Description
Greek Phyllo Meat Pie, known as Kimadopita, is a delicious savory pie made with layers of crispy phyllo pastry filled with a spiced ground beef mixture. This traditional Greek dish features aromatic herbs and spices, tender leeks and onions, baked to a golden perfection. Ideal as a hearty meal served with a fresh salad.
Ingredients
For The Meat Filling:
- 2 tablespoons olive oil
- 500 grams (17.6 ounces) ground beef
- 200 grams (7 ounces) leeks, finely chopped
- 130 grams (4.6 ounces) onion, finely chopped
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 2 teaspoons sweet paprika
- ⅓ teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 tablespoon fresh parsley, minced
- Salt and pepper to taste
For The Pie:
- 450 grams (1 package) phyllo pastry
- 145 grams (⅔ cup) milk
- 70 grams (3 tablespoons) Greek yogurt
- 80 ml water
- 120 grams (12 tablespoons) olive oil or half olive oil and half vegetable oil (or melted butter)
- 2 medium-sized eggs
- Salt and pepper to taste
Instructions
- Thaw Phyllo: Thaw the phyllo pastry in the refrigerator overnight. Before using, leave it unopened at room temperature for about an hour to prevent drying out.
- Prepare The Meat Filling: Heat 2 tablespoons of olive oil in a non-stick skillet over high heat. Add the ground beef and break it apart with a wooden spoon, cooking until juices evaporate and meat begins to brown. Stir in the ground allspice, nutmeg, cinnamon, coriander, and sweet paprika. Add the chopped leeks and onions, reduce heat to medium, season with salt and pepper, and sauté until softened. Remove from heat and stir in the minced parsley. Allow the filling to cool.
- Preheat Oven: Set your oven to 175°C (350°F) to prepare for baking the pie.
- Mix The Milk Mixture: In a small bowl, whisk together milk, water, Greek yogurt, olive oil (or oil mixture), eggs, and season with salt and pepper. Set aside.
- Prepare The Phyllo Base: Lay the phyllo pastry flat and cut the stack into two equal halves. One half is for the bottom and the other for the top of the pie. Cover the phyllo with a damp tea towel to keep it from drying. Grease a 13 x 9-inch baking pan and place 2 sheets of phyllo, drizzling 2 tablespoons of the milk mixture over them. Continue layering phyllo sheets and drizzling the milk mixture until the first stack is used.
- Add Meat Filling: Spread the prepared meat filling evenly over the phyllo base in the pan.
- Layer The Top Phyllo: Using the second stack of phyllo, layer the sheets on top of the meat filling the same way as the base, drizzling milk mixture between sheets.
- Score and Drizzle: Cut the assembled pie into 8 pieces inside the pan. Pour the remaining milk mixture evenly over the top.
- Bake: Bake in the preheated oven for 40-45 minutes until the phyllo is deep golden and crispy.
- Serve: Remove from the oven, allow to cool slightly, cut fully, and serve warm with a side salad. Enjoy!
Notes
- Keep the phyllo covered with a damp towel at all times to prevent it from drying out and becoming brittle when working with it.
- Ground beef can be substituted with ground lamb for a more traditional Greek flavor.
- Adjust seasoning spices according to your taste preferences.
- The pie can be reheated in the oven to maintain crispness.
- Use a mixture of olive oil and melted butter for a richer flavor and more golden crust.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
