Crispy Phyllo Meat Pie with Ground Beef and Herbs
Phyllo Meat Pie
Savory meat pie wrapped in golden, flaky phyllo dough. Filled with seasoned ground beef, onions, and fresh herbs. Crispy outside, juicy inside.
Nutrition (per serving)
This Crispy Phyllo Meat Pie is pure comfort food wrapped in the most beautifully flaky pastry you can imagine. There's something magical about that first bite—the delicate, paper-thin layers of phyllo shattering between your teeth, giving way to a warm, savory filling of seasoned ground beef, caramelized onions, and aromatic herbs. It's the kind of dish that feels fancy enough for guests but simple enough for a weeknight dinner.
What I love most about this pie is how forgiving it is. The phyllo pastry practically does the work for you, crisping up golden brown in the oven while the filling stays tender and juicy inside. A brushing of melted butter between each layer ensures that signature shatter, and a handful of fresh herbs brings everything together with authentic, homemade flavor. Serve it warm with a simple salad or yogurt sauce, and you'll understand why this recipe has been loved for generations.
Ingredients
- Ground beef:1.5 lb
- Yellow onions:2 medium
- Phyllo dough sheets:12 sheets
- Butter:6 tbsp
- Garlic cloves:3 cloves
- Fresh parsley:½ cup
- Fresh dill:2 tbsp
- Salt:1 tsp
- Black pepper:½ tsp
- Cumin:½ tsp
- Cinnamon:¼ tsp
- Olive oil:2 tbsp
Instructions
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Preheat your oven to 375°F. Line a 9-inch round baking dish with parchment paper.
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Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 4-5 minutes until softened and starting to caramelize. Add minced garlic and cook for another minute until fragrant.
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Add the ground beef to the skillet, breaking it apart with a spoon. Cook for 6-8 minutes until browned. Drain any excess fat from the pan.
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Stir in fresh parsley, fresh dill, salt, black pepper, cumin, and cinnamon. Mix well and remove from heat. Let the filling cool for about 5 minutes.
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Melt the butter in a small saucepan. Gently separate the phyllo sheets and lay one sheet in your prepared baking dish. Lightly brush with melted butter. Repeat with 5-6 sheets, brushing each one lightly.
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Spread the cooled meat filling evenly over the phyllo base. Top with the remaining 6 sheets of phyllo, brushing each sheet lightly with melted butter as you layer them.
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Fold the edges of the phyllo inward if they hang over the dish. Brush the top generously with any remaining butter. Score the top gently into 6 portions with a sharp knife.
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Bake for 25-30 minutes until the phyllo is golden brown and crispy. Remove from the oven and let rest for 5 minutes before serving.
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Cut along your scored lines and serve warm with a dollop of yogurt or tzatziki sauce on the side.
Tips & Notes
- Keep phyllo dough covered with a damp towel while working—it dries out quickly and becomes brittle.
- Don't skip the brushing between layers; it's what creates that signature shatter and golden color.
- The cinnamon might seem unusual, but it adds subtle warmth and depth that's traditional in Middle Eastern meat pies.
- Make the filling a day ahead and refrigerate it—this actually improves the flavors and makes assembly easier.
- If your phyllo sheets tear slightly, don't worry. Layer an extra sheet and brush it with butter; nobody will notice once it's baked.
