Description
This Greek Phyllo Meat Pie, known as Kimadopita, is a hearty and flavorful savory pie featuring a spiced ground beef filling enveloped in crisp, flaky phyllo pastry. Enhanced with aromatic spices like allspice, nutmeg, cinnamon, paprika, and coriander, and enriched with a yogurt and milk mixture, this traditional pie is perfect for family meals or entertaining guests.
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 and Milk Mixture
- 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 Phyllo: Thaw the phyllo pastry in the fridge overnight or for at least 6 hours to prevent it from drying out.
- Prepare the Meat Filling: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the ground beef (or beef and pork mix) and cook until browned. Add the finely chopped leeks and onions, sautéing until softened. Stir in ground allspice, nutmeg, cinnamon, sweet paprika, and ground coriander to the meat mixture. Season with salt and pepper to taste. Remove from heat and stir in the minced parsley. Allow the mixture to cool.
- Prepare the Milk Mixture: In a small bowl, whisk together the milk, Greek yogurt, water, olive oil, eggs, salt, and pepper until smooth and well combined.
- Assemble the Pie: Preheat the oven to 180°C (350°F). Cut the phyllo stack in half and keep covered with a damp towel to prevent drying. Grease a 13×9-inch (33×23 cm) pan. Lay two sheets of phyllo at the bottom of the pan and drizzle generously with the milk mixture. Continue layering phyllo sheets two at a time, drizzling each layer with the milk mixture until half of the phyllo is used.
- Add the Filling: Spread the cooled meat filling evenly over the layered phyllo base.
- Top Layers: Cover the meat filling with the remaining phyllo sheets, continuing to layer two sheets at a time and drizzling each layer with the remaining milk mixture.
- Cut and Finish: Using a sharp knife, cut the assembled pie into 8 pieces, slicing through all layers. Pour any remaining milk mixture evenly over the top of the pie.
- Bake: Bake the pie in the preheated oven for approximately 45-50 minutes, or until the phyllo is golden brown and crisp.
- Cool and Serve: Remove from the oven and allow the pie to cool slightly before serving to let the filling set.
Notes
- Ensure the phyllo is thawed properly and kept covered with a damp towel to prevent it from drying and cracking during assembly.
- You can substitute some or all of the ground beef with ground pork for varied flavor.
- For a richer pie, use melted butter instead of olive oil in the milk mixture.
- Cutting the pie before baking helps the phyllo to bake evenly and makes serving easier.
- This pie is best enjoyed warm and pairs well with a fresh Greek salad or tzatziki sauce.
