Description
Greek Phyllo Meat Pie, known as Kimadopita, is a savory, spiced pie featuring a rich ground beef filling layered inside crisp, flaky phyllo pastry. This traditional Greek dish is bursting with warm spices like allspice, nutmeg, and cinnamon, balanced by fresh herbs and a creamy egg and yogurt mixture that keeps the phyllo tender and golden. Perfect as a flavorful main course or a hearty appetizer, Kimadopita offers a delicious taste of Greece in every bite.
Ingredients
Scale
Meat Filling
- 2 tablespoons olive oil
- 500g (17.6 oz) ground beef (or half ground beef and half ground pork)
- 200g (7 oz) leeks, finely chopped
- 130g (4.6 oz) onion, finely chopped
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 2 teaspoons sweet paprika
- â…“ teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 tablespoon fresh parsley, minced
- Salt and pepper to taste
Phyllo Mixture and Assembly
- 450g (1 package) phyllo pastry
- 145g (â…” cup) milk
- 70g (3 tablespoons) Greek yogurt
- 80ml water
- 120g (12 tablespoons) olive oil (or half olive oil and half vegetable oil, or melted butter)
- 2 medium eggs
- Salt and pepper to taste
Instructions
- Thaw the Phyllo: Place the phyllo pastry in the refrigerator overnight or let it thaw for at least 6 hours to ensure it softens without drying out, which is crucial for maintaining its delicate texture during baking.
- Prepare the Meat Filling: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks for even texture.
- Add Spices: Stir in ground allspice, nutmeg, cinnamon, sweet paprika, and coriander into the meat to infuse it with warm, aromatic flavors.
- Add Vegetables and Sauté: Incorporate the finely chopped leeks and onions into the pan. Reduce the heat to medium and sauté until the vegetables are softened and translucent, which enhances their sweetness and blends the flavors well.
- Season and Cool: Season the mixture with salt and pepper to taste. Remove the pan from heat, stir in the minced fresh parsley for a fresh herbal touch, and set aside to cool completely before assembling the pie.
- Prepare the Phyllo Mixture: In a bowl, whisk together the milk, Greek yogurt, water, olive oil, and eggs. Add salt and pepper to taste. This mixture will be used to brush the phyllo layers, helping them stay moist and golden.
- Assemble the Pie: Preheat your oven to 180°C (350°F). Using a greased baking dish, layer phyllo sheets one at a time, brushing each sheet generously with the prepared phyllo mixture to prevent drying. After layering half of the phyllo sheets, evenly spread the cooled meat filling over the base. Then, continue layering the remaining phyllo sheets on top, brushing each with the mixture.
- Bake: Once assembled, cut the pie into square or diamond shapes for easy serving. Bake in the preheated oven for approximately 45 minutes or until the phyllo is crisp, flaky, and golden brown.
- Serve: Allow the pie to cool slightly before serving, which helps the filling set and enhances the flavors.
Notes
- Thaw the phyllo pastry slowly in the fridge to avoid tearing and dryness.
- Use a mixture of ground beef and pork for a richer flavor if desired.
- Brush each phyllo layer thoroughly to ensure a moist, tender crust.
- Cut the pie before baking to make serving easier.
- Leftovers can be refrigerated and reheated, but phyllo is best enjoyed fresh for crispness.
