This recipe may look daunting, but really it is not that hard – even for those of you who are nervous about filo (phyllo) pastry dough. You don’t have to be a chef or even have much experience to pull this off!
Egyptians generally make this with ground meat. We’ve substituted vegetables that are cholesterol-free and vitamin rich! Thanks to Tutu for the recipe!
- 1 package of goulash (also known as filo or phyllo pastry dough)
- 3 to 4 small tomatoes, chopped
- 1 package of frozen vegetable soup mix (400 g)
- 1 vegetable bouillon cube
- 2 1/2 cups water
- 1 teaspoon tomato paste
- about 1/4 cup oil for brushing the pastry (add more if needed)
1. Set the goulash out of the freezer to thaw. (The package advises at least 3 hours.) [Also, if you are going to cook the pie on the same day, preheat the oven to gas mark 5, 375 degrees F, or 190 degrees C.]
Prepare the vegetables:
2. Chop tomatoes and put them in a medium pot.
3. Add the package of frozen vegetable soup mix to the pot with the tomatoes. Mix in the 2 1/2 cups of water and 1 vegetable bouillon cube.
4. Simmer on low heat until the vegetables are tender (about 40 minutes).
5. Drain the vegetables in a strainer, keeping the liquid aside.
Prepare the pie:
6. Oil a casserole dish (9 x 13-inch or 23 x 33 cm).
7. Open the goulash package, spread out the bundle of sheets (they are usually folded over themselves). Count the total number of sheets by lifting the edges. I usually find the total to be between 16 and 17. You will need to use half on the bottom of the pie and half on the top. Place a damp towel over them to avoid drying out.
8. Put one sheet in the oiled casserole dish, and brush with oil.
9. Gently lift another sheet from the stack and place it on the first one. Brush with oil.
10. Continue until you have done about 8 sheets, or half the goulash package.
11. Spread the cooked vegetables and tomatoes on the top layer sheet.
12. Place another sheet on top of the vegetables and brush with oil. You are beginning to make the top layer of the pie now.
13. Continue will the rest of the sheets, each time brushing with oil until you have used all the sheets.
Cook the pie:
14. Preheat the oven to gas mark 5, 375 degrees F, or 190 degrees C, if you haven’t yet.
15. Heat up the reserved liquid from the vegetables, adding one teaspoon of tomato paste.
16. Cut the goulash into squares (about 15).
17. Cook in the oven for 7 minutes.
18. Remove and pour the reserved vegetable liquid (between 3/4 of a cup to 1 cup) over the top of the pie, just covering the top.
19. Leave in the oven for 40-50 minutes or until golden and crispy.
Note: I frequently do the steps required in preparing the vegetables and the pie on one day, cover the uncooked pie with foil and put in the refrigerator to be cooked another time. On the day I want to cook the pie, I remove it from the fridge and then do the steps included in the ‘cook the pie’. That way, if I’m having guests, there’s not too much preparation to be done on the same day.
Serving Suggestions and Variations:
- You can actually use any fresh or frozen vegetables as a filling. Be creative!
Calories: 104; Fat: 5g; Cholesterol: 0g; Carbohydrates: 13g; Fiber: 2g; Protein: 2g