Greek Beef and Feta Pie with Potato and Roasted Pepper
- Makes8-10 servings
- Cook Time1¾ hours
- Active time plus cooling1¼ hours active, plus cooling
In Thessaloniki, we learned about different savory pies using phyllo. At Bougatsa Bandis, a bakery specializing in bougatsa, a slab-style pie, owner Philippos Bandis encourages creativity when it comes to fillings. The beef, potato, feta and roasted pepper filling for this pie is loosely based on the beef and onion mixture he uses in his shop. Phyllo in the U.S. typically is sold in 1-pound boxes containing either 13-by-18-inch or 9-by-14-inch sheets. If using the latter, you will need to overlap two sheets to fit into the standard 13-by-18-inch rimmed baking sheet on which the pie is assembled; the recipe includes instructions. Serve warm or at room temperature. It is hearty enough to be a main, but also is an excellent starter. Wrapped well, leftovers will keep in the refrigerator for up to three days; rewarm in a 350°F for about 15 minutes.
Don’t forget to fully thaw the phyllo before use and bring it to room temperature. If you unroll if it is partially frozen, or even extremely cold, the delicate sheets will crack. Keep the phyllo covered as you assemble the layers to prevent drying, but don’t worry if some of the sheets end up torn or creased. However, do save the nicest sheets for the uppermost layers.
Step 1
To make the filling, in a 12-inch skillet over medium-low, combine the oil, onion and ¼ teaspoon salt. Cook, stirring, until softened but not browned, 6 to 8 minutes. Stir in the tomato paste, allspice, pepper flakes, 1 teaspoon salt and ½ teaspoon black pepper. Add the beef and cook over medium, breaking the meat into small pieces, until no longer pink, 4 to 5 minutes. Stir in the potato and 1 cup water. Bring to a simmer. Reduce to medium-low, cover and cook, stirring occasionally, until the potato is tender, 10 to 12 minutes. Uncover, remove from the heat and cool completely, stirring a few times.
Step 2
Meanwhile, heat the oven to 425°F with a rack in the middle position. To the cooled meat mixture, stir in the red pepper, feta and oregano.
Step 3
To assemble the pie, put the oil into a small bowl to use for brushing. Lightly brush a 13-by-18-inch rimmed baking sheet with oil, then line it with kitchen parchment; lightly brush the parchment with oil. Set the stack of phyllo sheets on the counter, then cover with plastic wrap and a damp kitchen towel to prevent drying.
Step 4
If using 13-by-18-inch phyllo sheets, remove 1 sheet (keep the remaining sheets covered) and lay it in the prepared baking sheet; the phyllo will be slightly larger than the bottom of the baking sheet. Lightly brush the phyllo with oil. Lay a second phyllo sheet on top and brush lightly with oil. Repeat the layering in this fashion 8 more times, brushing each sheet with oil, for a total of 10 stacked sheets; it’s fine if some of the sheets are torn or creased.
Step 5
If using 9-by-14-inch phyllo sheets, you will need to piece 2 sheets together to cover the baking sheet. Remove 1 phyllo sheet (keep the remaining sheets covered) and lay it in the prepared baking sheet, positioned so a long edge of the phyllo fits into a short side of the baking sheet; the phyllo will cover slightly more than half of the surface of the baking sheet. Lightly brush the phyllo with oil. Lay another phyllo sheet alongside the first, fitting the long edge into the opposing short side of the baking sheet and allowing overlap at the center; lightly brush with oil. Repeat the layering in this fashion using a total of 16 phyllo sheets, for a stack that is 8 sheets thick; it’s fine if some of the sheets are torn or creased.
Step 6
Using kitchen shears or a paring knife, trim the edges of the phyllo stack so it fits more neatly into the baking sheet; if using 9-by-14-inch phyllo sheets, you will need to trim only the long sides. It is fine if the edges are not perfect. Mound the filling onto the center of the stacked phyllo and, using your hands, distribute it evenly, leaving a 1-inch border all around. Now layer on the remaining phyllo sheets as you did to form the bottom stack, lightly brushing each sheet with oil; save the best-looking phyllo sheets for the uppermost layers and brush the final layer more generously with oil. Do not trim the edges.
Step 7
Lift one corner of the pie from the bottom and tuck the edge of the upper phyllo stack underneath. Work your away around the perimeter, lifting and tucking the phyllo under, to form a fully enclosed slab about 1½ to 2 inches thick.
Step 8
You should have about 1 tablespoon oil remaining in the bowl. If you have more, discard the excess or reserve for another use; if you have less, supplement with additional oil. Add the milk to the oil. Stir with the brush, then brush the surface with the mixture and sprinkle evenly with the sesame seeds. Bake until golden brown, 25 to 30 minutes.
Step 9
Cool on the baking sheet on a wire rack for 10 minutes. Slide a thin, long-bladed spatula between the parchment and baking sheet to loosen. Gripping a long side of the parchment, slide it, with the pie, directly onto the rack. Now slide the spatula between the pie and the parchment, then pull out the parchment, leaving the pie on the rack. To serve, transfer to a cutting board and cut into pieces with a serrated knife.
