A staple at gatherings and a favorite with kids, this easy side dish never gets old thanks to countless variations. Egyptian goulash is not the traditional stew you may think of—it’s a flaky, buttery phyllo pie with seasoned ground beef sandwiched between crisp layers of phyllo. For anyone who loves phyllo dough recipes, this one is irresistible.
phyllo dough recipes
This is one of the most popular phyllo dough recipes across the Middle East and is commonly served as a side at many occasions. I grew up surrounded by phyllo dishes, so creating recipes with phyllo comes naturally to me. Savory phyllo appetizers and sweet phyllo desserts are top of my list. If working with phyllo feels intimidating, don’t worry — it’s easier than it looks. Below I share practical tips that make handling phyllo simple and stress-free.
My children love these phyllo squares; a couple of pieces with a green salad often make a complete meal for them. You can also add vegetables to the ground beef filling—celery, peas, corn, diced green beans, or spinach work well. Keep that secret and kids will happily enjoy the squares and ask for more.
Egyptian Goulash: Step by step
- In a nonstick pan, sauté the onions until translucent and fragrant.
- Add the ground meat, breaking it apart. Stir in the spices and tomato paste, cook until the meat is fully browned, then set aside.
- In an ovenproof dish, layer half the phyllo sheets, brushing every 2–3 sheets with a mixture of oil and melted ghee or butter.
- Spread the beef mixture evenly over the layered phyllo, covering edge to edge.
- Layer the remaining phyllo sheets on top, brushing between sheets as before and brushing the outer layer well.
- Cut the assembled pastry into squares or diamonds, depending on phyllo size. In a cup, beat an egg with one cup of milk, season with salt and pepper, then pour the mixture evenly over the phyllo by tilting the pan in all directions.
- Bake until the top is golden brown. Allow to cool slightly, then serve warm.
Tips and tricks for amazing phyllo dough recipe everytime
- If you forget to thaw phyllo overnight, simply take it from the freezer and leave it on the counter to thaw. This is how many home cooks, including my family, handle it successfully.
- Cover thawing phyllo with plastic and then a lightly damp kitchen towel—do not soak the towel. A towel placed directly on the sheets can make them damp and sticky, so plastic underneath helps keep moisture controlled.
- Sheets that tear are not a problem. Small tears won’t be noticed once the pie is baked. Aim to keep only the top sheet intact if possible.
- If edges dry out, brush them generously with your oil-and-ghee mixture before baking. I usually brush the edges more thoroughly than the center to ensure a good seal and crisp finish.
- For convenience, keep one pack of phyllo in the freezer and one thawed in the fridge. An unopened thawed package can last up to a month in the refrigerator, making phyllo dishes perfect for quick, emergency dinners.
Phyllo dough pie variations
There are many fillings you can use between phyllo sheets. One popular variation in my Egyptian community features basturma (cured beef) with Parmesan or Romano cheese. I also enjoy versions with roasted bell pepper and black olives. Use what you like—phyllo adapts to savory and sweet fillings alike.
Phyllo dough recipes on the blog
- Phyllo shrimp pizza.
- Phyllo pumpkin pie.
- Baklava.
- Baklava rolls.
- Phyllo pecan pie cups.
- Apple pie in phyllo crust.
I kept a personal story and photo from the 2015 post because it’s meaningful to me. If you prefer to skip the story, feel free to move directly to the recipe section.
Two weeks ago we took the kids to a concert organized to support children worldwide. They were excited to see one of their favorite singers, and in a touching moment a performer left the stage to sing a special song to my five-year-old fan. It was a memorable night for the family and a lovely reminder of how small acts of kindness matter.
Phyllo Meat Pie (Egyptian Goulash)
Ingredients
For the ground beef filling:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1.5 pound lean ground beef
- 1 teaspoon allspice
- ½ teaspoon ground black pepper, or to taste
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 Tablespoon tomato paste
For the phyllo:
- A packet (16 oz) phyllo dough, thawed
- ½ cup light-tasting olive oil
- ¼ cup ghee or melted butter
- 1 cup milk
- 1 large egg
- Salt and pepper to taste
Instructions
Make the ground beef mixture:
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In a large nonstick skillet over medium-high heat, warm the olive oil and sauté the chopped onion for 2–3 minutes until tender.
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Add the ground beef and break it apart. Stir in all spices and the tomato paste. Cook until browned with no pink remaining, then set aside.
Assemble the dish and bake:
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Preheat the oven to 400°F (200°C).
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Melt ghee or butter and combine with the olive oil.
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Brush or spray an oven-safe dish with oil. Place 2–3 phyllo sheets at a time, brushing each group with the oil mixture, and continue until half the package is used.
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Spread the cooked meat mixture evenly over the layered phyllo.
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Layer the remaining phyllo sheets on top, brushing between groups until the package is finished. Cut into squares or diamonds.
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Beat the egg with the milk, season with salt and pepper, then pour the mixture evenly over the phyllo by tilting the dish so it spreads.
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Bake for 20–30 minutes, or until golden brown.
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Cool slightly before serving. Serve warm.
Notes
Note 2: I often use one cup of fat (usually butter) for this recipe. For health reasons I now use light-tasting olive oil with a bit of ghee for flavor. The version here uses ¾ cup of fat, but you can experiment with less oil and a small amount of ghee if desired.
Please check the blog’s nutrition disclaimer for more information.
