Ground Beef Pie + Vegetarian version

An interesting beef pie recipe!

In case you aren't familiar with fillo dough, this is what it looks like, at least the kind I have seen available in grocery stores.


Ground Beef Pie
Serves 4-6| Prep Time: 35 minutes | Total Time: 60 minutes

ingredients
	5 tablespoons olive oil 1 onion, chopped (1 1/2 cups) 1 pound ground beef 1/8 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon, plus more for dusting 3 tablespoons fresh lemon juice Coarse salt and ground pepper 3 tablespoons sliced almonds 3 tablespoons chopped parsley 5 large eggs 3 tablespoons milk 8 phyllo sheets, thawed 1 tablespoon confectioners' sugar, for dusting

1. Preheat oven to 400 degrees. Heat 1 tablespoon oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add beef, cayenne, cinnamon, and lemon juice; season with salt and pepper. Cook, stirring, until beef is browned, about 10 minutes. Add almonds and parsley; cook 3 minutes more. Let cool slightly.
2. In a bowl, season eggs with salt and pepper; add milk, and whisk to combine. Fold into beef mixture.
3. Lay 1 phyllo sheet on a clean work surface. Brush lightly with oil; lay another sheet on top, staggering corners. Repeat with remaining phyllo sheets and oil, rotating sheets slightly each time. Gently place dough in an 8-inch pie plate; fill with mixture. Fold edges over top. Brush with oil. Bake until golden brown and filling is set, 20 to 25 minutes. Dust top with sugar and cinnamon. Serve hot, sliced into wedges.

Vegetarian version that I made up:

(Follow the general mixing and cooking directions in the link still but with these items)

• 5 tablespoons olive oil

• 2/3 bag of morning star *sausage* style crumbles since they have even more flavor, but you can use regular
  

• 1/2 large red onion

• Dash of butter chicken masala(Indian spice mix) OR just use the cinnamon/cayenne in the original recipe

• Salt and pepper(a dash of each)

• 4 large eggs (I took out some yolk to save on cholesterol)

• 3 tablespoons half&half creamer

• 8 phyllo/fillo sheets, thawed

I used the butter chicken masala mix because it is spicy but fragrant which I think is what the original recipe is going for, but it didn't taste Indian because I only used a little. I didn't have lemon juice, almonds, or parsley but I am sure it all would taste good in there.

Here are my own cooking progress pictures, you can click to get a bigger view.
First shows the layers of fillo dough, you want the edges to stagger so it's not just a rectangle. You can see it pushed inside a glass pie dish with the edges hanging over. Fill it, and push the edges over the top, and don't worry if they don't completely cover the top.

Finished: