Let’s clear up any confusion right off the bat! Okay let’s clear up any confusion right off the bat! While the word goulash might bring to mind a hearty stew loaded with paprika, that’s the Hungarian version. Egyptian Goulash takes on a whole different form—it’s a scrumptious Phyllo Pie.

Traditionally, Egyptian Goulash is a savory meat pie. However, we’re putting our own twist on it with a delightful creamy spinach filling!

Trust us, you’re in for a treat with our take on this authentic Egyptian staple. And the best part? If you’re using pre-made phyllo dough (which we totally do!), this recipe comes together in a flash. Most of the time required is just spent patiently waiting while it bakes to golden perfection in the oven.

squares of baked phyllo spinach pie on parchment paper

Is this recipe vegetarian?

You bet! While traditional Egyptian goulash is stuffed with a spiced meat filling, ours is filled with a creamy, cheesy spinach mixture. You might find that this recipe has a similar list of ingredients as a Greek Spanikopita!

This recipe is filled to the brim with cream cheese, mozzarella, and feta, so it is definitely not one of our vegan-friendly dishes. But it is a recipe that your vegetarian friends will love.

Can I make my own phyllo dough?

Phyllo dough, also sometimes spelled Filo Dough, can be made with just a few ingredients. It is very likely that you probably already have what you need in your pantry! The dough itself is fairly easy to make, but rolling out the dough into sheets can turn into a real workout.

Usually, we go with pre-made packaged phyllo dough. It is much easier and less time-consuming, and the texture and flavor are always consistent. If you’re feeling adventurous, use the following instructions to make your phyllo dough at home!

How to make homemade phyllo dough

  1. Combine 2 cups of all-purpose flour, 4 tablespoons of olive oil, a pinch of salt, 1 teaspoon of white vinegar, and 1/2 cup of warm water. Start to knead these ingredients with your hands into a dough. If you’re having trouble binding the dough, add in more water 1 tablespoon at a time. You may find that you need up to an additional 1/4 cup of water if your dough is particularly dry.
  2. When your dough is combined and has a soft outer texture, set it aside to rest for at least an hour, up to 2 hours. Make sure to cover the dough in plastic wrap so that the outer layer does not oxidize.
  3. Next, split the dough into small pieces. They should be on the smaller end, no more than a heaping tablespoon large.
  4. Spread flour out on a clean dry surface and begin rolling out the balls. Your goal is to get these as thin as possible. If you can see light through the dough, you have made it thin enough! If not, keep going.
  5. You can use them immediately upon rolling them out for this Egyptian Goulash recipe. In between layers, be sure to brush melted butter to create a flaky crust. If you are making them in advance, sprinkle flour in between each layer so that they do not stick together.

Truly, it’s not THAT difficult to make your own homemade phyllo dough. But it does take a decent amount of elbow grease to get the sheets of phyllo as thin as they need to be. This is why we always go with the packaged, pre-made phyllo dough.

Why do you alternate sheets of phyllo dough and butter?

The layers of melted butter between layers of phyllo dough are an important component of this recipe. It may not seem like much, but these buttery layers are what help you to achieve the perfect texture of Egyptian goulash.

Butter is a fat that helps crisp up each layer during the baking process. It may not seem like it would make a big difference, but let us tell you – it does! Without the layers of butter, these spinach pies will still be tasty but the texture will be doughy and potentially a bit gummy.

We strongly recommend against skipping this crucial step in the recipe!

close up image of baked phyllo spinach pie

How to make Egyptian Goulash aka phyllo spinach pie

  1. Prepare the phyllo dough.
    1. Brush melted butter onto the bottom of a deep baking dish or baking sheet. You will want a baking sheet that comes up at least an inch on all sides.
    2. Add a sheet of phyllo dough.
    3. Brush the phyllo dough with melted butter.
    4. Repeat steps 2 and 3 until you have multiple layers of phyllo dough prepared.
  2. Prepare the spinach filling
    1. In a medium bowl, add a block of cream cheese, thawed and drained spinach (be sure to squeeze excess water very well), mozzarella, and feta.
    2. Use a silicone spatula to thoroughly combine the spinach mixture until it is fully blended.
  3. Assemble the spinach pie
    1. Scoop all of the spinach pie filling onto the prepared phyllo dough. Gently spread the spinach pie mixture evenly across the top of the phyllo.
    2. Add more layers of phyllo dough and melted butter, alternating between the two.
    3. Cut your Egyptian goulash into pieces, but leave all the pieces assembled in the baking dish.
    4. Mix milk, eggs, salt, and pepper and pour it over the spinach pie. Let sit for 15-20 minutes to soak up the mixture.
  4. Bake the spinach pie
    1. Bake in the oven at 375 degrees for 30-35 minutes. Your goal is to have a golden brown crust when you pull it out of the oven!
    2. Allow it to cool for about 10 minutes, and serve warm.
squares of baked phyllo spinach pie
squares of baked phyllo spinach pie

Phyllo Spinach Pie (Egyptian Goulash)

5 from 8 votes
Author: Food Dolls
Servings: 9 people
Prep: 30 minutes
Cook: 35 minutes
Total: 1 hour 5 minutes
This phyllo spinach pie is filled with spinach and three cheeses. It’s creamy on the inside and crispy on the outside.

