This Middle Eastern meat pie recipe layers spiced ground beef between sheets of buttery phyllo pastry, Arab-style. Known in Egypt as goulash, it bakes up crisp and golden on the outside with a juicy, warmly spiced filling inside.

The filling gets its signature flavor from allspice and cinnamon, the classic Arab spice pairing for ground meat. A milk-and-egg wash poured over the layers before baking keeps every bite rich and helps the pie slice cleanly. It serves 8, which makes it ideal for family dinners, Ramadan tables, or any gathering that needs a crowd-pleasing main dish.

layering phyllo pastry sheets with melted butter for arab meat pie

Table of Contents

Why This Meat Pie Works

Shatteringly crisp layers: brushing butter between every few phyllo sheets guarantees flakiness, not sogginess.
Authentic spice profile: allspice and cinnamon give the beef its unmistakable Arab flavor.
Clean slices: the milk-egg wash sets the layers so the pie cuts into neat squares.
Feeds a crowd: one 9×13 pan serves 8 generously, and it reheats beautifully.

Ingredients Needed

For the Spiced Beef Filling

Ground beef with some fat (80/20) keeps the filling juicy, since very lean beef turns dry in the oven. Yellow onion, garlic, allspice, and cinnamon form the Arab spice base, with salt and plenty of black pepper. Toasted pine nuts and fresh parsley are traditional additions that add crunch and freshness. (Exact quantities are in the recipe card below.)

For the Phyllo Layers

Standard phyllo dough from the freezer section is all you need. Thaw it overnight in the refrigerator, never on the counter, so the sheets stay pliable. Melted butter or ghee brushed between layers is what makes them crisp and golden. The milk-and-egg wash, whisked with salt and pepper, gets poured over the assembled pie before baking.

How to Make Middle Eastern Meat Pie

Step 1 – Cook the Spiced Beef Filling

Heat olive oil in a large skillet over medium-high heat. Soften the chopped onion until golden, then add the garlic and cook for one minute. Add the ground beef, breaking it up, and cook until browned with no pink remaining. Stir in the allspice, cinnamon, salt, and pepper and cook for 2 minutes until fragrant. Drain any excess fat, stir in the pine nuts and parsley if using, and let the filling cool for 10 minutes so it does not steam the pastry.

Step 2 – Layer the Phyllo Base

Brush a 9×13-inch baking dish with melted butter. Lay down half of the phyllo sheets, brushing melted butter over every 2 to 3 sheets. Let the edges overhang slightly; they get folded in later for a sealed crust. Keep the unused phyllo covered with a damp towel at all times.

Step 3 – Add the Filling and Top Layers

Spread the cooled beef filling evenly over the phyllo base. Layer the remaining phyllo sheets on top, brushing butter every 2 to 3 sheets as before. Fold the overhanging edges inward, brush the top generously with butter, and cut the pie into squares or diamonds with a sharp knife before baking.

Step 4 – Add the Wash and Bake

Whisk the milk, egg, salt, and pepper together and pour it evenly over the cut pie, letting it seep into the cuts. Bake at 375°F (190°C) for 40 to 45 minutes, until deeply golden and crisp. Rest for 10 minutes before serving so the layers set and slices hold together.

What Is Arab Meat Pie Called?

It depends on the shape. The layered phyllo pie in this recipe is called goulash in Egypt (pronounced goh-LASH, unrelated to the Hungarian stew). Small open-faced pies topped with spiced meat are called sfeeha across the Levant. Triangular folded pies are fatayer. All three share the same spiced-meat DNA, but this recipe is the pan-sized, sliceable goulash style, which best matches what English speakers picture as a “meat pie.”

Why Allspice and Cinnamon Define the Arab Flavor

Western palates often meet cinnamon only in desserts, but in Arab cooking it is a savory staple. Combined with allspice, it gives ground meat a warm, slightly sweet depth that salt and pepper alone cannot reach. This pairing appears in kofta, kibbeh, and stuffed vegetables across the region. Once you taste it in this pie, you will recognize it in every Arab meat dish afterward.

Recipe Tips

Thaw phyllo correctly: move it from freezer to fridge the night before. Quick-thawing on the counter makes the sheets gummy and tear-prone.
Keep it covered: phyllo dries out in under two minutes in open air. Cover the stack with a damp (not wet) kitchen towel whenever you are not actively laying a sheet.
Cool the filling: hot filling releases steam that turns the bottom layers soggy. Ten minutes of cooling is enough.
Cut before baking: scoring the top layers before the oven lets the wash seep in and gives clean portion lines.
Taste the filling: the filling will not get saltier in the oven, so taste and adjust before it goes into the pie.

Variations

Make It With Lamb

Ground lamb: swap the beef for ground lamb for a richer, more traditional flavor. Drain the fat well, since lamb renders more.

Make It Cheesy

Cheese layer: scatter 1 cup of shredded mozzarella or akkawi over the meat filling before adding the top phyllo layers.

Make Individual Pies

Ramekin pies: line greased ramekins or a muffin tin with phyllo squares, fill, fold over the tops, and bake for 20 to 25 minutes.

Make It Sfeeha-Style

Open-faced version: top small rounds of flatbread dough with the same spiced meat mixture and bake, similar to the Levantine sfeeha.

