Phyllo Pie with Assag and Milk-Egg Custard

Ingredients

• Phyllo dough (Goulash)½ kg
• Milk2 cups
• Eggs3 eggs
• Asaj (seasoned minced meat; see Meat section)¼ kg
• ghee or oil2 tbsp
• salt, pepper, and spicesto taste

Allergens (inferred from ingredient names): cereals_gluten, eggs, milk

Nutrition per serving (modelled estimate, not measured): kcal 420, protein 16, fat 20, carbs 44, fiber 2, sugar 3

Original steps

1. Prepare the phyllo by placing half of it in a tray lightly greased with ghee.
2. Spread the asaj over half of the phyllo, then cover it with the remaining phyllo sheets.
3. Cut the pastry into pieces before putting it in the oven and pour the ghee over it.
4. Place in a medium-heat oven for approximately half an hour until the phyllo turns golden yellow.
5. Boil the milk and season it with salt, pepper, and spices; once cooled, add the well-beaten eggs.
6. Pour the milk and egg mixture over the phyllo along with a tablespoon of ghee, and leave it in the oven until the top browns, then cover it and turn off the oven.