Phyllo Spinach Pie (Egyptian Goulash)

Not to be confused with Hungarian goulash, which is a traditional Eastern European stew made with heaps of paprika, Egyptian Goulash is a delicious Phyllo Pie. Traditionally, Egyptian Goulash is a type of meat pie. Our twist on this dish is stuffed with the most delightful creamy spinach mixture.

We are confident you are going to love our version of this authentic Egyptian staple. If you are using pre-made phyllo dough (which we do!), this recipe comes together quickly. Most of the time required to make this dish passes by while it’s in the oven.

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, 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 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!

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 blended together.
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.

Phyllo Spinach Pie (Egyptian Goulash)

5 from 3 votes

Author: Food Dolls

Servings: 9 people

Prep: 30 minutes mins

Cook: 35 minutes mins

Total: 1 hour hr 5 minutes mins

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This phyllo spinach pie is filled with spinach and three cheeses. It’s creamy on the inside and crispy on the outside.

Ingredients  

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• ▢ 16 oz phyllo dough sheets
• ▢ 8 oz room temperature cream cheese
• ▢ 10 oz thawed and drained frozen spinach
• ▢ 1 cup shredded mozzarella cheese
• ▢ 3/4 cup feta cheese crumbles
• ▢ 8 tbsp melted butter or ghee
• ▢ 2 eggs
• ▢ 3/4 cup whole milk
• ▢ 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.
• 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.
• 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.
• 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.

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