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Beef and Spinach Phyllo Pie Recipe

Name: Beef and Spinach Phyllo Pie
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 large Onion; 150 g Baby Spinach; 2 medium Carrots; 4 cloves Garlic; 6 cm piece of Ginger; 1 Tbsp Ground Cumin; 1 Tbsp Ground Coriander; 500 g Ground Beef; 60 g Unsalted Butter; 120 g Phyllo Pastry; 2 Tbsp Olive Oil; Salt to taste; Black Pepper to taste

Stashcook

This is a yummy pie with beef and spinach wrapped in crispy phyllo dough. It's like a little package full of tasty meat and greens. You cook the beef with spices, mix in spinach, and then wrap it all up in thin dough sheets. Bake it until it's golden and enjoy a warm slice!

Ingredients

1 large Onion

150 g Baby Spinach

2 medium Carrots

4 cloves Garlic

6 cm piece of Ginger

1 Tbsp Ground Cumin

1 Tbsp Ground Coriander

500 g Ground Beef

60 g Unsalted Butter

120 g Phyllo Pastry

2 Tbsp Olive Oil

Salt to taste

Black Pepper to taste

Method

Peel and finely chop the onion and carrots. Mince the garlic and grate the ginger.

In a large pan, heat the olive oil over medium heat. Add the onions and carrots, and cook for about 8 minutes until they soften.

Stir in the garlic, ginger, cumin, and coriander, and cook for another 2 minutes until fragrant.

Add the ground beef to the pan, breaking it apart with a spoon. Cook for about 10 minutes until browned. Season with salt and pepper.

Preheat the oven to 180°C (350°F).

Wash the baby spinach and stir it into the beef mixture until wilted, about 2 minutes. Remove from heat and let the mixture cool slightly.

Melt the butter in a small saucepan or in the microwave.

Brush a 20cm (8-inch) round baking dish with some melted butter. Lay two sheets of phyllo dough in the dish, allowing the edges to overhang. Brush with more butter.

Add half of the beef and spinach mixture over the phyllo in the dish. Place two more sheets of phyllo on top, brush with butter, and add the remaining mixture.

Cover with two more sheets of phyllo, tucking in the edges to seal the pie. Brush the top with the remaining butter.

Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.

Let the pie cool for 10 minutes before slicing. Serve warm.