Beef goulash


16 oz. package of frozen phyllo dough, thawed in its package

1 egg, whisked in 250 ml of milk.

200 g  butter, melted and combined with 125 ml olive oil, more oil for greased.

For the meat filling

1 tablespoon of butter

150 g chopped onions

900 g  lean shredded beef,cooked

1 tsp ground allspice

1 tsp ground cinnamon

1 sumac

1/2 cup toasted pine nuts

1 tsp garlic powder

Salt and pepper

1. Preheat the oven to 180 degrees C.

2. Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.

3. Begin with preparing the meat filling. Heat 1 tbsp butter  in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the beef Add in the spices and pine nuts  and stir to fully combine. Remove from the heat.

4. Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9½ x 13 x 2¼ inch baking pan. Fold any excess dough in. Brush the top phyllo sheet very generously with the melted butter and oil mixture. Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up ½ of the phyllo sheets.

5. Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.

6. Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and butter the top sheet) until the phyllo sheets are used up.

7. Brush the top sheet very generously with the butter and olive oil mixture. With a sharp knife, cut the phyllo pie into 12 squares.

8. Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.

9. Place the phyllo meat pie on the middle rack of the 180 degrees C heated-oven for about 45 minutes to an hour, or until cooked through. It should turn a nice golden brown. Be watchful so that pie does not over bake or burn.