Prepare the Meat Filling: In a skillet over medium heat, warm the olive oil and sauté the chopped onion until soft and lightly golden. Add the ground beef, breaking it up with a spoon. Season with salt, pepper, cinnamon, and allspice. Cook until the beef is browned and fully cooked through. If using parsley, stir it in at the end. Set the mixture aside to cool slightly.

Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Layer the Phyllo Dough: Carefully unroll the phyllo dough and cover it with a clean, damp towel to prevent drying. Begin layering 8–10 sheets of phyllo in the dish, brushing each sheet with melted butter as you go. Let the edges slightly overhang the sides of the dish.

Add the Beef Filling: Evenly spread the cooked ground beef over the phyllo layers.

Top with More Phyllo: Layer another 8–10 sheets of phyllo on top of the beef, brushing each layer with butter. Fold in any overhanging edges and tuck them neatly. Brush the top generously with more melted butter.

Slice Before Baking: Using a sharp knife, score the top of the pie into squares or diamond shapes. This makes it easier to serve later and helps the custard soak in.

Make the Milk & Egg Mixture: In a small bowl, whisk together the milk and eggs. Pour this gently over the scored pie, allowing it to seep into the layers.

Bake: Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and crisp.

Cool & Serve: Let the Egyptian Beef Goulash rest for 10–15 minutes before slicing. Serve warm with salad or a side of pickles for contrast.