Meat-Filled Phyllo (Samboosek)
Prep time
Cook time
Total time
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.
Recipe type: Appealing Appetizers and Breads
Serves: 12 phyllo pies
  • 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
  1. Preheat oven to 375 degrees.
  2. In a medium skillet over medium heat, brown beef for 3 minutes, breaking up chunks with a wooden spoon.
  3. 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.
  4. 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.
  5. 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.
  6. Place phyllo pies on a baking sheet, seal side down, and brush tops with butter. Repeat with remaining phyllo and filling.
  7. Bake for 10 minutes or until golden brown.
  8. 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.
Nutrition Information
Serving size: 1 phyllo pies Calories: 321 Fat: 22g Saturated fat: 12g Carbohydrates: 21g Sodium: 508mg Fiber: 1g Protein: 10g Cholesterol: 63mg


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