Egyptian Goulash

5 from 4 votes

This crispy phyllo pie layers a spiced beef and spinach filling between sheets of phyllo, then gets topped with an egg and yogurt mixture before baking. It's easy to prep ahead for a crowd.

Prep Time25

Cook Time35

Total Time1

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: Mediterranean, Middle Eastern, Turkish

Servings: pieces

Calories: 362kcal

Author: Ayla Clulee

Ingredients

For the Meat and Spinach Filling

1 lb ground beef or lamb (400 grams)
1 tablespoon olive oil
2 medium onions (finely chopped)
1 clove garlic (finely chopped)
½ red chili (or ½ teaspoon chili flakes)
2 medium tomatoes (finely diced)
1 teaspoon salt
1 teaspoon paprika
½ teaspoon freshly ground black pepper
18 oz spinach (washed thoroughly, dried and chopped) (500 grams)

For the Sauce

½ cup yogurt
½ cup vegetable or sunflower oil
1 cup soda water or sparkling water
2 egg whites (yolks to be used for egg wash)
½ teaspoon salt

For the Borek

17 ½ oz filo pastry (20 sheets in total) (500 grams)
2 egg yolks
Sesame seeds or Nigella seeds

US Customary - Metric

Instructions

Prepare 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.

Build the Egyptian Goulash

To make the sauce, place the egg whites, yogurt, oil, salt and soda water in a jug or bowl and whisk until combined.
Preheat the oven to 360° F (180° C).
Lay one piece of phyllo sheet on the bottom of a lightly greased baking dish, the size of 9 ½" x 13" x 2 ¼" (24cm x 33cm x 6cm).
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.

Video

Notes

Storage: keep leftovers in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Wrap portions tightly in plastic wrap before freezing.
Reheat leftovers covered with foil in a 180°C (360°F) oven or air fryer for about 10 minutes, or a few minutes longer from frozen. A microwave works too, but the pastry loses some crispness.
Make ahead: prepare the meat and spinach filling up to two days in advance, or assemble the whole pie and refrigerate it for up to a day before pouring on the egg, oil, and yogurt mixture and baking.
If using frozen phyllo pastry, thaw it overnight in the fridge or for a few hours on the counter. Never thaw it in the microwave.
Keep unused phyllo sheets covered with a damp kitchen towel so they don't dry out and tear.
Cut the pie into squares before baking, not after, or the crispy crust will be too hard to cut cleanly.
You don't need to brush every single phyllo sheet with the egg mixture. Brushing every second or third sheet is enough to keep the layers crisp.
For a more traditional Egyptian flavor, swap the chili and paprika for a teaspoon each of allspice and cinnamon.
Ground lamb, chicken, or turkey can replace the ground beef. Chicken and turkey are leaner, so add a little extra olive oil when cooking the onions.
Preheat the oven fully to 180°C (360°F) before baking; a cold oven means a longer cook time and less crispy pastry.

Nutrition