About this recipe

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Recipe highlight

Why you’ll love it

Bakery-level spiral pie at home in about an hour—mix, roll, bake. ⚡

Ingredients

• Meat filling
• 🧅 Onion, very fine dice: 300 g (2 cups / 10.6 oz)
• 🐄 Ground beef (80/20): 600 g (1⅓ lb)
• 🧄 Garlic, minced (optional): 6 g (2 cloves / 0.2 oz)
• 🫗 Sunflower oil: 30 ml (2 tbsp / 1 fl oz)
• 🧂 Salt: to taste (≈9 g / 1½ tsp)
• ⚫ Black pepper: 2 g (1 tsp / 0.07 oz)
• 🌶️ Sweet paprika: 2 g (1 tsp / 0.04 oz)
• 💧 Water or light stock (to moisten): 120 ml (½ cup / 4 fl oz)
• Phyllo & assembly
• 📜 Phyllo sheets, thawed: 450–500 g (10–12 large sheets / 16–18 oz)
• 🫗 Neutral oil or melted butter, for brushing: 120 ml (½ cup / 4 fl oz) dairy
• 💧 Sparkling water (for steam/lift): 60 ml (¼ cup / 2 fl oz)
• 🌰 Sesame seeds (optional): 1 tbsp (9 g / 0.32 oz) sesame

Preparation

• 1 Cook filling Warm oil; sauté onion with a pinch of salt 6–8 min until soft. Add garlic 30 sec. Crumble in beef; cook 6–8 min until just browned. Season with salt, pepper, and paprika. Stir in water/stock for a juicy mixture; cool completely.
• 2 Prep oven & pan Heat to 200°C / 400°F. Brush a 28–30 cm round pan with oil/butter.
• 3 Roll ropes Lay 1–2 phyllo sheets, brush lightly. Scatter a thin line of filling along a long edge; roll into a tight rope. Repeat to make 4–6 ropes.
• 4 Coil Place the first rope in the center of the pan and coil it. Add more ropes end-to-end to fill the pan. Brush top, drizzle sparkling water, and sprinkle sesame if using.
• 5 Bake Bake 35–45 min until deep golden and crisp. Rest 10 min before slicing into wedges.

Timing details

Nutrition

Estimated values per serving.

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