When I first laid eyes on her, I could swear she winked at me. Something told me our meeting wasn’t a coincidence… She showed up determined to stay in my kitchen, claiming the place she truly deserves. Hold your horses, madam! Alright, Maritsa looks stunning, but still, buying a pig in a poke? Let’s take her for a little test drive… or rather, a test taste! Come along with me!

In the beginning, there was the smell! The kitchen filled with the most tempting aroma, and that last ten minutes of waiting felt endless. Finally, she was ready! I cut the first piece, hot and irresistible. The phyllo, divine and perfectly crispy! The melted cheeses dripping down to the “lower floor,” where the minced meat awaited. A bite… a cut… a taste…

“…life needs a bit of madness and a pinch of flavor if you want to find heaven’s gates…” sings Haris Alexiou in my head and I just found them! Though heaven had a few clouds, because I managed to burn my tongue. And what am I supposed to do now, when the rest of the piece is even hotter than that first edge I tasted?

But a smart cook always finds another way so I cut it all into little pieces to cool faster. Brilliant! The slice vanished in seconds, and now… time for a few photos for the blog!

Second piece on the plate and it’s just as gorgeous, golden and crispy all around, even without that crusty edge, which is always my favorite part. Should I sneak another bite? Oops! Bite after bite, here I am again at the corner piece. I feel obliged to investigate further. Is it still as delicious without the crust?

And yes! The experiment confirms it, the second piece is just as amazing. But should I try one more, just to be sure? Maybe not… because I just remembered there’s still that incredible chocolate brownie from yesterday waiting for its turn. You know, dessert is mandatory after something savory. And so is giving you an informed opinion!

Ah, what you make me do…

Watch the video of the recipe on YouTube and subscribe to my channel for more tasty recipes.

Don’t forget to turn on the subtitles!

🛒 Ingredients

📏Pan size: 30 cm (12 inches)

For the dough

• 🌾 500 g all-purpose flour
• 🥛 250 ml milk
• 🫒 75 ml olive oil
• 🥚 2 eggs
• 🧂 1 tsp salt

💬 If the dough remains sticky after adding 500 g of flour, add 3 tbsp more (or as needed).

For the meat filling

• 🥩 500 g ground beef
• 🫒 3 tbsp olive oil
• 🧅 1 small onion
• 🥕 2 medium carrots
• 🍅 1 tsp tomato paste
• 🌶️ ½ tsp paprika
• 🧂 Salt and pepper

For the cheese filling

• 🧀 250 g grated cheese mix of your choice
• 🌿 A little chopped parsley

💬 You can use any cheese blend you like — I used mozzarella and kasseri.

Also

• 🧈 100 g melted butter
• 🥛 250 ml milk
• 🌾 Corn starch for rolling out the phyllo

👩‍🍳 Preparation

Preparation overview

This pie is made with 30 layers of dough, but don’t worry, it’s easy! We create 3 stacks of 10 sheets and roll them all together with the help of corn starch.
Its special touch is that the meat and cheese fillings are placed separately, in distinct layers, and during baking we pour milk over the top for extra flavor and texture.

For the dough

In a large bowl or mixer bowl, combine all the dough ingredients and knead until the dough pulls away from the sides, becoming soft and elastic.
Cover and let it rest for 30 minutes.

For the meat filling

Finely chop the onion and carrot. Heat the olive oil and sauté until soft. Add the tomato paste and ground beef, and cook until the meat browns.
Add salt, pepper, and paprika. Remove from the heat and let it cool.

For the phyllo layers

After the dough has rested, divide it into three equal parts.

Then divide each part into ten pieces.

Shape them into small balls.

Using corn starch, roll out each ball into a small disc about 20 cm in diameter. Stack 10 discs together, sprinkling starch between them to prevent sticking.

Assembly

Take the first stack and roll it out into a large sheet the size of your pan.

Brush the pan with butter, place the first sheets, and spread the meat filling on top.

Roll out the second stack, place it over the meat, and spread the cheese and parsley mixture.

Finally, roll out the third stack, cover the pie, and brush the top with melted butter. Cut the pie into portions.

Baking 🔥

Bake in a preheated oven at 180°C (350°F), using top and bottom heat, for 30 minutes.
Remove from the oven, pour the milk evenly over the surface.

Bake for another 15 minutes, until beautifully golden.

💡 Tips & Tricks

• You can prepare the phyllo stacks a day ahead and keep it covered in the fridge.
• Make sure the meat filling is completely cool before assembling the pie, so the phyllo stays crisp.
• For a richer flavor, add a bit of kefalotyri or feta cheese to the cheese mixture.

Enjoy!

Nanà…