Description
A delicious and crispy Greek phyllo meat pie, Kimadopita, filled with a spiced blend of ground beef, leeks, and aromatic spices, wrapped in flaky, golden phyllo pastry. Perfectly baked to achieve extra crispiness and served best warm with a fresh side 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
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
Instructions
- Thaw Phyllo: Thaw the phyllo pastry in the fridge overnight, then leave it at room temperature for about an hour, unopened, to prevent it from 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 into coarse crumbles with a wooden spoon. Sauté until the meat browns and all juices evaporate. Stir in all the spices: allspice, nutmeg, cinnamon, coriander, and sweet paprika. Mix well, then add the chopped leeks and onions, reduce heat to medium, season with salt and pepper, and sauté until softened. Remove from heat, stir in the minced parsley, and set aside to cool.
- Preheat Oven: Set the oven temperature to 175°C (350°F) to ensure it reaches the right temperature for baking the pie.
- Prepare Milk Mixture: In a small bowl, whisk together the milk, water, Greek yogurt, olive oil (or the oil mixture), eggs, and season with salt and pepper. Set this mixture aside.
- Prepare Phyllo Layers: Lay the phyllo stack flat and cut it in half, creating two stacks the size of your baking pan (13 x 9 inches). Cover the phyllo with a tea towel to prevent drying out.
- Assemble The Bottom Layer: Grease your 13 x 9-inch baking pan. Place 2 sheets of phyllo in the pan and drizzle with 2 tablespoons of the milk mixture. Repeat the layering with 2 more sheets and drizzle again. Continue this layering process using all sheets from the first stack, drizzling with the milk mixture between layers.
- Add Meat Filling: Spread the cooled ground meat mixture evenly over the layered phyllo base.
- Assemble The Top Layer: Using the second stack of phyllo, layer the sheets on top of the meat filling just like the bottom, drizzling with the remaining milk mixture between sheets.
- Score and Bake: Cut the assembled pie into 8 pieces before baking to make serving easier. Pour any remaining milk mixture over the top. Bake in the preheated oven for 40-45 minutes or until the pie is deep golden and the phyllo is crisp and flaky.
- Serve: Remove from oven, let cool slightly, then cut fully and serve warm with a fresh side salad. Enjoy your crispy and flavorful Greek phyllo meat pie!
Notes
- Thawing phyllo properly is crucial to avoid tearing when layering.
- You can substitute the olive oil with melted butter for a richer flavor.
- Ensure the meat filling is cooled before assembling to prevent the phyllo from becoming soggy.
- Cutting the pie before baking helps prevent the phyllo from cracking during cooking.
- Serve with a fresh, green salad or Tzatziki for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
