Egyptian Golash – not the European meaning of Golash. Golash in Egypt is the stuffed phyllo dough sheets. It could be sweet (baklava – check the recipe here) or savory (meat/chicken/spinach).

Today we will do it with ground beef, half regular and half with pizza toppings:)

Ingredients

1 wrap of Phyllo dough

1/2 cup melted butter

1/2 cup corn oil

For healthier option (use coconut oil and pam spray mix)

4 cups of browned ground beef (onion, ground beef, salt, pepper, garlic powder, all spices)

1/4 cup shredded cheddar

Toppings: chopped fresh spinach (2 tbsp), 1/2 cup mozzarella, 1/4 cup diced tomatoes, 1/3 Jalapeno and olives if you like

1 egg

1 cup of milk

Directions:

Now for the Phyllo dough layers:
Note: Phyllo dough sheets could get hard and breakable if exposed to air for long time, so you can cover the sheets in the packet wrap while working with other sheets. Basically, we will work with 1/3 of the sheets, add the stuffing then add few more sheets then one more layer of meat stuffing cover with the remaining sheets. Each sheet should be very well brushed with the melted butter as demonstrated below.

In a pyrex or any other baking dish, brush its bottom with melted butter.
Add one layer of Phyllo dough and brush it with the melted butter and oil mix.

Keep repeating and brush with melted butter/oil mix each single sheet until you reach 1/3 of the packet.

Add the ground beef and some cheddar

Add one layer of Phyllo dough sheet on the top of the beef and brush with melted butter.

You can add one more layer of meet after 3 sheets or skip if you like less meat.

Keep adding sheet by sheet and brush each sheet with the melted butter/oil until you finish the full packet.

Cut with a sharp knife

Add 1 egg to 1 cup of milk and tiny bit of pepper and pour on the top

At half of it, add pizza topping mix for extra twist. Add mozzarella, fresh chopped spinach, diced tomatoes, a little bit of jalapeno and olives if you like.

Bake at 400F for 30 mins or until golden brown