Savory Spiced Meat Pie with Crispy Phyllo Crust

This Spiced Meat Pie with Phyllo Crust is an impressive main course. Ground meat with raisins, pistachios, and warm spices wrapped in crisp phyllo.

This Spiced Meat Pie with Phyllo Crust makes a striking centerpiece for a dinner party or a leisurely weekend meal. It takes a bit of time and attention to assemble, but the flavors — a mix of savory ground meat, warm spices, sweet raisins, crunchy pistachios, and a tender egg-yogurt custard — are well worth the effort. The crisp, multi-layered phyllo crust adds a delightful textural contrast to the rich filling.

About this Spiced Meat Pie

The filling comes together in a skillet by sautéing onions and carrots, adding spices and garlic, then browning the ground meat. Golden raisins and chopped pistachios are stirred in at the end, along with fresh cilantro or parsley for brightness. A simple yogurt-and-egg mixture is whisked and poured over the meat to set during baking, creating a cohesive, slightly custardy interior.

For the crust, layers of phyllo are brushed with a little oil and stacked in a 9-inch springform pan so that sheets overlap and create a sturdy base and top. If you’ve never worked with phyllo, handle it gently and keep unused sheets covered with a clean, slightly damp cloth so they don’t dry out. Pre-made frozen phyllo is the easiest option — thaw in the refrigerator according to package instructions before using.

Tips for working with Phyllo

Phyllo (also spelled filo) is very thin unleavened pastry used in many Mediterranean and Middle Eastern dishes. Because it is delicate and dries quickly, keep sheets covered while working and brush them lightly and evenly with oil to help them crisp in the oven. Use a soft pastry brush or a light oil sprayer if you have one. Don’t worry if the layers look a little imperfect; the baked pie is forgiving and still looks beautiful.

Ingredients

• Olive oil (for sautéing and brushing phyllo)
• 1 medium onion, diced
• 2 large carrots, diced
• 2 teaspoons kosher salt, divided
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 pound ground turkey, beef, or lamb
• ¼ cup golden raisins (regular raisins may be used)
• ½ cup unsalted or lightly salted pistachios, coarsely chopped
• ¼ cup minced fresh cilantro (or parsley)
• 6 large eggs
• ½ cup plain Greek yogurt (use dairy-free plain yogurt to make dairy-free)
• 12 sheets phyllo pastry, thawed

Equipment

• 9-inch springform pan
• Large skillet
• Pastry brush (or small offset spatula to oil phyllo)
• Mixing bowls and whisk
• Sharp knife and cutting board

How to make Spiced Meat Pie with Phyllo Crust

Total time is roughly two hours including prep, baking, and a short rest. Much of the time is hands-on: chopping vegetables, cooking the filling, and layering the phyllo. Read through the full instructions before you begin to make the process smoother.

Method

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add the diced onion, diced carrots, and 1½ teaspoons kosher salt. Sauté until the vegetables are softened, about 5–7 minutes.
3. Add the minced garlic, turmeric, and cinnamon and cook for about 1 minute until fragrant.
4. Add the ground meat, breaking it up with a spoon. Cook until well browned, stirring frequently, about 6–7 minutes. Remove the skillet from the heat and stir in the raisins, pistachios, and minced cilantro. Set the mixture aside to cool slightly.
5. In a medium bowl, whisk together the 6 eggs, ½ cup plain Greek yogurt, and ½ teaspoon kosher salt. Set aside.
6. Brush or spray a 9-inch springform pan with olive oil. On a clean surface, stack 4 sheets of phyllo and brush or spray both sides lightly with oil. Fit this stack into the pan, allowing the long sides to hang over the edges.
7. Stack another 4 sheets of phyllo, brush both sides with oil, rotate this stack 90°, and fit it into the pan so the overhang crosses the first layers. This creates a reinforced phyllo base and sides.
8. Spread the meat mixture evenly into the prepared pan and press gently with the back of a spoon. Pour the egg-and-yogurt mixture over the meat to distribute it evenly.
9. Stack the remaining 4 phyllo sheets, brush both sides with oil, then fold or cut the stack in half so you have smaller sheets to cover the top. Arrange these pieces over the filling, fold the overhanging edges up and over the top, and gently smooth. Brush the surface with a little more olive oil.
10. Bake until the phyllo is golden brown and the filling is set, about 45–50 minutes. Remove the pie and let it rest for 15 minutes. Carefully remove the outer rim of the springform pan and slide the pie onto a cutting board. Slice into 8 even pieces and serve warm.

Nutrition Notes

Nutrition estimates in the original recipe are based on using about 5 tablespoons of olive oil total (including what’s used to brush the phyllo). If you use more or less oil the fat and calorie values will change. To make the recipe dairy-free, substitute a dairy-free plain yogurt for the Greek yogurt.