Delicious Greek Phyllo Meat Pie for Festive Gatherings

Ready in: 1 hour 15 minutes · Serves: 8 · Technique: Baking · Storage: Up to 3 days in the refrigerator.

Quick Answer

This Greek Phyllo Meat Pie is a delicious blend of savory meat and flaky pastry, perfect for festive gatherings.

As the crisp autumn air wafts through my New York City kitchen and the leaves begin to change, I find myself drawn to recipes that not only warm the body but also evoke a sense of nostalgia. With Thanksgiving and Christmas just around the corner, I can’t help but think of festive gatherings filled with comforting aromas and hearty dishes. One such dish that has captured my heart (and my taste buds) is the traditional Greek Phyllo Meat Pie—a delightful combination of savory meat, aromatic spices, and flaky pastry that is sure to impress at any holiday gathering.

A Cozy Holiday Treat

This recipe is not just a meal; it’s an experience that brings friends and family together around the table, sharing stories and savoring each bite.

Why You’ll Love This Recipe

• Quick to prepare, making it perfect for festive gatherings.
• Deliciously flaky crust paired with a savory filling that everyone will love.
• Versatile recipe that allows for personal twists with spices and fillings.
• Can be made ahead of time, freeing you up for holiday festivities.
• Leftovers are just as delightful, making it perfect for meal prep.

Ingredients

To create this culinary masterpiece, gather the following ingredients:

Phyllo Dough and Meat

• Phyllo dough (1 package, thawed)
• Ground lamb or beef (1 pound)

Vegetables and Seasonings

• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Olive oil (3 tablespoons)
• Fresh parsley (1/2 cup, chopped)
• Cinnamon (1 teaspoon)
• Salt and pepper (to taste)

Binding Ingredients

• Eggs (2 large)
• Feta cheese (1 block, crumbled)

For Brushing

• Butter (1/2 cup, melted)

How to Make Greek Phyllo Meat Pie (Step-by-Step)

Follow these simple steps to create this delicious dish.

Step 1: Preheat the Oven

I start by preheating my oven to 375°F (190°C). This way, by the time I’m done prepping, the oven is ready to go—perfect for that crisp, golden finish.

Step 2: Cook the Meat Mixture

In a large skillet, I heat the olive oil over medium heat, reveling in the lovely aromatic scent that fills the kitchen. I add the chopped onion and minced garlic, sautéing until they become fragrant and translucent—this usually takes about 5 minutes. Then, I add in the ground meat, which I let brown while breaking it apart with my wooden spoon, creating a beautiful mix of colors. Once the meat is fully browned, I stir in the cinnamon, salt, pepper, and parsley, cooking for another few minutes to combine the flavors.

Step 3: Mix in Cheese and Eggs

After the meat cools slightly, I transfer it to a mixing bowl, adding the crumbled feta and lightly beaten eggs. Stirring carefully, I ensure that every bit of meat is coexisting harmoniously with the cheese.

Step 4: Assemble the Pie

This is where the magic really begins. I layer a few sheets of phyllo dough in a 10-inch cast-iron skillet, brushing each layer sparingly with melted butter. I love the buttery scent that wafts up as I work. Once I’ve created a lovely base with about 5 sheets, I spread the meat filling evenly over the phyllo. Then, I cover with another 5 layers of dough, brushing each one with more butter. I opt to crumple the last layer slightly to create a rustic texture—and let me tell you, it adds a perfect crunch.

Step 5: Bake to Perfection

I pop the pie in the oven and let it bake for about 45 minutes. The sight of that golden-brown crust rising is pure bliss, and the aroma feels like a warm embrace. Once it’s done, I let it cool for a few moments before serving. The center of the pie should have a slight jiggle—a perfect sign of a moist filling.

Common Mistakes to Avoid

• Not Thawing Phyllo Dough: Ensure your phyllo is completely thawed in the fridge overnight—rushed dough can be brittle and hard to work with.
• Skipping the Butter: Don’t skimp on brushing the layers with melted butter; it gives the pie that signature flaky texture and rich flavor.
• Overcooking the Meat: Cook the meat just until browned—overcooking can lead to a dry filling that doesn’t shine in the pie.

Tips and Tricks for Success

• Be patient when layering the phyllo. It’s worth taking the time to make sure each layer is evenly coated with butter for that perfect crunch.
• Consider experimenting with spices! Adding nutmeg or different herbs can elevate the flavor profile of your pie.
• Serve with a side of Greek yogurt or tzatziki sauce for a refreshing contrast to the savory pie.

Variations

• Substitute ground lamb with ground chicken or turkey for a lighter option.
• Use different types of cheese, such as ricotta or goat cheese, in place of feta.
• Add spinach or other greens for added nutrition and flavor.
• Incorporate nuts like pine nuts or walnuts for an added crunch.

How to Serve

• Slice into wedges and serve warm as a main dish.
• Pair with a fresh salad for a light meal.
• Garnish with fresh herbs to enhance presentation.
• Serve with lemon wedges for an extra burst of flavor.

Make Ahead and Storage

• Make Ahead: Prepare the pie filling and assemble the pie a day in advance; keep it covered in the refrigerator.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: For best results, reheat slices in a skillet to restore crispness.
• Freezing: Wrap the pie tightly in plastic wrap and then aluminum foil; it will keep well for up to a month.

Recipe Notes / What I Learned

After making this Greek Phyllo Meat Pie several times, I’ve realized that the key to its success lies in the balance of flavors and textures. Creating that perfect layer of crispy phyllo paired with a flavorful and moist filling brings so much joy. The leftovers, if there are any, are just as delightful the next day—perhaps even better after the flavors have melded overnight!

Yield and Serving Size

Yield: 8 servings · Serving Size: 1 slice

Nutrition Snapshot

Estimated Nutrition Per Serving: ~350 calories · 20g protein · 24g carbs · 22g fat

Amberly Vahn

Delicious Greek Phyllo Meat Pie for Festive Gatherings

This Greek Phyllo Meat Pie is a delicious blend of savory meat and flaky pastry, perfect for festive gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Greek

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Group: Phyllo Dough and Meat

• 1 package phyllo dough, thawed
• 1 lb. ground lamb or beef

Group: Vegetables and Seasonings

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 Tbsp. olive oil
• 1/2 cup fresh parsley, chopped
• 1 tsp. cinnamon
• salt and pepper, to taste

Group: Binding Ingredients

• 2 large eggs
• 1 block feta cheese, crumbled

Group: For Brushing

• 1/2 cup butter, melted

Equipment

• Cast-iron skillet
• Large skillet
• Mixing bowl
• Brush For applying melted butter

Method

 

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic for about 5 minutes until fragrant. Add ground meat and cook until browned, stirring often.
3. Transfer the cooked meat to a mixing bowl. Once cooled slightly, mix in the crumbled feta and beaten eggs until well combined.
4. Layer about 5 sheets of phyllo in a cast-iron skillet, brushing each with melted butter. Spread the meat mixture evenly, then top with another 5 layers of phyllo, brushing each again.
5. Bake the pie for approximately 45 minutes until golden brown. Let cool slightly before serving.

Notes

Make sure to thaw phyllo dough completely. Brush each layer with butter to achieve a flaky texture.

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