Greek Phyllo Meat Pie (Kimadopita) Recipe

Introduction

Greek Phyllo Meat Pie, known as Kimadopita, is a savory and comforting dish featuring a flavorful spiced meat filling wrapped in crispy, golden phyllo pastry. It makes for a satisfying meal that’s perfect for family dinners or entertaining guests.

Ingredients

• 2 tablespoons olive oil
• 500 grams (17.6 ounces) ground beef or half ground beef and half ground pork
• 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
• 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

1. Step 1: Thaw the phyllo pastry in the fridge overnight or for at least 6 hours.
2. Step 2: Prepare the meat filling by heating 2 tablespoons of olive oil in a non-stick skillet over high heat. Add the ground meat and break it apart into coarse crumbles with a wooden spoon. Sauté until the meat browns and juices evaporate.
3. Step 3: Stir in the ground allspice, nutmeg, cinnamon, coriander, and sweet paprika. Mix well to combine the spices evenly with the meat.
4. Step 4: Add the chopped leeks and onions, reduce the heat to medium, season with salt and pepper, and sauté until softened. Remove from heat and stir in the minced parsley. Set aside to cool.
5. Step 5: Preheat your oven to 175°C (350°F).
6. Step 6: In a small bowl, whisk together the milk, water, Greek yogurt, olive oil (or oil mixture), eggs, and a pinch of salt and pepper. Set aside.
7. Step 7: Lay the phyllo stack flat and cut it in half to create two stacks the size of your baking pan (approximately 13 x 9 inches). Cover with a tea towel to prevent drying.
8. Step 8: Grease the baking pan and place 2 sheets of phyllo on the bottom. Drizzle with 2 tablespoons of the milk mixture. Repeat by adding 2 more phyllo sheets and drizzling again, continuing until all sheets from the first stack are used.
9. Step 9: Spread the cooled meat filling evenly over the phyllo base.
10. Step 10: Cover the filling with the remaining phyllo sheets using the second stack, layering and drizzling with the milk mixture as before.
11. Step 11: Cut the assembled pie into 8 pieces and pour the remaining milk mixture on top.
12. Step 12: Bake for 40-45 minutes until the phyllo is deep golden brown and crispy. Remove from oven and let cool slightly before serving.
13. Step 13: Serve warm with a side salad and enjoy your authentic Kimadopita!

Tips & Variations

• For a richer flavor, substitute half the olive oil with melted butter when brushing the phyllo layers.
• Use a mix of ground beef and pork for added moisture and depth in the filling.
• Fresh herbs like mint or dill can be added to the filling for a different aroma.
• Ensure your phyllo is well covered with a damp towel to prevent it from drying out during preparation.

Storage

Store leftovers refrigerated in an airtight container for up to 3 days. To reheat, place pieces in a preheated oven at 175°C (350°F) for 10-15 minutes to restore crispiness. Avoid microwaving as it will make the phyllo soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Greek Phyllo Meat Pie?

Yes, you can freeze the pie either before or after baking. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking or reheating.

What can I substitute for leeks if I don’t have them?

If you don’t have leeks, you can use extra onions or a combination of onions and shallots for a similar mild, sweet onion flavor.

Greek Phyllo Meat Pie (Kimadopita) Recipe

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Greek Phyllo Meat Pie, known as Kimadopita, is a savory and aromatic pie made with layers of crisp phyllo pastry filled with a spiced ground meat mixture. This traditional Greek dish combines tender ground beef or pork with leeks, onions, and a blend of warm spices, all baked to golden perfection. Perfect as a hearty main course accompanied by a fresh side salad.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

For The Meat Filling:

• 2 tablespoons olive oil
• 500 grams (17.6 ounces) ground beef or half ground beef and half ground pork
• 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

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

1. Thaw Phyllo: Thaw the phyllo pastry in the refrigerator overnight or for at least 6 hours to prevent it from drying out and tearing during use.
2. Prepare the Meat Filling: Heat 2 tablespoons olive oil in a non-stick skillet over high heat. Add the ground meat and break it up into coarse crumbles with a wooden spoon. Sauté until the meat browns and the juices evaporate. Add the spices: allspice, nutmeg, cinnamon, coriander, and sweet paprika. Stir well to coat the meat evenly. Add the finely chopped leeks and onions, reduce the heat to medium, and season with salt and pepper. Cook until the vegetables soften, then remove from heat and stir in fresh parsley. Set aside and let it cool.
3. Preheat Oven: Preheat the oven to 175°C (350°F) to ensure it’s ready for baking the pie.
4. Prepare 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.
5. Assemble the Pie Base: Lay the thawed phyllo flat and cut it in half to create two stacks—one for the bottom and one for the top of the pie. Cover with a tea towel to keep it moist. Grease a 13 x 9-inch baking pan. Place 2 sheets of phyllo in the pan and drizzle with 2 tablespoons of the milk mixture. Continue layering two phyllo sheets at a time, drizzling with the milk mixture each time, until all the sheets in the first stack are used.
6. Add the Meat Filling: Spread the cooled meat mixture evenly over the layered phyllo base.
7. Top the Pie: Using the second stack of phyllo, repeat the layering and drizzling process as with the base. Once all layers are in place, cut the pie into 8 equal pieces to allow even cooking and easy serving. Pour the remaining milk mixture evenly over the top.
8. Bake: Bake the pie in the preheated oven for 40 to 45 minutes or until the top is deep golden and crispy. The pie should be bubbling and cooked through.
9. Serve: Allow the pie to cool slightly. Cut fully along the pre-scored lines and serve warm with a fresh side salad for a complete meal. Enjoy!

Notes

• Make sure to keep the phyllo covered with a damp cloth while working to prevent it from drying out.
• Using a mixture of ground beef and pork gives a richer flavor, but using just beef works fine.
• The spices can be adjusted to taste; the cinnamon and allspice give it a distinctive aroma typical of Greek meat pies.
• You can substitute vegetable oil for olive oil if preferred, or use melted butter for a more decadent flavor.
• Cutting the pie before baking helps the milk mixture seep into all parts and ensures even baking.

Keywords: Greek phyllo meat pie, Kimadopita, ground beef pie, savory Greek pie, phyllo pastry recipe