Bougatsa (Minced Meat Pies)

You can garnish these pies with a sprinkling of toasted sesame seeds or garlic salt when serving.

Serves: 12Hands-on: 30 minutesTotal: 2 hoursDifficulty: Medium

Serves: 12

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 large onion, peeled and minced
  • 2 lbs. ground beef
  • 1 cup diced tomatoes
  • 1 Tbsp. chopped parsley
  • 1 small cinnamon stick
  • 1 cup whole milk
  • ½ cup grated Kefalotyri cheese
  • 2 large eggs, beaten
  • ½ cup salted butter, melted
  • 1 package (16 oz.) phyllo sheets
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Preheat oven to 350°F. Spray a large baking sheet with nonstick cooking spray.
  • Heat olive oil in a large skillet over medium heat. Sauté onions 8 minutes until soft. Add ground beef and cook, stirring, until no longer pink, about 5 minutes.
  • Add tomatoes, parsley, cinnamon stick, salt, and pepper. Reduce heat to low and simmer until all liquid is absorbed, about 30 minutes.
  • Remove cinnamon stick; add milk and simmer another 5 minutes until thick. Remove pan from heat; add cheese and eggs. Mix thoroughly and set aside.
  • Working quickly to avoid drying out pastry leaves, spread a sheet of phyllo on a working surface. Brush butter on phyllo sheet and cover completely. Add another sheet on top; spread with butter.
  • Place a portion of meat mixture at one corner of buttered sheets; spread slightly and fold phyllo over meat in a triangle pattern until completely folded over into a packet. Repeat with remaining phyllo sheets and filling.
  • Place packets on prepared baking sheet. Bake about 30–35 minutes until packets are golden brown. Remove from oven and cool about 20 minutes before serving.

Recipe Information

Serves: 12

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 large onion, peeled and minced
  • 2 lbs. ground beef
  • 1 cup diced tomatoes
  • 1 Tbsp. chopped parsley
  • 1 small cinnamon stick
  • 1 cup whole milk
  • ½ cup grated Kefalotyri cheese
  • 2 large eggs, beaten
  • ½ cup salted butter, melted
  • 1 package (16 oz.) phyllo sheets
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Preheat oven to 350°F. Spray a large baking sheet with nonstick cooking spray.
  • Heat olive oil in a large skillet over medium heat. Sauté onions 8 minutes until soft. Add ground beef and cook, stirring, until no longer pink, about 5 minutes.
  • Add tomatoes, parsley, cinnamon stick, salt, and pepper. Reduce heat to low and simmer until all liquid is absorbed, about 30 minutes.
  • Remove cinnamon stick; add milk and simmer another 5 minutes until thick. Remove pan from heat; add cheese and eggs. Mix thoroughly and set aside.
  • Working quickly to avoid drying out pastry leaves, spread a sheet of phyllo on a working surface. Brush butter on phyllo sheet and cover completely. Add another sheet on top; spread with butter.
  • Place a portion of meat mixture at one corner of buttered sheets; spread slightly and fold phyllo over meat in a triangle pattern until completely folded over into a packet. Repeat with remaining phyllo sheets and filling.
  • Place packets on prepared baking sheet. Bake about 30–35 minutes until packets are golden brown. Remove from oven and cool about 20 minutes before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat22g
Saturated Fat10g
Cholesterol105mg
Sodium370mg
Total Carbohydrate27g
Dietary Fiber2g
Sugars4g
Protein21g