- 1 package of frozen phyllo dough, thawed in its package
- 1 egg, whisked in 1 cup of milk
- 1 cup melted butter
- 1/3 cup grated Parmesan or Pecorino Romano cheese
For the meat filling:
- 2 big onions, chopped
- 1 1/2 pounds ground beef (85% lean)
- 1 1/2 tablespoons butter
- Salt and pepper
First start by making the filling: Heat butter in a large nonstick pan. On medium-high heat, sauté the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Add in the salt and black pepper and stir to fully combine. Remove from the heat and set aside to cool.
Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels. This will keep the Phyllo from drying while you’re putting the pie together.
Start assembling the pie. Lay the first Phyllo sheet in a lightly greased 9 1/2 x 13 inch baking pan. Fold any excess dough in. Brush the phyllo sheet with melted butter and repeat this step until you’ve used half the sheets. Spread the meat filling evenly and sprinkle the grated cheese on top.
Layer the remaining sheets on top of the meat repeating the same process as before, until the phyllo sheets are all used up.
Brush the top sheet very generously with butter and with a sharp knife, cut the phyllo pie into squares.
Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie. Let the Phyllo pie rest for 1 hour before baking it. It can be made the day before and refrigerated overnight.
Place the phyllo meat pie on the middle rack of the 350 degrees F preheated oven for about 45 minutes to an hour, or until cooked through. It should turn a nice golden brown. Be watchful so that pie does not over bake or burn.
Serve warm with soup or salad.