Egyptian Goulash - Savory Meat and Spinach Pie with Flaky Phyllo

This scrumptious Phyllo Meat and Spinach Pie (Egyptian Goulash) recipe is made of layers of thin filo pastries stuffed with a spicy beef & spinach filling.
It is extremely easy to make, tastes absolutely delicious, and is perfect for family gatherings.
Full recipe @ cookingorgeous...
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My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. With a career spanning 15 years in the culinary industry coupled with 30 years of home cooking, lmy CZcams channel is a wonderful collection of culinary wisdom. I take pride in offering delightful recipes that range from hearty entrees to luxurious desserts, all crafted to spark creativity in your kitchen and bring joy to the table.
This flavorsome savory pastry is crispy and flaky on the outside, and soft and slightly spiced on the inside.
They are a family favorite and we love eating them for breakfast/brunch or as a light meal along with a bowl of Coban Salatasi (Turkish Shepherd's Salad).
Ingredients:
For the Mince and Spinach Filling
▢ 400 g minced beef or lamb
▢ 1 tablespoon olive oil
▢ 2 medium onions (finely chopped)
▢ 1 clove garlic (finely chopped)
▢ ½ red chilli (or ½ teaspoon chilli flakes)
▢ 2 medium tomatoes (finely diced)
▢ 1 teaspoon salt
▢ 1 teaspoon paprika
▢ ½ teaspoon freshly ground black pepper
▢ 400 g spinach (washed thoroughly, dried and chopped)
For the Sauce
▢ 100 g yoghurt (½ cup)
▢ 100 ml vegetable or sunflower oil (½ cup)
▢ 1 cup soda water or sparkling water
▢ 2 egg whites (yolks to be used for egg wash)
▢ ½ teaspoon salt
For the Borek
▢ 500 g filo pastry (20 sheets in total)
▢ 2 egg yolks
▢ Sesame seeds or Nigella seeds
Instructions:
Preparing the Meat and Spinach Filling
Put a large frying pan or a wok on medium heat and add the ground beef.
Cook it until brown, breaking it down into small pieces with a wooden spoon.
Add olive oil and the onions to the pan, and sauté until soft and translucent. If you use ground beef with some fat, you might not need olive oil for the onions.
Add the garlic and chili, and sauté for another minute before adding the tomatoes.
Cook the tomatoes for a few minutes and then add chili, black pepper, paprika, and salt.
Add the spinach and sauté until soft, let the water evaporate if there is any.
Remove the pan from the heat and let the filling cool down for 10 minutes.
Building the Egyptian Goulash
To make the sauce, place the egg whites, yoghurt, oil, salt and soda water in a jug or bowl and whisk until combined.
Preheat the oven to 180° C (360° F).
Lay one piece of phyllo sheet on the bottom of a lightly greased baking dish size of 24cm x 33cm x 6cm (9 ½" x 13" x 2 ¼").
Drizzle on 1-1 ½ tablespoon of the sauce, and then spread it evenly using a brush.
Lay another sheet of filo on top and then drizzle some more sauce, spreading it evenly. Repeat until you used half of the phyllo sheets.
Place the meat and spinach filling on top of the last phyllo sheet and spread it evenly.
Layer the remaining phyllo sheets on top of the spinach and meat filling repeating the same process as before until the phyllo sheets are used up.
Carefully cut the phyllo pie into 12 equal squares using a sharp knife.
Whisk the egg yolks into the remaining sauce and then pour it evenly on top of the pie. Sprinkle on some sesame seeds and/or nigella seeds.
Place the pie into the preheated oven and then bake it for 35 to 40 minutes, until it is golden and crispy.
Let the Egyptian Goulash rest for 10-15 minutes before serving.

[@sueguinane9995]

I am so glad to have chanced upon this recipe. My nanna - Italian/Maltese heritage, but born and raised in Egypt - used to make a meat and spinach pie, but none of us have her recipe. This looks so similar to what she made. I can't wait to try it!

[@cookingorgeous]

I am so glad to hear that! I hope you try my recipe and you love it as much as we do 💕