- 1 pound lean ground beef or turkey
- ½ red bell pepper, roughly chopped
- ½ yellow bell pepper, roughly chopped
- 1 zucchini, halved lengthwise and sliced
- 1 red onions, sliced into thin wedges
- 1 cup halved cherry tomatoes
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning or similar (I used Greek Freak Mediterranean Seasoning), plus more for garnishing
- 2 tablespoons red wine vinegar
- ¼ cup maple syrup
- 2 ounces feta cheese, coarsely crumbled
- 4 sheets phyllo pastry, fully thawed
Preheat the oven to 375°F.
Heat a skillet over medium-high heat. Add the ground beef or turkey and brown thoroughly, stirring often. Add the olive oil, Italian seasoning.; stir. Add the chopped peppers, zucchini, onions, and tomatoes; stir gently and cook for an additional 5 minutes.
Mix the maple syrup and red wine vinegar together and pour over the contents of the skillet.
Pour the meat and vegetable mixture into a baking dish. Sprinkle the feta cheese slices evenly over the top of the dish.
Lightly coat a sheet of phyllo pastry, pull a rectangle approximately 3" x 9" from the sheet, roll and tuck it gently to make a rose shape, and place it on top of the pie. Repeat with the rest of that sheet and more sheets until the top of the pie dish is covered (about four or five sheets). Sprinkle generously with a bit of extra seasoning.
Bake in the oven for around 30 minutes until golden brown and crispy.
- Yields: 6-8 servings
- Preparation Time: 1 hour