Troubleshooting

Why is the bottom of my pie soggy?

Two likely causes: the filling went in hot, or the oven temperature was too low. Always cool the filling first, and bake on the lower-middle rack so the bottom crisps. A metal pan browns the base better than glass.

Why does my phyllo keep tearing?

It is either under-thawed or dried out. Make sure it thawed overnight in the fridge, and keep the stack under a damp towel while you work. Small tears do not matter. Patch them with another piece and keep layering, since no single sheet is visible in the finished pie.

Why does my filling taste bland?

Under-seasoning is the usual cause. The filling should taste slightly over-salted on its own, because the plain phyllo dilutes the seasoning. Also check that your allspice and cinnamon are fresh. Ground spices lose strength after about a year.

Storage & Make-Ahead

Refrigerator

Store baked leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 to 15 minutes to re-crisp the phyllo. Avoid the microwave, which turns the layers chewy.

Freezer

Freeze the baked, cooled pie tightly wrapped for up to 2 months, or freeze it assembled but unbaked (without the wash) and add the wash just before baking from thawed. Thaw overnight in the refrigerator before reheating or baking.

Make-Ahead

The pie can be fully assembled, covered, and refrigerated up to 24 hours before baking. Pour the milk-egg wash over just before it goes into the oven for the crispest result.

spiced ground beef filling with allspice and cinnamon cooking in a skillet

FAQs

What is Arab meat pie called?

The layered phyllo version in this recipe is called goulash in Egypt. Open-faced round pies are called sfeeha, and small triangular folded pies are called fatayer. All three are Arab meat pies in different shapes.

Can I use puff pastry instead of phyllo?

You can, but the result is a different pie. Puff pastry gives a rich, flaky, buttery crust more like a Western pot pie, while phyllo gives the shattering crisp layers of traditional goulash. If using puff pastry, line the dish with one sheet, add the filling, top with a second sheet, seal the edges, and bake until puffed and golden.

What kind of meat works best for Middle Eastern meat pie?

Ground beef (80/20) is the most common and reliable choice. Ground lamb is more traditional in some regions and adds richness. A 50/50 mix of beef and lamb gives the best of both. Avoid very lean meat, which dries out during baking.

Can I assemble the meat pie ahead of time?

Yes. Assemble the full pie, cover it tightly, and refrigerate for up to 24 hours before baking. Wait to pour the milk-egg wash over until just before baking so the layers stay crisp.

How do I keep phyllo pastry from drying out?

Thaw it overnight in the refrigerator, work quickly, and keep the unused stack covered with a damp kitchen towel at all times. Brush each layer with melted butter promptly. If a sheet cracks, patch it with another piece and continue. Imperfect layers disappear in the finished pie.

Middle Eastern Meat Pie (Arab-Style)

Flaky phyllo pastry layered with spiced ground beef, allspice, and cinnamon, baked golden Arab-style. A savory, sliceable meat pie that feeds a crowd.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 50

Resting 10

Total Time 1 15

Course Main Course

Cuisine Middle Eastern

Servings 8

Calories 610 kcal

Ingredients

For the spiced beef filling

1 1/2 lb ground beef 80/20
2 tbsp olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
2 tsp ground allspice or seven spice
1 tsp ground cinnamon
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup pine nuts, toasted optional
2 tbsp fresh parsley, chopped optional

For the phyllo layers

1 lb phyllo dough , thawed overnight in the refrigerator about 20 sheets
3/4 cup unsalted butter, melted or ghee

For the milk-egg wash

1 cup whole milk
1 large egg
1/2 tsp salt
1/4 tsp black pepper

Instructions

Cook the filling: Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook 5 to 7 minutes until golden. Add the garlic and cook 1 minute. Add the beef, breaking it up, and cook until browned with no pink left, about 8 minutes.
Season: Stir in the allspice, cinnamon, salt, and pepper. Cook 2 minutes until fragrant. Drain excess fat. Stir in pine nuts and parsley if using. Cool 10 minutes.
Heat the oven: Preheat to 375°F (190°C). Brush a 9×13-inch baking dish with melted butter.
Layer the base: Lay half the phyllo sheets in the dish, brushing melted butter over every 2 to 3 sheets. Let edges overhang slightly. Keep unused phyllo under a damp towel.
Fill and top: Spread the cooled beef evenly over the base. Layer the remaining phyllo on top, buttering every 2 to 3 sheets. Fold in the overhanging edges. Brush the top generously with butter and cut into squares with a sharp knife.
Wash and bake: Whisk the milk, egg, salt, and pepper. Pour evenly over the pie, letting it seep into the cuts. Bake 40 to 45 minutes until deeply golden and crisp.
Rest and serve: Cool 10 minutes so the layers set, then cut along the scored lines and serve warm.

Notes

Thaw phyllo overnight in the fridge. Never thaw on the counter.

The filling should taste well-seasoned on its own; plain phyllo dilutes seasoning.

Assemble up to 24 hours ahead; add the wash just before baking.

Leftovers reheat best in a 350°F (175°C) oven, not the microwave.

Keyword arab meat pie, egyptian goulash, phyllo meat pie