Savory Phyllo Pastry with Ground Beef and Nuts
Indulge in the delightful layers of Savory Phyllo Pastry with Ground Beef and Nuts, a mouthwatering blend of seasoned ground meat, sautéed onions, and a touch of crunch from nuts, all enveloped in flaky phyllo pastry. This recipe presents a perfect balance of flavors and textures, making it an excellent choice for lunch or as a hearty snack. Ideal for gatherings or family meals, this dish is sure to impress with its golden-brown crust and a savory filling that marries deliciously with the buttery notes of the pastry. Prepare this dish ahead of time and simply bake it just before serving for an unforgettable culinary experience.
6
Servings
328
Calories
11
Ingredients
Ingredients
large onion
1 (chopped)
extra lean ground beef
1 lb
olive oil
2 tablespoons
water
1 1/2 cups
salt
to taste
pepper
to taste
chopped almonds or walnuts
1/2 cup (optional)
butter
1/2-1 cup (melted)
egg
1
milk
1/2 cup (skim milk recommended)
frozen phyllo pastry sheets
1 package (thawed overnight)
Instructions
1
In a skillet, heat the olive oil over medium heat and sauté the chopped onion until it becomes a deep golden yellow color.
2
Add the extra lean ground beef to the onions, cooking until browned. Once the beef is cooked, pour in the water and season with salt and pepper. Allow the mixture to simmer until all the water evaporates, stirring occasionally to prevent sticking.
3
If using, stir in the chopped nuts at this stage. Remove from heat and set aside to cool slightly.
4
Prepare the phyllo pastry by opening the package and slicing each sheet in half to create two stacks of 10x10-inch squares.
5
Grease a 9x12x3-inch baking dish. Lay down 2 to 3 sheets of phyllo pastry at a time, brushing each layer lightly with melted butter before adding the next layer, until you have used half of the sheets.
6
Spread the meat and nut mixture evenly over the layered phyllo in the dish.
7
Continue layering with the remaining phyllo sheets in the same manner. Do not worry about perfectly buttering each sheet.
8
Once all the sheets are layered, use a sharp knife to cut the assembled pastry into 2x1-inch squares.
9
In a separate bowl, whisk together the remaining melted butter, the egg, milk, and a small pinch of salt until well combined.
10
Pour the egg mixture gently over the layered feteer, making sure to cover evenly.
11
If desired, you can cover the dish with plastic wrap and refrigerate it for up to 30 minutes before baking.
12
Preheat your oven to 375°F (190°C). Bake the feteer, uncovering it, for about 20 minutes or until the pastry is golden-brown and the milk has been absorbed.
Nutrition Information
22g
Fat
15g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Phyllo Pastry with Ground Beef and Nuts?
It is a layered dish featuring seasoned ground beef, sautéed onions, and optional nuts, all enveloped in flaky, golden-brown phyllo pastry, also known as feteer bel asaag.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the primary ingredients for the filling?
The filling consists of extra lean ground beef, a large onion, olive oil, water, salt, pepper, and optional chopped almonds or walnuts.
What is the calorie count for one serving?
Each serving contains approximately 328 calories.
How should the onions be prepared?
The onions should be chopped and sautéed in olive oil until they reach a deep golden yellow color.
What type of ground beef is recommended?
Extra lean ground beef is recommended for this recipe.
How much water is added to the meat mixture?
You should add 1 1/2 cups of water to the beef after it has browned.
Are nuts required for this recipe?
No, the 1/2 cup of chopped almonds or walnuts is optional.
How do I prepare the phyllo pastry sheets?
Open the package and slice each sheet in half to create two stacks of 10x10-inch squares.
What size baking dish is needed?
You will need a 9x12x3-inch baking dish.
How do I layer the phyllo pastry?
Lay down 2 to 3 sheets at a time, brushing each layer lightly with melted butter, until half the sheets are used for the bottom.
When should the meat mixture be added?
Spread the meat and nut mixture evenly over the first half of the layered phyllo sheets.
When do I cut the pastry into squares?
Use a sharp knife to cut the assembled pastry into 2x1-inch squares before baking.
What ingredients are in the topping mixture?
The topping is a whisked mixture of the remaining melted butter, one egg, 1/2 cup of milk, and a pinch of salt.
Can I prepare this dish in advance?
Yes, you can cover the dish with plastic wrap and refrigerate it for up to 30 minutes before baking.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C).
How long does the pastry take to bake?
Bake for about 20 minutes or until the pastry is golden-brown and the milk mixture is absorbed.
What is the fat content per serving?
There are 22g of fat per serving.
How much protein does this dish offer?
Each serving contains 14g of protein.
What is the carbohydrate count?
There are 15g of carbohydrates per serving.
What is the best way to thaw the phyllo pastry?
The frozen phyllo pastry sheets should be thawed overnight.
Is there a specific type of milk recommended?
Skim milk is recommended for the egg and butter mixture.
What oil is best for sautéing the onions?
The recipe calls for 2 tablespoons of olive oil.
What should the texture of the finished pastry be?
The pastry should be flaky and golden-brown.
How many ingredients are in this recipe?
There are a total of 11 ingredients.
What is the cultural origin of this dish?
This dish is part of Middle Eastern cuisine.
How do I know the beef is fully cooked?
The beef is ready when it is browned and all the added water has evaporated.
Can I use walnuts instead of almonds?
Yes, you can use either chopped almonds or walnuts.
What is the recommended category for this dish?
It is categorized as Lunch or Snacks.
Do I need to butter every single sheet of phyllo?
No, you do not need to worry about perfectly buttering each individual sheet; buttering every 2-3 sheets is sufficient.