 to 40 minutes. Sprinkle with the sumac. Let cool 10 minutes before cutting into the pie.
EGYPTIAN MEAT PIE
Make and share this Egyptian Meat Pie recipe from Food.com.
Provided by bunkie68
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a nonstick skillet, using a teaspoon of butter or oil, sweat the onions, pepper and garlic until soft.
- Add the ground meat and cook until no longer pink, then add the spices and mix well. Remove from heat and drain off excess fat.
- Prepare a rectangular baking dish (of a size similar to that of the phyllo sheets - I used 9" x 13") by lightly brushing the bottom and sides of the dish with the melted butter or oil.
- Layer the phyllo dough in the pan, brushing each two or three sheets with melted butter or oil.
- When 1/2 of the phyllo dough has been layered in the pan, spread the meat filling in and continue covering with the remaining phyllo dough, making sure to brush the last layer with a bit of extra butter or oil to ensure a nice golden color.
- Before baking uncovered in the oven, cut through the "pie" with a sharp knife into squares or diamonds.
- Bake until golden. May be eaten either hot or cold, with a large green salad.
- This dish may be made vegetarian by substituting a spinach/feta cheese mixture for the meat filling according to the original recipe, but I've always used the meat. I've also added feta cheese in with the meat mixture, and it makes a nice addition.
Nutrition Facts : Calories 184.6, Fat 5.9, SaturatedFat 2.6, Cholesterol 7.6, Sodium 261.1, Carbohydrate 28.7, Fiber 1.5, Sugar 1.2, Protein 3.9
SESAME-LEMON CHICKEN WITH A CRISP PHYLLO CRUST
Make and share this Sesame-Lemon Chicken with a Crisp Phyllo Crust recipe from Food.com.
Provided by BonnieZ
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the marinadeRinse the chicken breasts, pat them dry, and make a few slashes in each.
- Combine the marinade ingredients in a nonreactive bowl and add the chicken.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- To coat and cook the chickenHeat the oven to 450°F and butter a baking sheet.
- Butter a sheet of phyllo, top with another sheet, butter that and repeat with the other two sheets.
- Cut the phyllo stack into 6 equal strips.
- Remove a breast from the marinade and let some of the marinade drip off.
- Lay the breast at one end of a strip of phyllo and roll it up, leaving the ends exposed.
- Dip both ends of the chicken into the sesame seeds to coat.
- Put the breast, phyllo seam down, on the buttered baking sheet; repeat with other breasts.
- Brush the tops of the phyllo with butter and roast until crisp, browned, and cooked through, 25 to 30 minutes.
More about "egyptian spicy meat pie in a phyllo crust recipes"
PHYLLO MEAT PIE (EGYPTIAN GOULASH) - AMIRA'S PANTRY
From amiraspantry.com
4.8/5 (64)Total Time 40 minsCategory AppetizerCalories 131 per serving
- In a large non-stick skillet over medium-high heat, add the olive oil then sauté onion for 2-3 minutes until tender.
EGYPTIAN GOULASH (PHYLLO MEAT PIE) - HUNGRY PAPRIKAS
From hungrypaprikas.com
5/5 (23)Servings 6Cuisine Middle EasternCategory Mains
- Thaw your phyllo pastry ahead of time either overnight in the fridge or for a few hours on your counter. Ensure you have at least 20 sheets of phyllo dough
- Make the meat filling by cooking the diced onion first with a bit of olive oil until softened, which takes about 5-7 minutes
- Add the meat and brown it until the liquid dissolves, about 10 minutes. Add all the spices and mix well, then set aside
PHYLLO MEAT PIE (EGYPTIAN GOULASH) - AHEAD OF THYME
From aheadofthyme.com
5/5 (5)Total Time 1 hrCategory BeefCalories 315 per serving
- In a small mixing bowl, whisk together melted butter and olive oil and light grease a 9x13-inch baking pan using a silicone brush.
- Transfer the baking pan into the preheated oven and bake for 35-40 minutes until the crust is crispy and golden brown on top.
EGYPTIAN GOULASH - EVERY LITTLE CRUMB PHYLLO MEAT PIE
From everylittlecrumb.com
PHYLLO PIE CRUST RECIPE ON FOOD52
From food52.com
SPICED MEAT PHYLLO PIE (TOURTIèRE) RECIPE | COOKIN' …
From cookincanuck.com
EGYPTIAN GOULASH (PHYLLO MEAT PIE) - HEALTHY LIFE TRAINER
From healthylifetrainer.com
EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH CRUST RECIPE | AARTI …
From foodnetwork.cel29.sni.foodnetwork.com
MOM'S EGYPTIAN MEAT PIE WITH FLAKY PHYLLO! (CAN'T STOP EATING IT!)
From youtube.com
EGYPTIAN SPICY MEAT PIE IN A PHYLLO CRUST – RECIPEFUEL | RECIPES, …
From recipefuel.com
MEAT PIE WITH PHYLLO DOUGH RECIPE - FOODGURUUSA.COM
From foodguruusa.com
10 BEST MEAT PIE PHYLLO DOUGH RECIPES | YUMMLY
From yummly.com
SPICED MEAT PIE WITH PHYLLO CRUST - DOMESTIC DREAMBOAT
From domesticdreamboat.com
PHYLLO SPINACH PIE (EGYPTIAN GOULASH) - FOOD DOLLS
From fooddolls.com
NO PIE CRUST SPINACH PIE RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
SPINACH PIE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
RUFFLED MILK PIE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
PHYLLO DOUGH MEAT ROLLS | THE MEDITERRANEAN DISH
From themediterraneandish.com
EGYPTIAN RICE COOKED IN A CLAY BRAM RECIPE | COOKING CHANNEL
From cookingchanneltv.cel29.sni.foodnetwork.com
KREATOPITA (MEAT PIE WITH PHYLLO CRUST) RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE COOKIE CRUST BANANA CREAM PIE RECIPE | COOKING CHANNEL
From cookingchanneltv.cel30.sni.foodnetwork.com
PHYLLO MEAT AND SPINACH PIE (EGYPTIAN GOULASH) - COOKING GORGEOUS
From cookingorgeous.com
#time-to-make #course #preparation #appetizers #4-hours-or-less
You'll also love