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.
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)
1 box of phyllo (1 lb or about 14–18 sheets)
Oil (sunflower, canola, or vegetable, preferably spray)
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.
Best served with a cold glass of buttermilk and tomato salad. Enjoy!