Greek Beef and Feta Pie with Potato and Roasted Pepper

Ingredients

• 1 lb phyllo dough (Fully thawed and brought to room temperature; keep covered with a slightly damp towel while assembling. Reserve the best sheets for the top.)
• 0.75 cup extra-virgin olive oil (For brushing the phyllo and cooking the filling.)
• 1 yellow onion (Finely chopped.)
• 3 cloves garlic (Finely chopped or grated.)
• 1.5 lb ground beef (Preferably 85 to 90 percent lean.)
• 1.5 lb yellow potatoes (Peeled and cut into small dice.)
• 12 oz roasted red peppers (Drained and chopped; jarred roasted peppers may be used.)
• 2 tsp dried oregano
• 0.5 tsp ground cinnamon
• kosher salt (To taste; feta and roasted peppers may already be salty.)
• black pepper (Freshly ground, to taste.)
• 8 oz feta cheese (Crumbled.)
• 2 eggs (Lightly beaten, for binding the cooled filling.)

Steps

1. 1

   Fully thaw the phyllo dough in its package according to the package directions, then bring it to room temperature. Do not unroll partially frozen or very cold phyllo, or the sheets may crack. Keep the dough covered while working.

2. 2

   Heat the oven to 375°F (190°C). Lightly oil a 13-by-18-inch rimmed baking sheet.

3. 3

   Heat a large skillet or Dutch oven over medium heat and add a little of the olive oil. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.

4. 4

   Add the garlic and cook for about 30 seconds, until fragrant.

5. 5

   Add the ground beef. Cook, breaking it into small pieces with a wooden spoon, until no longer pink and beginning to brown, about 7 to 10 minutes. Drain excess fat if necessary.

6. 6

   Add the diced potatoes, roasted peppers, oregano, cinnamon, salt, and black pepper. Stir thoroughly, cover, and cook until the potatoes are tender, about 15 to 20 minutes, stirring occasionally. If the mixture begins to stick, add a small splash of water.

7. 7

   Remove the filling from the heat and allow it to cool until warm rather than hot. Stir in the crumbled feta and beaten eggs. Taste and adjust the seasoning.

8. 8

   Lay one sheet of phyllo in the prepared baking sheet, leaving the edges overhanging. Brush it lightly and evenly with olive oil. Repeat with approximately half of the phyllo sheets, layering and oiling each sheet. Do not worry if some sheets tear or wrinkle.

9. 9

   If using 9-by-14-inch phyllo sheets, overlap two sheets as needed to cover the 13-by-18-inch pan, brushing the overlap with oil so the sheets adhere.

10. 10

    Spread the cooled beef and potato filling evenly over the phyllo base.

11. 11

    Cover the filling with the remaining phyllo sheets, brushing each sheet with olive oil before adding the next. Use the nicest, least damaged sheets for the upper layers.

12. 12

    Fold the overhanging phyllo neatly over the filling and tuck the edges in around the pie. Brush the top generously with the remaining olive oil. Score the top lightly into portions without cutting all the way through.

13. 13

    Bake for approximately 1 hour, or until the phyllo is deeply golden and crisp and the filling is hot in the center.

14. 14

    Let the pie cool in the pan before slicing, then serve warm or at room temperature.

Notes

The body excerpt does not expose the site's ingredient list or official method because the recipe is member-gated; quantities and method above are therefore estimates reconstructed from the dish description and standard Greek phyllo-pie technique. Wrapped leftovers can be refrigerated for up to 3 days and reheated at 350°F (175°C) for about 15 minutes. Keep phyllo covered during assembly to prevent it from drying.

Nutrition per serving

• main
• appetizer
• Greek
• savory pie
• baked
• phyllo
• beef
• make-ahead