Egyptian Goulash Spinach Pie

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A hearty Egyptian-style savory pie filled with warmly spiced ground beef and wilted spinach, wrapped in a tender shortcrust pastry. The filling borrows from classic goulash seasoning with cumin, coriander, and a hint of cinnamon for an aromatic Middle Eastern twist.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 27 gFat
• 12 gSaturated Fat
• 34 gCarbs
• 4 gFiber
• 4 gSugar
• 22 gProtein
• 520 mgSodium
• 640 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 20 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the pastry dough

• 2 1/2 cups all-purpose flour
• 1 tsp fine sea salt
• 3/4 cup cold unsalted butter, cubed
• 1 large egg yolk
• 1/3 cup ice-cold water
• 1 tsp white vinegar

For the goulash beef filling

• 1 lb (450 g) ground beef
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 2 tbsp tomato paste
• 1 small tomato, finely diced
• 1 tbsp olive oil
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper

For the spinach layer and finishing

• 1 lb (450 g) fresh spinach, rinsed and roughly chopped
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 large egg, beaten (for egg wash)
• 1 tbsp toasted sesame seeds

Directions

1. Make the dough: pulse flour, salt, and butter in a food processor until crumbly. Add egg yolk, water, and vinegar and pulse just until a dough forms. Wrap in plastic and refrigerate for 30 minutes.
2. Cook the filling: heat olive oil in a skillet over medium heat and sauté onion for 4 minutes until translucent. Add garlic, cumin, coriander, paprika, cinnamon, and allspice and toast for 30 seconds until fragrant.
3. Add the ground beef and brown for 6 to 8 minutes, breaking it apart. Stir in tomato paste and diced tomato, season with salt and pepper, and simmer 5 minutes until thickened. Remove from heat and let cool slightly.
4. Prepare the spinach: in a separate pan, sauté the small onion in olive oil for 3 minutes, add spinach in batches, and cook until just wilted, about 3 minutes. Drain well, then stir in dill and parsley.
5. Assemble the pie: roll out two-thirds of the dough and line a 9-inch (23 cm) pie dish. Spread the spinach layer first, then spoon the goulash beef filling evenly over the top.
6. Roll out the remaining dough into a circle, place over the filling, and crimp the edges to seal. Cut 4 small steam vents on top, brush generously with beaten egg, and sprinkle with sesame seeds.
7. Bake in a preheated oven at 375°F (190°C) for 35 to 40 minutes until the crust is deep golden brown and the filling bubbles through the vents.
8. Cool on a wire rack for at least 10 minutes before slicing so the layers set. Serve warm or at room temperature with a side of plain yogurt or a squeeze of lemon.

Cook’s Notes

• Squeeze the wilted spinach very well in a clean kitchen towel so the pie does not turn soggy.
• For a flakier crust, freeze the butter cubes for 10 minutes before mixing into the flour.
• A pinch of cayenne in the beef adds a gentle Egyptian-style warmth without overpowering the cinnamon.
• Serve leftovers cold the next day; the flavors deepen beautifully overnight in the refrigerator.

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