Food&Drinks,  Serbian Cuisine

Meat pie with mushrooms


  • 600g minced beef
  • 400g mushrooms
  • 1 onion
  • Salt
  • Pepper
  • Paprika
  • 2 eggs
  • 180g sour cream
  • 12g baking powder
  • 1 cup of milk
  • 300g of filo dough
  • Mineral water
  • Oil

Note: my best friend shared this wonderful recipe with me.

meat pie with mushrooms filling consisting of minced beef, onion, mushrooms, egg whites, baking powder and spices

The Filling

Sauté 600g of minced beef in finely chopped onion.

Add salt, pepper and paprika to taste.

Add the chopped champignons and continue to simmer until the mushrooms are done and integrated with the meat.

Whisk two egg whites until stiff, with 6g of baking powder.

Add the meat and mushrooms to egg whites, and gently mix until uniform.

the meat pie with mushrooms topping consists of egg yolks, sour cream, baking powder and a cup of milk


Mix well two egg yolks with 6g of baking powder and 180g of sour cream.

Add a cup of milk, and mix until uniform.

Assemble and bake

Oil the baking tray, and alternately arrange:

  • 1 filo dough sprinkled with oil and a bit of filling.
  • 1 filo dough sprinkled with mineral water and a bit of filling.

Continue until all the filling is used up, and cover with filo dough.

Cut the pie into cubes and pour over the topping.

Bake the pie in the preheated oven at 200°C for half an hour, covered, and uncovered for another 10 minutes until you get that perfect golden color.

Buon appetito!

Tamara Biljman home page of Walkindsky Explores content marketing practices

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I’m an art historian – digital marketer – passionate traveler – addicted writer – dedicated member of a long distance relationship mashup.

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I am an art historian turned content strategist who spends days exploring what makes people tick on all channels of communication. I love making sense of data, exploring new AI tools and crafting compelling content that raises brand authority. This doesn’t really come as a surprise considering my background – Interwar propaganda art that earned her two MA degrees and articles in international scientific journals.

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