Phyllo meat pie

tourtiere en pate phyllo

french version english version italian version (scroll down)

Giving up carbs is something very unrealistic, or rather I should say impossible. Pasta, bread, rice… I love them all. In fact my weakness are dough shells, either made with puff pastry, shortbread or phyllo. It’s really hard to pick which one is my very favorite. Lately, just to make things easier in terms of calories, I have been prioritizing the use of phyllo dough, because even though it’s store-bought (too hard for me to make it at home!) it is made with simpler ingredients, such as flour, water, oil, and occasionally egg yolk. Phyllo dough sheets with its paper-thin unleavened texture,can be used for many types of pastries : it can be layered, pressed into cup shapes, or wrapped around fillings.  That’s why I decided to give a different twist to my meat pie and instead of making regular pie dough, I used phyllo sheets. It was a great choice! The light and crunchy shell was a true delight. As for the meat, I decided to make things easier and I seasoned the ground meat like the Middle Eastern kofte, instead of cooking the meat before as we usually do for meat pies. So guys, here you are with another easy recipe that it will become your new favorite!


600 gr. of lean ground beef
2-3 finely chopped green onions
1 tbsp. of chopped fresh coriander
1 tsp. of paprika
1/2 tsp. of cilantro powder
1/2 tsp. powdered cumin
¼ tsp. of cinnamon powder
1/2 tsp. of salt
8-10 sheets of phyllo dough
Olive oil


Mix the meat with the green onion and cilantro, then add the spices, salt and mix well;
Cover with plastic paper and put in the fridge for at least 1 hour;
Preheat oven to 180 °and then oil a round pan and then cover the bottom with a sheet of phyllo pastry – without spreading it too much – in the pan and brush with olive oil. Add another sheet of dough, brush with oil and repeat these steps 2 more times;
Take the meat out of the fridge and put on top the first layers of dough, leaving about 1 cm at the edges;
Cover the meat with the remaining 6 leaves, one after the other, brushed with olive oil as before;
Gently oil the surface and bake for about twenty minutes until the surface becomes golden brown and crispy;
Let cool for 10 minutes and serve.

PS: do not forget to keep the phyllo pastry sheets well covered while making the pie since they dry out quite fast.

“Meat pie” avec pâte phyllo

tourtiere de viande


600 g. of bœuf haché maigre
2-3 oignons verts hachés finement
1 c. à soupe de coriandre fraîche ciselée1 c. à thé de paprika
1/2 c. à thé de coriandre en poudre
1/2 c. à thé de cumin en poudre
¼ c. à thé de cannelle en poudre
1/2 c. à thé de sel
8-10 feuilles de pate phyllo
Huile d’olive


Mélangez la viande avec l’oignon verte et la coriandre, puis ajoutez les épices, le sel et bien mélangez;
Couvrez avec une pellicule en plastique et mettez au frigo pendant 1 heure au moins ;
Préchauffer le four à 180°, huilez légèrement une moule ronde et puis couvrir le fond avec une feuille de pâte phyllo – sans trop l’étendre- dans le moule et la badigeonner légèrement d’huile d’olive. Ajouter une autre feuille de pâte, la badigeonner d’huile et répéter ces étapes encore 2 fois;
Sortez la viande du frigo et mettez-la dessus les premières couches de pate, en laissant environ 1 cm aux bords;
Recouvrir la viande des 6 autres feuilles, les unes après les autres badigeonnée d’huile d’olive comme précédemment;
Huiles délicatement la surface, et enfourner pendant une vingtaine de minute le temps que la surface dore et devienne bien croustillante;
Laissez tiédir 10 minutes et servez.

Ps ne pas oubliez de garder les feuilles de pâte phyllo bien recouvertes pour ne pas les faire sécher.

Meat pie con pasta phyllo

meat pie with phyllo


600 g. di carne macinata di manzo magra
2-3 cipolline verdi tritate finemente
1 cucchiaio di coriandolo tagliato finemente (in alternativa prezzemolo)
1/2 cucchiaino di coriandolo in polvere
1/2 cucchiaino cumino in polvere
¼ cucchiaino cannella in polvere
1/2 cucchiaino di sale
8-10 fogli di pasta phyllo
Olio d’oliva


Mescolate la carne con le cipolline verdi e il coriandolo e poi aggiungete le spezie et il sale e mescolate bene;
Coprire con pellicola trasparente e mettete in frigo per almeno 1 ora;
Preriscaldate il forno a 180 °, ungete leggermente una teglia rotonda e poi copritene il fondo con un foglio di pasta phyllo – senza stenderlo troppo – spennellate leggermente con olio d’oliva;
Aggiungete un altro foglio di pasta, spennellate con olio e proseguite cosi facendo altri due o tre strati;
Togliete la carne dal frigo e mettetela sopra l’ultimo strato di pasta phyllo, lasciando circa 1 cm ai bordi;
Coprite la carne con i fogli di pasta phyllo restanti, uno dopo l’altro, spennellando con olio d’oliva ogni foglio di pasta, esattamente come per la base;
Spennellate delicatamente la superficie e cuocetela per circa venti minuti o fino a quando la superficie non sarà bella dorata e croccante;
Lasciate raffreddare per 10 minuti prima di tagliare e servire.

Ps Per evitare che la pasta Phyllo si secchi,mentre state preparando la vostra pie, non dimenticate di coprirla con un canovaccio.

phyllo meat pie

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