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Beef Mince and Yogurt Filo Bake

Beef Mince and Yogurt Filo Bake

Eleanor Craig
This savory Beef Mince and Yogurt Filo Bake is a delightful fusion of Middle Eastern and Mediterranean flavors, wrapped lovingly in delicate layers of crispy filo pastry. It's an elegant dish that combines the richness of seasoned beef mince with the tanginess of yogurt, offering a perfect harmony of taste and texture for a memorable dining experience.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 portions
Calories 440 kcal

Ingredients
 
 

For the Beef Mince Filling

  • Raw meat mince500 grams ground beef (minced beef) - Choose a good quality mince with a bit of fat for flavor
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil - Extra virgin is preferred
  • Ripe yellow onion on a white background1 medium onion - Finely chopped
  • garlic2 cloves garlic - Minced
  • ground cumin1 teaspoon cumin - ground
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Heap of ground cinnamon and cassia cinnamon sticks0.5 teaspoon cinnamon
  • Spoon with tomato paste isolated on white background0.5 cup tomato paste - Organic if possible
  • Bowl of beef bone stock0.5 cup beef stock (beef broth or beef bouillon) - Low sodium recommended
  • parsley on white background0.25 cup parsley - Fresh, chopped

For the Yogurt Mixture

  • plain yogurt1 cup plain yogurt - Full-fat for a richer flavor
  • chicken egg1 large egg - Free-range if possible
  • wooden bowl of salt1 teaspoon salt
  • Ground black pepper pile, paths, top0.25 teaspoon ground black pepper - Freshly ground

For the Filo Assembly

  •  
    12 sheets filo pastry - Thawed if previously frozen
  • fresh butter pieces75 grams butter - Melted

Instructions
 

Prepare the Beef Mince Filling:

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic, cumin, coriander, and cinnamon, cooking for an additional 2 minutes until aromatic.
  • Add the beef mince to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 10 minutes. Drain any excess fat, and then stir in the tomato paste and beef stock. Simmer the mixture for 5 minutes until slightly thickened. Add the fresh parsley and mix well.

Prepare the Yogurt Mixture:

  • In a bowl, whisk together the yogurt, egg, salt, and black pepper until smooth. Set aside.

Assemble the Filo Bake:

  • Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with some of the melted butter. Lay one sheet of filo pastry in the dish and brush lightly with melted butter. Repeat this step until you have layered six sheets.
  • Spread the beef mince filling evenly over the pastry. Layer the remaining six sheets of filo over the top, brushing each lightly with melted butter. Be sure to tuck in any overhanging pastry.

Bake the Dish:

  • Pour the yogurt mixture evenly over the top layer of filo. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the yogurt is set.

Notes

  • For a crispier top, use a lower rack in the oven to ensure even heat distribution.
  • If filo pastry dries out, cover it with a damp cloth to maintain its pliability.

Nutrition

Calories: 440kcalCarbohydrates: 29gProtein: 24gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 952mgPotassium: 689mgFiber: 2gSugar: 6gVitamin A: 947IUVitamin C: 10mgCalcium: 98mgIron: 4mg
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