MEAT & POTATO PHYLLO PIE

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6

This dish for many is a bit intimidating. But believe me when I say that this is pretty easy to make.

INGREDIENTS

FILLING:

1 onion (large, minced)

1 lb potatoes (peeled, minced)

1 lb ground beef

1/2 tbsp ground pepper

1/2 bouillon cube (or Vegeta, or salt)

PHYLLO:

1 box of phyllo (1 lb or about 14–18 sheets)

Oil (sunflower, canola, or vegetable, preferably spray)

TOPPING:

1/2 c water or milk

2 tbsp butter

1/2 tbsp salt

HOW TO MAKE MEAT & POTATO PHYLLO PIE

Step 1: Combine the onion, potatoes, ground beef, a tbsp oil, and seasonings in a large bowl. Set aside.

Step 2: Prepare the oven. Preheat it to 490 degrees F.

Step 3: Unwrap the phyllo, take a sheet, spread it on your working area, and brush or spray generously with oil.

Step 4: Spread a line of one or two handfuls of the filling on one long end of the phyllo sheet. Roll the sheet over the filling like a cigar. Spray or brush the rolled and filled sheets on top and transfer to a greased baking pan. Do the same for the rest of the ingredients.

Step 5: When done, transfer the rolls in the pan tightly next to each other.

Step 6: Place in the preheated oven. Then, adjust the heat to 450 degrees F.

Step 7: After the first 8 to 10 minutes, tent the pie with foil. Bake for about 30 minutes.

Step 8: Remove the pie from the oven. Sprinkle the pie with butter melted in water or milk.

Step 9: Use a kitchen towel to cover the pie and allow it to cool for at least 30 minutes before slicing perpendicularly.

NOTE:

Best served with a cold glass of buttermilk and tomato salad. Enjoy!