Greek Meat Pie with Phyllo Pastry

Greek Meat Pie with Phyllo Pastry

Ulla Kjarval


  • Olive oil
  • 1 can of olives (pitted small are preferable)
  • 2 large onions, diced
  • 2 garlic cloves, minced
  • 1 8 oz. can of tomato sauce or 1 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 6 cloves
  • 4 cardamom pods (optional)
  • 1 cup grated parmesan cheese or kefalotiri cheese
  • 1 cup chopped minced parsley and or cilantro
  • 4 eggs, beaten
  • Fresh cracked pepper
  • Half box of phyllo pastry
  • 2 lbs La Cense Grass Fed Steakburger


Preheat oven to 375. In a large saucepan, coat bottom of pan with olive oil, add onions and garlic sauté for five minutes until tender then add ground beef. Cook, breaking up meat, stirring often until meat is browned. Add tomato paste, oregano, cloves and cardamom and sauté. Remove from heat and allow to cool for about 10 minutes. Add cheese, parsley and eggs to meat filling. Season with black pepper. In a 15 x 10 inch pan layer half the phyllo sheets, brushing each one generously with olive oil (use a pastry brush), before adding the next sheet of pastry. Pour the meat filling into the phyllo-lined pan. Layer the remaining phyllo sheets in the same way, over the filling, brushing each one with olive oil before adding the next sheet of pastry. Bake pie for one hour, until you achieve a deep golden crust. Enjoy!

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