Minced meat pie


Prep. Time 30′      Cooking Time 1h       Serves 12


  • 2 phyllo pastry sheets
  • 4 tomatoes, sliced
  • 250g grated cheddar cheese
  • 2 nests vermicelli noodles, broken
  • 2 eggs
  • 100g yogurt
  • 2 tbsp sesame seeds

For the minced meat:

  • 1 kg beef, coarsely ground
  • 4 tbsp olive oil
  • 1 clove garlic
  • 1 onion, finely chopped
  • 2 large carrots, coarsely grated
  • 1 finely chopped leek
  • 1 tbsp tomato paste
  • 1/2 cup dry white wine (or cognac)
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 tbsp finely chopped parsley
  • Salt
  • Freshly ground pepper


For the filling:

  • Heat some olive oil and brown the minced meat until it changes color.
  • Add the onion, garlic, carrots, and leek and cook until the onion becomes transparent, for 5-6 minutes.
  • Add tomato paste and scrape the bottom of the pot to cook the paste.
  • Deglaze with wine and mix well.
  • Add the bay leaf, cinnamon stick, and 1/2 cup of water.
  • Season with salt and pepper and simmer for a few minutes until the meat absorbs the liquids.
  • Remove the bay leaf and cinnamon stick.
  • Sprinkle with chopped parsley.
  • Let it cool slightly.

For the phyllo sheets:

  • Lay one sheet of phyllo pastry on a greased baking dish.
  • Spread the vermicelli nests on top.
  • Pour the filling in a layer and cover with grated cheese.
  • Arrange a layer of tomato slices on top.
  • Beat the eggs with the yogurt, season with salt and pepper, and pour over.
  • Cover with the other phyllo sheet.
  • Seal the edges by pinching them together.
  • Score the surface into pieces, brush with oil or egg wash, and sprinkle with sesame seeds.
  • Bake the minced meat pie for 10 minutes at 200°C, then reduce to 180°C and bake for another 50 minutes or until golden brown.


Source: Argiro barbarigou