Ingredients  

  • 8 ounces room temperature cream cheese
  • 10 ounces thawed and drained frozen spinach
  • 1 cup shredded mozzarella cheese
  • 3/4 cup feta cheese crumbles
  • 8 Tablespoons melted butter or ghee
  • 16 ounces phyllo dough sheets
  • 3/4 cup whole milk
  • 2 large eggs
  • salt and pepper to taste

Instructions 

  • In a medium bowl, add a block of cream cheese, drained spinach (be sure to squeeze excess water very well), mozzarella and feta. Use a silicone spatula to thoroughly combine the spinach mixture until it is blended together.
    8 ounces room temperature cream cheese, 1 cup shredded mozzarella cheese, 3/4 cup feta cheese crumbles, 10 ounces thawed and drained frozen spinach
  • Brush melted butter onto the bottom of a 13×9 baking dish or baking sheet. You will want a baking sheet that comes up at least an inch on all sides. Add a sheet of phyllo dough. Brush the phyllo dough with melted butter.
    8 Tablespoons melted butter or ghee, 16 ounces phyllo dough sheets
  • Repeat steps 2 and 3 until you have used half of the layers of phyllo dough.
  • Scoop all of the spinach pie filling onto the prepared phyllo dough. Gently spread the spinach pie mixture evenly across the top of the phyllo.
  • Add more layers of phyllo dough and melted butter, alternating between the two. Cut your Egyptian goulash into pieces.
  • Whisk milk, eggs, salt and pepper and pour it over the spinach pie, be sure to leave all the pieces assembled in the baking dish. Let sit for 15-20 minutes to soak up the mixture.
    2 large eggs, 3/4 cup whole milk, salt and pepper to taste
  • Bake in the oven at 375 degrees for 30-35 minutes. Your goal is to have a golden brown crust when you pull it out of the oven! Allow it to cool for about 10 minutes, and serve warm.

Video

Nutrition

Serving: 9g | Calories: 434kcal | Carbohydrates: 31g | Protein: 13g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 112mg | Sodium: 668mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4566IU | Vitamin C: 2mg | Calcium: 229mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating




18 Comments

  1. 5 stars
    I made the spinach phyllo pie tonight! It was awesome! It was full of cheesy flavor and so crunchy!!! I loved it! I ate half of it and wrapped the l leftovers in foil and froze it. I actually used puff pastry. One on the bottom and one on the top! I wish you could see the end result! It was beautiful and delicious!! I couldn’t stop eating it!

    1. We would love to see a picture if you make it again and are so glad you enjoyed it! Thank you for trying it out, Pamela. 😊

      Xo,
      Alia & Radwa

  2. I absolutely love all your recipes. Can you tell me how many sheets phyllo dough you use before and after the spinach filling? Thank you.❤️

  3. Please don’t adulterate names.

    goulash (n.) — 1866, from Hungarian gulyáshús, from gulyás “herdsman” + hús “meat.” In Hungarian, “beef or lamb soup made by herdsmen while pasturing.”

  4. Hi there,
    Do you think you could make this ahead and leave it in the fridge for a couple of hours before putting in the oven? Thanks, Charlotte

    1. Absolutely! Just make sure to cover and refrigerate until you are ready to bake. We do recommend not pouring the egg/milk mixture until 30 minutes before baking!

  5. For me, the easiest filo dough is rolled out as thin as possible and round like a pizza. Brush butter on dough so all is covered. Then cut the dough into pizza-like triangles. Fold over each triangle until all is folded. You will have many buttered layers. Rest dough in refrigerator for about 30 minutes. Then roll out again as thin as possible. I do this with a top and bottom layer with the bottom layer bigger than top.

  6. This is my “go to” for pot luck dinners and every single time I make it I get asked for the recipe! Every time!

  7. 5 stars
    I made this recipe for my family and we all enjoyed it!! It was spectacular!! I have pictures that I posted on Facebook. I have actually prepared it twice; once for a baby shower in which I cut smaller portions. This is a 5-star recipe!! ⭐⭐⭐⭐⭐

  8. 5 stars
    This recipe is family friendly! My youngest, who is 5 and hates her veggies, ate this and asked for more! My oldest asked if I can make this for them for breakfast and my husband absolutely loved the phyllo. Thank you Food Dolls for another win tonight!