Savory Beef Phyllo Pie (Egyptian Goulash)

My goulash recipe is not your mom’s recipe – that is, if your mom is Egyptian. In Egypt, goulash is made with lightly spiced ground beef nestled between layers of crispy phyllo. My filling is made with diced tomatoes and green chiles – yum!  The good thing about goulash is that you can switch the filling and can make a million different recipe combinations, such as spinach and feta, or even walnuts and coconut.  Also, its helps to have a jelly roll pan, and a brush for the melted butter.

Now that I am figuring out my camera, I took some pictures along the way. 

Savory Beef Phyllo Pie (Goulash)

Prep Time: 45 minutes
Cook Time: 55 minutes

1 package of phyllo dough
1 lb lean ground beef
1 onion, diced
1 clove garlic, minced
2 tsp cumin powder
1 can diced green chiles
1 can diced tomatoes
2 tsp chopped parsley
3 tsp melted butter (I use Olivio or a butter substitute)
2 egg whites
1/4 cup of milk
Olive Oil
Lightly buttered/greased jelly roll pan

(1) In a saucepan, heat one tablespoon of olive oil. Add onion and garlic.  As the onions begin to turn translucent, add 1 tsp of the cumin powder.
(2) Add ground beef, and 1 tbsp of salt.  Cook the beef until no pink remains.
(3) Add can of green chiles, diced tomatoes, and 1 tsp of cumin powder. Once the mixture begins to simmer and no liquid remains in the saucepan, remove from heat.  Add chopped parsley and stir.
(4) In a microwave safe bowl, melt the butter (approx. 45 seconds in the microwave).
(5) Line up your ingredients on your counter – phyllo dough, bowl of melted butter, brush, jelly roll pan, and meat mixture.
(6) Place one sheet of phyllo dough on the bottom of the pan. Lightly brush the top with butter. Repeat with each sheet, until you are halfway through the phyllo sheets.
(7) Add the meat mixture.
(8) Place one sheet on top of meat mixture, and lightly brush with butter. Repeat until you have used all of the sheets.
(9) Place pan in 375 degree oven for 45 minutes.
(10) In a separate bowl, mix 2 egg whites and milk. Remove the goulash from the oven. Cut into squares.
(11)  Brush the top of the goulash with the egg/milk mixture. Tip the pan until the liquid has disappeared into the cuts.
(12) Return to oven for 10 more minutes, or until the top is lightly browned. Enjoy!