Greek Beef Phyllo Pockets

Greek Beef Phyllo Pockets


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This Greek dish is the perfect finger-food with a flaky, crunchy crust surrounding a spicy beef filling. Try this recipe for the perfect appetizer to serve at parties, or a tasty lunch item to eat on the go!

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Chicago IL

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

15 Pockets


  • 10 sheets phyllo pastry
  • 1 lb ground beef
  • 1 potato, grated
  • ½ onion, minced
  • 2 cloves garlic, minced
  • 2 Tbs grated fresh ginger
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ½ tsp cayenne pepper
  • ½ C water
  • ½ C frozen peas
  • 2 Tbs tomato paste
  • ¼ C melted butter

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Brown ground beef in a frying pan and drain grease. Add potato, onion, garlic, ginger, other spices and water to beef and cook for 5-10 minutes.

Stir ensure that no ingredients sticks to the bottom of the pan.

Once onions are mostly cooked and tender, stir in the tomato paste and peas. Cook mixture for a few more minutes, then remove from heat and cool.

Lay two sheets of freshly thawed phyllo paper over each other on a cutting board, then cut into three by three inch strips. Add beef filling to one corner of the phyllo strips, and fold the other corner over it to make a triangle. Fold the remaining phyllo dough over the pocket, then brush with melted butter and place on a baking sheet.

Bake in a 350F oven for 15-20 minutes. Serve hot.

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