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.
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 9x13-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.