Egyptian Goulash: Phyllo Spinach Pie

Okay let’s clear up any confusion right off the bat! While the word goulash might bring to mind a hearty stew loaded with paprika, that’s the Hungarian version. Phyllo Spinach Pie (Egyptian Goulash) takes on a whole different form—it’s a scrumptious Phyllo Pie.

Traditionally, Egyptian Goulash is a savory meat pie. However, we’re putting our own twist on it with a delightful silky spinach filling!

Trust us, you’re in for a treat with our take on this authentic Egyptian staple. And the finest part? If you’re using pre-made phyllo dough (which we totally do!), this recipe comes together in a flash. Most of the time required is just spent patiently waiting while it bakes to golden perfection in the oven.

squares of baked phyllo spinach pie on parchment paper

Is this recipe vegetarian?

You bet! While traditional Egyptian goulash is stuffed with a spiced meat filling, ours is filled with a silky, cheesy spinach mixture. You might find that this recipe has a similar list of ingredients as a Greek Spanikopita!

This recipe is filled to the brim with cream cheese, mozzarella, and feta, so it is definitely not one of our vegan-friendly dishes. But it is a recipe that your vegetarian friends will love.

cream cheese, feta, mozzarella, and spinach in a bowl

Can I make my own phyllo dough?

Phyllo dough, also sometimes spelled Filo Dough, can be made with just a few ingredients. It is very likely that you probably already have what you need in your pantry! The dough itself is fairly simple to make, but rolling out the dough into sheets can turn into a real workout.

Usually, we go with pre-made packaged phyllo dough. It is much easier and less time-consuming, and the texture and flavor are always consistent. If you’re feeling adventurous, use the following instructions to make your phyllo dough at home!

How to make from-scratch phyllo dough

Combine 2 cups of all-purpose flour, 4 tablespoons of olive oil, a pinch of salt, 1 teaspoon of white vinegar, and 1/2 cup of warm water. Start to knead these ingredients with your hands into a dough. If you’re having trouble binding the dough, add in more water 1 tablespoon at a time. You may find that you need up to an additional 1/4 cup of water if your dough is particularly dry.
When your dough is combined and has a soft outer texture, set it aside to rest for at least an hour, up to 2 hours. Make sure to cover the dough in plastic wrap so that the outer layer does not oxidize.
Next, split the dough into small pieces. They should be on the smaller end, no more than a heaping tablespoon large.
Spread flour out on a clean dry surface and begin rolling out the balls. Your goal is to get these as thin as possible. If you can see light through the dough, you have made it thin enough! If not, keep going.
You can use them immediately upon rolling them out for this Egyptian Goulash recipe. In between layers, be sure to brush melted butter to create a flaky crust. If you are making them in advance, sprinkle flour in between each layer so that they do not stick together.

Truly, it’s not THAT difficult to make your own from-scratch phyllo dough. But it does take a decent amount of elbow grease to get the sheets of phyllo as thin as they need to be. This is why we always go with the packaged, pre-made phyllo dough.

phyllo dough being brushed with melted butter

spinach and cream cheese filling spread of phyllo dough sheets

Why do you alternate sheets of phyllo dough and butter?

The layers of melted butter between layers of phyllo dough are an important component of this recipe. It may not seem like much, but these buttery layers are what help you to achieve the reliable texture of Egyptian goulash.

Butter is a fat that helps crisp up each layer during the baking process. It may not seem like it would make a big difference, but let us tell you – it does! Without the layers of butter, these spinach pies will still be tasty but the texture will be doughy and potentially a bit gummy.

