Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Individual slices of savory baklava with beef and onion, garnished with parsley

Savory Beef and Onion Baklava (A Twist on the Classic Pastry)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: cooktimestory
  • Total Time: 1 hour 30 minutes
  • Yield: 24 pieces 1x

Description

This Savory Beef Baklava is a delicious twist on the classic sweet pastry. Layers of buttery, flaky phyllo dough are filled with seasoned ground beef and sautéed onions, then baked until golden and crisp. Finished with a light drizzle of broth for moisture and topped with fresh parsley, this savory version is rich, comforting, and perfect as a main dish or part of a larger spread.

Ingredients

Scale
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 pound ground beef
  • Salt and pepper, to taste
  • 2 oz tomato sauce
  • 1 1/2 sticks of unsalted butter, melted
  • 16-oz package phyllo dough, thawed
  • 1/2 cup beef broth, at room temperature
  • Freshly chopped parsley, garnish

Instructions

  1. Prepare the phyllo pastry: Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from the fridge 1 hour before using.
  2. Preheat the oven to 350°F. Unroll the thawed phyllo pastry and place the sheets in between two clean, damp kitchen towels. This will help keep the phyllo from drying out and breaking while you work.
  3. Make the filling: Heat olive oil in a large skillet over medium-high heat. Add the diced onions and cook for 3 to 5 minutes until translucent and fragrant. Then add the ground beef to the onions, using a spatula to break up the meat. Season with salt and pepper, and cook until browned, draining any excess fat. Once cooked through, add the tomato sauce and cook for another 2–3 minutes until everything is well combined. Remove from heat and allow the mixture to cool slightly.
  4. Assemble the baklava: Brush the interior of a 9” x 13” baking pan generously with melted butter, making sure to brush the sides as well. To assemble, carefully remove half the amount of phyllo sheets and place carefully into the pan to form the base layer. Keep the remaining phyllo covered with the damp towel. (Check first to make sure that the sheets of phyllo will fit the pan and trim using a pair of kitchen shears if needed.) Brush the topmost sheet with the melted butter generously.
  5. Spread an even layer of the ground beef and onions over the phyllo, making sure that it covers the entire width of the phyllo sheets. Then add the remaining phyllo sheets on top and generously brush the topmost sheet with the remaining melted butter. Using a sharp knife, carefully cut the pastry into your desired shapes (squares or diamonds), cutting all the way through all the layers to the bottom of the pan.
  6. Transfer to the oven and bake anywhere from 45 minutes to 1 hour, until the top is golden brown and crisp, and a toothpick inserted in the center comes out clean. (Because ovens vary, make sure to check on the baklava halfway through baking.)
  7. Prepare the beef broth: While the baklava bakes, heat beef broth in a small saucepan over medium heat. Bring to a gentle boil, then reduce the heat to low.
  8. Remove the baklava from the oven and carefully pour half of the beef broth evenly over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until the baklava appears thoroughly moistened.
  9. Let the baklava cool for 10 to 15 minutes before slicing all the way through the pre-cut lines and garnishing with parsley if desired.
  • Prep Time: 30
  • Cook Time: 60
  • Category: Entree
  • Cuisine: Mediterranean

Find it online: https://cooktimestory.com/2026/03/12/savory-beef-and-onion-baklava-a-twist-on-the-classic-pastry/