Ingredients:
- Phyllo dough #4, 18-22 sheets
- 2 + 2 Tbsp oil
- 2 onions
- 350-450g ground meat
- 300-350g mushrooms drained
- 2 eggs
- 220g sour cream or greek yogurt
- 2tsp baking powder
- 175g oil
- 200g club soda
- salt, pepper
Instructions:
- Use 2Tbsp oil and oil a 12″ x 16″ pan
- Saute chopped onions on 2 Tbsp oil until translucent. Then add meat and saute until meat is done. Add salt/pepper to taste.
- Saute the mushrooms so the liquid evaporates, around 5 mins on medium
- Set aside both.
- Mix eggs and then add 200g sour cream/yogurt. Mix well.
- Then add 175g oil and 200g club soda and baking powder. Mix well and set aside.
- In the pan add 5 sheets, one by one. After the 5th sheet, add half of the meat and onions mix.
- Then add another set of 5 sheets, one by one. After the 5th sheet, add all of the sauteed mushrooms.
- Guess what’s next? Yes, add another 5 sheets and then top it if the remaining meat & onion mix
- Then, cover with the rest of the sheets, probably 3-6 remained. Cut whatever size you want.
- After you cut the pie, pour the eggs/dairy/oil/soda mix. Slowly with a ladle. If you don’t do it slowly, the meat filling will start coming out.
- Finally, get a toothpick and make tiny holes across – 1 inch (2.5cm) apart
- Let it stand like that for 30 mins, then bake on 400F for 25-30+ mins.