We strongly recommend against skipping this crucial step in the recipe!

close up image of baked phyllo spinach pie

How to make Egyptian Goulash aka phyllo spinach pie

Prepare the phyllo dough.
1. Brush melted butter onto the bottom of a deep baking dish or baking sheet. You will want a baking sheet that comes up at least an inch on all sides.
2. Add a sheet of phyllo dough.
3. Brush the phyllo dough with melted butter.
4. Repeat steps 2 and 3 until you have multiple layers of phyllo dough prepared.
Prepare the spinach filling
1. In a medium bowl, add a block of cream cheese, thawed and drained spinach (be sure to squeeze excess water very well), mozzarella, and feta.
2. Use a silicone spatula to thoroughly combine the spinach mixture until it is fully blended.
Assemble the spinach pie
1. Scoop all of the spinach pie filling onto the prepared phyllo dough. Gently spread the spinach pie mixture evenly across the top of the phyllo.
2. Add more layers of phyllo dough and melted butter, alternating between the two.
3. Cut your Egyptian goulash into pieces, but leave all the pieces assembled in the baking dish.
4. Mix milk, eggs, salt, and pepper and pour it over the spinach pie. Let sit for 15-20 minutes to soak up the mixture.
Bake the spinach pie
1. Bake in the oven at 375 degrees for 30-35 minutes. Your goal is to have a golden brown crust when you pull it out of the oven!
2. Allow it to cool for about 10 minutes, and serve warm.

Common Questions about Phyllo Spinach Pie

How do you keep phyllo dough from getting soggy with spinach?

Make sure your spinach filling is super well-drained — squeeze out every bit of moisture! Brush each layer of phyllo with butter or olive oil to create a fantastic crackly barrier that stays wonderfully flaky.

Why is my spinach pie watery?

The secret is draining both your spinach and feta really well. A speedy sauté of the spinach mixture can also help evaporate any sneaky excess moisture.

Can you use frozen spinach for phyllo pie?

Absolutely! Just thaw and squeeze the spinach super dry. Frozen spinach is actually reliable for this dish since it’s already chopped and often more economical than fresh.

How do you prevent phyllo from cracking?

Keep your phyllo covered with a slightly damp towel while working — it’s like a spa treatment for your dough! Work quickly, and your phyllo will stay perfectly pliable.

squares of phyllo spinach pie (Egyptian goulash)

the Ayyem kitchenServings: 9 people

Prep: 30 mins
Cook: 35 mins
Total: 1 hr 5 mins

This phyllo spinach pie is filled with spinach and three cheeses. It’s silky on the inside and crackly on the outside. Email

Ingredients

8 ounces room temperature cream cheese
10 ounces thawed and drained frozen spinach
1 cup shredded mozzarella cheese
3/4 cup feta cheese crumbles
8 Tablespoons melted butter or ghee
16 ounces phyllo dough sheets
3/4 cup whole milk
2 large eggs
salt and pepper to taste

Instructions

In a medium bowl, add a block of cream cheese, drained spinach (be sure to squeeze excess water very well), mozzarella and feta. Use a silicone spatula to thoroughly combine the spinach mixture until it is blended together.8 ounces room temperature cream cheese, 1 cup shredded mozzarella cheese, 3/4 cup feta cheese crumbles, 10 ounces thawed and drained frozen spinach
Brush melted butter onto the bottom of a 13×9 baking dish or baking sheet. You will want a baking sheet that comes up at least an inch on all sides. Add a sheet of phyllo dough. Brush the phyllo dough with melted butter.8 Tablespoons melted butter or ghee, 16 ounces phyllo dough sheets
Repeat steps 2 and 3 until you have used half of the layers of phyllo dough.
Scoop all of the spinach pie filling onto the prepared phyllo dough. Gently spread the spinach pie mixture evenly across the top of the phyllo.
Add more layers of phyllo dough and melted butter, alternating between the two. Cut your Egyptian goulash into pieces.
Whisk milk, eggs, salt and pepper and pour it over the spinach pie, be sure to leave all the pieces assembled in the baking dish. Let sit for 15-20 minutes to soak up the mixture.2 large eggs, 3/4 cup whole milk, salt and pepper to taste
Bake in the oven at 375 degrees for 30-35 minutes. Your goal is to have a golden brown crust when you pull it out of the oven! Allow it to cool for about 10 minutes, and serve warm.