Spiced Meat Pie with Phyllo Crust

5 from 1 vote

Spiced Meat Pie with Phyllo Crust

This Spiced Meat Pie with Phyllo Crust is an impressive main course. Ground meat with raisins, pistachios, and spices wrapped in crisp phyllo.

Prep Time30

Cook Time1 15

Cooling Time15

Total Time2

Course: Dinner, Entree

Cuisine: Moroccan, Universal

Keyword: Beef, dinner, lamb, meat pie, moroccan, phyllo, pie, Turkey

Servings:

Calories: 365kcal

Author: Carissa Serink

Equipment

Ingredients

2 Tablespoons olive oil plus more for brushing or spraying phyllo
1 medium onion diced
2 large carrots diced
2 teaspoons kosher salt divided
3 cloves garlic minced
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 pound ground turkey or ground beef or ground lamb
1/4 cup golden raisins
1/2 cup unsalted or lightly salted pistachios coarsely chopped
1/4 cup minced fresh cilantro
6 large eggs
1/2 cup plain Greek yogurt (use dairy-free plain yogurt to make this recipe dairy-free)
12 sheets phyllo pastry

Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the onion, carrots, and 1 1/2 teaspoons of kosher salt. Cook until softened, about 5-7 minutes. Stir in the garlic, turmeric, and cinnamon and cook until fragrant, about 1 minute. Add the ground turkey (or beef or lamb), breaking up any large pieces with your spoon. Cook until browned, stirring often, about 6-7 minutes. Remove the skillet from the heat and stir in the raisins, pistachios, and cilantro. Set aside.
In a medium bowl, whisk together the eggs, yogurt, and 1/2 teaspoon of kosher salt. Set aside.
Brush or spray a 9-inch springform pan with olive oil. On a clean surface, stack 4 sheets of the phyllo pastry and brush or spray both sides of the stack with olive oil. Place the stack of phyllo sheets into the springform pan, leaving the long sides of the sheets to hang over the edges of the pan. Repeat with another stack of 4 more sheets of phyllo, this time rotating the sheets 90° (eg. so one stack has the edges hanging over the left and right sides of the pan, while the other stack has the edges hanging over the top and bottom of the pan).
Heat oven to 375°F. Brush or spray a 9-inch springform pan with olive oil.
Spread the meat mixture into the prepared springform pan over the phyllo sheets. Use the spoon to spread the meat evenly through the pan, and gently pat it down with the back of the spoon. Pour the egg mixture over the top of the meat mixture.
Stack the remaining 4 sheets of phyllo and brush both sides with oil. Then fold or cut the stack in half, and place both halves (eg. now there are 8 smaller sheets of phyllo) on top of the meat and egg filling. Fold the overhanging edges of phyllo up and over, gently smoothing it down. Don't worry if it looks messy. Brush gently with additional olive oil.
Until the phyllo is golden brown, about 45-50 minutes. Let the pie rest for 15 minutes. Carefully remove the outer rim of the springform pan, and slide the pie onto a cutting board. Using a large knife, cut into 8 even pieces.

Nutrition