Meat-Filled Phyllo (Samboosek)

These flaky little phyllo pies are full of seasoned beef. As a bonus, as the buttery toasted phyllo dough bakes, it will fill your house with an amazing aroma.

Nutritional info
per serving

Calories 321
Fat 22g
Saturated fat 12g
Carbohydrates 21g
Sodium 508mg
Fiber 1g
Protein 10g
Cholesterol 63mg

Meat-Filled Phyllo (Samboosek)

12 phyllo pies
Prep time: Cook time: Total time:


  • 1 lb. ground beef or lamb
  • 1 medium yellow onion, finely chopped
  • 1 TB. seven spices
  • 1 tsp. salt
  • 1 pkg. frozen phyllo dough (12 sheets)
  • [2/3] cup butter, melted


Preheat oven to 375 degrees.

In a medium skillet over medium heat, brown beef for 3 minutes, breaking up chunks with a wooden spoon.

Add yellow onion, seven spices, and salt, and cook for 5 to 7 minutes or until beef is browned and onions are translucent. Set aside, and let cool.

Place first sheet of phyllo on your work surface, brush with melted butter, lay second sheet of phyllo on top, and brush with melted butter. Cut sheets into 3-inch-wide strips.

Spoon 2 tablespoons meat filling at end of each strip, and fold end strip to cover meat and form a triangle. Fold pointed end up and over to the opposite end, and you should see a triangle forming. Continue to fold up and then over until you come to the end of strip.

Place phyllo pies on a baking sheet, seal side down, and brush tops with butter. Repeat with remaining phyllo and filling.

Bake for 10 minutes or until golden brown.

Remove from the oven and set aside for 5 minutes before serving warm or at room temperature.

Mediterranean Morsel
Phyllo dough is very flaky and dries out very fast, so you have to work quickly when using it. Keep the unused phyllo covered with a damp cloth or sealed in a plastic bag until you're ready for it.

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