Phylo Meat Pie
Phyllo Meat Pie
Best thing I ate this weekend! Sooo easy to make and is a real crowd pleaser.Â
Totally save this recipe for Rosh Hashana it has all the Minim in it. Or make it this week for a regular dinner to test out . The leftovers are delicious also.Â
Ingredients
Recipe:
1lb chopped meat (can use lamb, beef or chicken)
1 onion, diced
1 leek, diced
1.5 cup @pardesfarms chopped spinach
1/2 small white cabbage, diced
2 Tbsp. @kosher_taste frozen garlic cubes
2-3 tsp. Salt
1 tap. Black pepper
1/2 cup (heaping) mayonnaise
Phyllo dough
1/2 cup oil mixed with 4-5 sprigs fresh thyme leaves
Sesame seeds
Instructions
In a large pan that you added oil to, sauté your meat till mostly cooked, season with salt and pepper and remove for later.
In same pan, add a little more oil and sauté your onions and leeks for a few minutes, then add your spinach, and season with salt and pepper and the garlic cubes.Â
Mix well and let sauté for about 5-6 minutes.Â
Then add your chopped cabbage and your meat back into the pan, mix well and cover pan and let cook down for another 6-8 minutes.Â
Then pour everything into a big bowl.
Mix in the mayonnaise so everything is combined. Season with more salt or pepper if needed.Â
Now make your pie.Â
Take a pie pan and brush well with the oil thyme mixture. Then layer several sheets of phyllo dough around the pan. They should hang off the edges of the pan. Brush well with the oil mixture. Then lay another phyllo sheet in the center and brush well.Â
Repeat one or 2 more times with some more Phylo sheets.Â
Then pour the meat mixture into the center on the pie. Press down.Â
Fold over the sheets that are hanging to close the pie up and cover the meat mixture.Â
Brush the top with more oil mixture
Top with sesame seeds
Bake on 400F for 25-30 minutes till golden
Remove and let rest for 10-12 minutes before cutting.Â
Eat and enjoy!Â
Freezes greatÂ