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.
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
Instructions
- Heat olive oil in a skillet over medium heat. Sauté chopped onion for about 5 minutes until softened.
- Add ground beef, beef broth, red wine, allspice, cinnamon, cloves, salt, and pepper. Break up the meat and simmer uncovered for 45 minutes until liquid evaporates and meat remains moist.
- Meanwhile, microwave or boil the russet potato until tender (~5 minutes); scoop out and mash.
- Stir ¾ cup mashed potato into the meat mixture to bind.
- Preheat oven to 350 °F (175 °C) and lightly grease a 9‑inch pie dish.
- Line dish with 6 phyllo sheets, rotating slightly and spraying each layer.
- Spread meat‑potato filling evenly over phyllo base.
- Top with remaining 4 phyllo sheets, shaping to fit and spraying each layer.
- Bake for ~30 minutes until phyllo is golden and crisp.
- Let rest 10 minutes before slicing into 8 wedges. Serve warm.
Notes
- Use mashed sweet potato or parsnip instead of russet for variation.
- Substitute pork or pork‑beef mix for a richer classic flavor.
- Add grated carrot, celery, or mushrooms to the filling for texture and bulk.
- Keep phyllo covered with a damp towel while assembling to prevent drying and tearing.
- Prep Time: 15 minutes (plus active simmer and potato cook)
- Cook Time: 45 minutes simmer + 5 minutes potato + 30 minutes baking + 10 minutes resting
- Category: Main Dish
- Method: Baking
- Cuisine: Canadian/French-Canadian
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 380
- Sugar: 1g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
