A delightful Greek-inspired pie with a savory beef and mushroom filling encased in crispy phyllo pastry.
Heat the olive oil in a saucepan over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the ground beef and mushrooms to the pan, cooking until browned and the liquid has evaporated.
Stir frequently to break up the beef and ensure even cooking.
Mix in the onion, garlic, tomato paste, oregano, and cinnamon, cooking until the onions are soft.
Cook until the mixture is fragrant and well combined.
Remove from heat and let the filling cool for 20 minutes.
Cooling the filling prevents the phyllo from becoming soggy.
Stir in the parmesan cheese, parsley, and beaten eggs into the cooled filling.
Ensure the filling is cool to avoid cooking the eggs prematurely.
Preheat the oven to 375°F (190°C).
Position the rack in the lower third of the oven for even baking.
Layer half of the phyllo sheets in a baking dish, brushing each sheet with olive oil.
Cover the unused phyllo with a damp towel to prevent drying out.
Spread the filling evenly over the phyllo layers.
Use a spatula to ensure an even layer of filling.
Layer the remaining phyllo sheets on top, brushing each with olive oil.
Tuck in the edges neatly for a clean finish.
Score the top layer of phyllo into serving portions with a sharp knife.
Avoid cutting through to the bottom layer to maintain structure.
Bake for 1 hour or until the crust is golden brown.
Check periodically to ensure even browning.
Let the pie cool slightly before serving.
Allowing the pie to rest helps the filling set for cleaner slices.
Continue in our app for the best experience
