Minced Beef Pie

  • 30 minutes preparation plus 1 hour cooking time

    Preparation Time

  • easy

    Difficulty Level

  • For a 30-32 cm pan


The minced beef pie is a very delicious, easy and fast to make pie which all the family members like! It can be a light lunch or dinner, while children like it a lot! You can add fresh peppers, pea, celery and other vegetables. You can make it with homemade or ready country style phyllo, for more convenience. The result will be equally tasty!



  • 1 kg minced beef
  • 4 tbsp olive oil
  • 2 onions, chopped
  • 1 grated carrot
  • 100 ml olive oil
  • 2 tbsp tomato paste
  • 3 roasted red peppers, diced
  • 2 grated tomatoes
  • 2 tsp sumac Sunspices
  • Salt, pepper
  • 1 egg
  • 250 gr grated cheese
  • 1 package country style phyllo (crust)
  • Olive oil
  • Poppy seeds for sprinkling


  1. In a saucepan, we heat the olive oil. We add the onions and the carrot and we sauté them for 4 minutes until they caramelize. We add the peppers and we sauté for 1 minute. Then, we add the minced beef and we break it using a spoon. We sauté it on medium-high heat for 5-7 minutes until it starts caramelizing. We add the tomato paste and we sauté it for 2 minutes.
  2. We add the grated tomatoes, the sumac, salt and pepper and we bring to a boil. We lower the heat and we cook for 20 minutes or until the minced beef absorbs all liquids. We remove the saucepan from the heat, we add the cheese and we mix. We let it slightly cool and then we add the egg and we stir.
  3. We preheat the oven to 200C/390F. We oil very well a pan 30-32cm in diameter. We line the pan with half the phyllo sheets, drizzling each sheet with enough olive oil before lining the next one. We pour the filling over the phyllo and, using a spoon, we make an even layer. We cover the filling with the remaining phyllo sheets, in the same way that we lined the phyllo sheets of the bottom. We fold the side edges in. We score the top into squares and we brush it with olive oil. We sprinkle with poppy seeds. We put the pan in the oven and we bake for 50-60 minutes, until the phyllo sheets are crispy. We remove it from the oven and we let the pie cool for 30 minutes, before serving it. We serve it with salad.

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