Ingredients Jump to Instructions ↓

  1. 5 tablespoon(s) olive oil

  2. 1 (1 1/2 cups) onion , chopped

  3. 1 pound(s) ground beef

  4. 1/8 teaspoon(s) cayenne pepper

  5. 1/2 teaspoon(s) ground cinnamon , plus more for dusting

  6. 3 tablespoon(s) fresh lemon juice

  7. Coarse salt

  8. Ground pepper

  9. 3 tablespoon(s) sliced almonds

  10. 3 tablespoon(s) chopped parsley

  11. 5 large eggs

  12. 3 tablespoon(s) milk

  13. 8 phyllo sheets , thawed

  14. 1 tablespoon(s) confectioners' sugar , for dusting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. 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.

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

  3. 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.

  4. Looking for more dinner options? Check out our pork chop recipes , chicken recipes , and potato recipes .


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