Thursday, July 03, 2008

I'm Calling It A Masterpiece!

I'm really happy how this turned out since I usually hate working with sheets of phyllo dough.

And, it was really tasty too!

I got this recipe from the PBS Everyday Food show that Martha Stewart produces. Here's their web site.

I love that show and nearly all the recipes prepared there which is a lot in a half hour span of time.

Ground Beef Pie Serves 4-6 Prep Time: 35 minutes Total Time: 60 minutes

5 tablespoons olive oil
1 onion, chopped (1 1/2 cups)
1 pound ground beef (I used ground turkey instead)
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon, plus more for dusting
3 tablespoons fresh lemon juice
Coarse salt and ground pepper
3 tablespoons sliced almonds
3 tablespoons chopped parsley
5 large eggs
3 tablespoons milk
8 phyllo sheets, thawed
1 tablespoon confectioners' sugar, for dusting

Preheat oven to 400 degrees. Heat 1 tablespoon oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add beef, cayenne, cinnamon, and lemon juice; season with salt and pepper. Cook, stirring, until beef is browned, about 10 minutes. Add almonds and parsley; cook 3 minutes more. Let cool slightly.

In a bowl, season eggs with salt and pepper; add milk, and whisk to combine. Fold into beef mixture.

Lay 1 phyllo sheet on a clean work surface. Brush lightly with oil; lay another sheet on top, staggering corners. Repeat with remaining phyllo sheets and oil, rotating sheets slightly each time. Gently place dough in an 8-inch pie plate; fill with mixture. Fold edges over top. Brush with oil. Bake until golden brown and filling is set, 20 to 25 minutes. Dust top with sugar and cinnamon. Serve hot, sliced into wedges


Anonymous said...

This looks like a variation of a dish called Bastilla. Very similar with the almonds, cinnamon, and powdered sugar. Bastilla often has chicken and/or eggs in it. It is fabulous! If you liked your pie you might try your hand at Bastilla too :-)

Scarlett a.k.a. kittyred said...

I'll have to check into that - Thanks! :o)