Name: Spiced Meat Phyllo Pie (Tourtière)
Prep time: 15 min
Cook time: PT-487143H15M38S
Total time: PT-487143H15M38S
Cuisine: Canadian/French-Canadian
Ingredients: 1 teaspoon olive oil; ½ yellow onion, chopped; 1¼ pounds lean ground beef; ½ cup low-sodium beef broth; ⅓ cup red wine; ¼ teaspoon ground allspice; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; ¼ teaspoon salt; ¼ teaspoon ground pepper; 1 medium russet potato, cooked and mashed; 10 sheets Athens phyllo dough, defrosted; Cooking spray

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Short Description

A savory meat pie made with spiced ground beef, mashed potato, and crisp layers of phyllo dough—reminiscent of traditional tourtière but with delicate, golden filo pastry.

Why You’ll Love This Recipe

Delectably spiced meat filling with hints of cinnamon, allspice, and cloves
Crisp, flaky phyllo layers encase a moist, comforting beef-potato mixture
Elegant yet approachable dish for family dinners or special occasions
Combines long-simmered flavors with quick assembly using ready-to-use phyllo

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 teaspoon olive oil
½ yellow onion, chopped
1¼ pounds lean ground beef
½ cup low-sodium beef broth
⅓ cup red wine
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ teaspoon salt
¼ teaspoon ground pepper
1 medium russet potato
10 sheets Athens phyllo dough, defrosted
Cooking spray

Directions

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for about 5 minutes until softened.
Add ground beef, beef broth, red wine, allspice, cinnamon, and cloves. Break up the meat with a spoon. Season with salt and pepper. Simmer uncovered for about 45 minutes, until liquid has evaporated but meat remains moist.
Meanwhile, pierce the russet potato several times and microwave until tender (about 5 minutes). Halve it, scoop out the flesh, and discard the skin. Mash the potato until relatively smooth.
Stir ¾ cup of the mashed potato into the meat filling until well incorporated and binding the mixture together.
Preheat the oven to 350 °F (175 °C) and lightly grease a 9-inch pie dish with cooking spray.
Working with the defrosted phyllo dough under a damp towel to prevent drying, line the pie dish with 6 sheets, rotating the dish slightly with each layer and lightly spraying each sheet with cooking spray.
Spread the meat-and-potato mixture evenly over the phyllo base.
Cover with the remaining 4 sheets of phyllo, again scrunching or folding slightly to fit, and spraying each layer with cooking spray.
Bake the pie for approximately 30 minutes, until the top is golden brown and crisp.
Allow it to rest for 10 minutes before slicing into 8 wedges. Serve warm.

Servings And Timing

Servings: 8 slices (with one 9-inch pie)
Prep Time: ~15 minutes (plus passive simmering)
Cook Time: ~45 minutes for meat + ~5 minutes for potato + ~30 minutes baking + 10 minutes resting = About 1 hour 35 minutes total, mostly hands-off simmer and bake time

Variations

Replace the russet potato with mashed sweet potato or parsnip for subtle sweetness
Use ground pork or a mix of pork and beef for a richer flavor, as in classic tourtière
Add sautéed mushrooms, grated carrot, or finely chopped celery to the meat mix for extra texture
Substitute red wine with apple cider or a splash of white wine if preferred
Sprinkle fresh herbs (like thyme or parsley) into the filling for added brightness
For a vegetarian version, sauté lentils and chopped vegetables with spices in place of beef

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days
To reheat, warm in a 350 °F oven until heated through and phyllo regains crispness (≈10 minutes), or gently in a skillet
Pie also freezes well: wrap cooled slices in foil or sealed bag; freeze up to 1 month. Thaw in fridge and reheat in oven for best texture

FAQs

1. Can I use regular pie dough or puff pastry instead of phyllo?

Yes—but the texture and crispness will differ. Thicker dough results in a more substantial crust.

2. Do I need to use all 10 sheets of phyllo?

The 6-sheet base and 4-sheet top provide a sturdy, crispy structure. You may adjust slightly, but thinner layers may tear more easily.

3. Can I make this ahead?

Yes—you can assemble the pie and refrigerate for a few hours before baking (increase bake time by 5 minutes if cold).

4. Can I omit the potato?

Potato helps bind the meat and lighten texture. If omitted, the filling may be denser—consider chopped vegetables or breadcrumbs as binders.

5. Can I add spices like nutmeg or cardamom?

Absolutely—a pinch of nutmeg or ground cardamom enhances warmth and depth in the filling.

6. Should I spray the phyllo with oil or butter?

Cooking spray or brushing with melted butter/oil both work. Brushing yields richer flavor; spray is quicker and lighter.

7. Can I double the recipe?

Yes—use two pie dishes and bake accordingly. Ensure enough oven space and rotate dishes midway if needed.

8. How do I prevent the phyllo from drying out?

Keep the sheets covered with a damp towel when not in use, and work quickly to assemble.

9. Is this dish gluten-free?

Not as written. You would need to use certified gluten-free phyllo dough (hard to find) or gluten-free pastry alternative.

10. Can I use non-alcoholic broth or omit the red wine?

Yes—substitute wine with beef or vegetable broth plus a splash of vinegar or juice to mimic acidity and complexity.

Conclusion

This Spiced Meat Phyllo Pie blends classic tourtière spices and savory beef with crisp layers of phyllo dough for a special yet achievable dish. Rich, aromatic, and texturally satisfying, it’s perfect for festive dinners, weeknight weekends, or any time you want a flavorful meat pie with flaky pastry elegance.