Egyptian Goulash (Phyllo Meat Pie) – Crispy Layered Savory Pie

Egyptian Goulash is a golden, crispy meat pie made with delicate layers of buttery phyllo dough, encasing a savory spiced ground beef and onion filling. The finished casserole is cut into squares and soaked with a milk-egg wash before baking, resulting in a light, flaky pastry with a rich, seasoned center. Often served warm for gatherings or family dinners.

Ingredients

• 1 package (16 ounces) phyllo dough, thawed
• 1½ pounds ground beef or lamb
• 2 medium onions, finely chopped
• 2–3 cloves garlic, minced
• 2 tablespoons olive oil or ghee
• 1 teaspoon allspice or baharat
• ½ teaspoon cinnamon
• Salt and black pepper, to taste
• Optional: 2 tablespoons tomato paste, ¼ cup pine nuts, 2 tablespoons parsley
• ½ cup melted butter (or oil/ghee mix)
• 2 cups milk
• 2 eggs

Directions

1. Preheat oven to 350°F (180°C).
2. Make the meat filling: Sauté onions and garlic in olive oil for 5–7 minutes until soft. Add ground meat, salt, pepper, spices (allspice/baharat, cinnamon), and tomato paste if using. Cook until browned and dry. Stir in pine nuts or parsley if desired; let cool slightly.
3. Generously coat a 9x13" baking pan with melted butter or oil/ghee.
4. Layer 6–8 sheets of phyllo, brushing each with melted butter. Let edges fold up—these will get extra crispy.
5. Spread meat mixture evenly over the bottom phyllo layers.
6. Top with another 6–8 phyllo sheets, brushing each layer with more butter/oil.
7. Score into squares with a sharp knife, cutting through all layers.
8. Whisk eggs with milk, salt and pepper. Pour mixture evenly over scored pie; tilt pan gently to distribute.
9. Bake 40–50 minutes until golden brown and crisp. Cool briefly, then cut and serve warm.