Egyptian Meat Pie

///Egyptian Meat Pie

Egyptian Meat Pie

(sent by Qutta)

1 package of phyllo dough
1 lb. minced beef (or a combination of beef and lamb)
1 large onion, minced
1 bell pepper, minced
Garlic, minced, to taste
2 tablespoons melted butter or oil
Salt, freshly ground pepper, and cumin, to taste

Pre-heat oven to 350 degrees.

In a non-stick fry pan, using a teaspoon of butter or oil, sauté the onions, pepper and garlic until soft. Add the minced meat and cook until browned, then add the spices and mix. Remove from heat and drain off excess fat.

Prepare a rectangular oven dish by lightly brushing the bottom and sides of the pan with melted butter/oil.

Layer the phyllo dough in the prepared pan, brushing every second sheet with melted butter or oil. When one-half the quantity of phyllo leaves have been layered in the pan, spread your meat filling in and continue covering with phyllo sheets, making sure to brush the last layer with a little extra melted butter or oil, to ensure a nice golden color.

Cut through the “pie” with a sharp knife, into square or diamonds.

Bake uncovered until golden. May be eaten hot or cold. Serve with a green salad. Enjoy!

Note: This dish may be made vegetarian by substituting the meat filling with a spinach/feta cheese mixture.

2014-03-13T11:32:13+00:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Egyptian Meat Pie