Greek Minced Meat Bougatsa
Flaky, savory, and oh-so-Greek, this Minced Meat Bougatsa is comfort food wrapped in layers of golden phyllo bliss!
Equipment
- 1 frying pan large
- 1 wooden spoon
- 1 grater
- 1 silicone baking brush
- 1 Baking pan 26cm long, wide rectangular
Ingredients
- 6 crusty phyllo sheets room temperature
- 1 carrot grated
- 650 grams ground beef
- 1 leek sliced
- 1 onion chopped
- 1 egg whised
- 4 tbsp kefalotyri or Pecorino grated
- ⅓ tsp nutmeg grated
- pepper
- salt optional
- 3 tbsp olive oil
- 50 grams butter melted
Instructions
- Preheat the oven to 200℃.
- Add the olive oil to the pan and let it warm up a little. Add in the leek and onion. Stir until the meat is browned, crumbly, and begins to stick slightly to the bottom of the pot.
- Add the spices and continue sautéing for a few more minutes, stirring frequently. The mixture should have a dry and crumbly texture.
- Remove from the heat, and let the minced meat cool for a bit. Then add the whisked egg, cheese, and grated carrot, stirring well to combine.
- Place three phyllo sheets in the baking pan, one on top of the other, brushing each sheet lightly with melted butter.
- Spoon the minced meat mixture onto the layered phyllo sheets. Spread it evenly into a neat rectangular shape, covering the whole pan with the filling
- Fold the edges of the top three sheets together over the filling to form a loose envelope shape. Brush the surface with butter.
- Then, fold the remaining sheets inward the same way. First, fold the two opposite sides, then the other two, while brushing each fold with butter as you go.
- Pop it in the oven and bake for just about 35 minutes or until golden brown.