Greek Phyllo Meat Pie (Kimadopita) Recipe

Introduction

There’s something about the savory and aromatic scent of a Greek meat pie filling a home that instantly brings comfort. I first made this Greek Phyllo Meat Pie (Kimadopita) for a family gathering, and it was an instant hit. The combination of ground meat, aromatic spices, and the crisp, buttery layers of phyllo pastry won over everyone, from the kids to the adults. The filling is rich with flavors from the allspice, cinnamon, and paprika, while the phyllo dough adds the perfect flaky crunch. Since then, this recipe has become a go-to for gatherings and dinner parties, always leaving me with a sense of pride and a table full of happy faces.

Ingredients

For the 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
• ⅓ teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 tablespoon fresh parsley, minced
• Salt and pepper to taste

For the Pie:

• 450g (1 package) phyllo pastry
• 145g (⅔ 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:

1. Begin by thawing your phyllo pastry. Place it in the refrigerator overnight or for at least 6 hours to avoid it drying out when you handle it. This step is essential for achieving the perfect texture.

Prepare the Meat Filling:

2. In a non-stick skillet, heat 2 tablespoons of olive oil over high heat. Add the ground beef (or ground beef and pork mixture) and break it into crumbles as it cooks. Sauté until the juices have evaporated and the meat starts to brown, creating a rich, flavorful base.
3. Stir in the ground allspice, nutmeg, cinnamon, paprika, and coriander, mixing well to allow the spices to infuse the meat.
4. Add the finely chopped leeks and onions, reducing the heat to medium. Season with salt and pepper. Continue to sauté the mixture until the onions and leeks soften, and their sweetness is released. This adds depth to the filling.
5. Once the mixture is well-cooked, remove from heat. Stir in the minced parsley for a fresh, herbaceous note. Set the filling aside and let it cool to room temperature.

Assemble the Pie:

6. Preheat your oven to 175°C (350°F).
7. In a small bowl, whisk together the milk, Greek yogurt, water, olive oil (or a mix of olive and vegetable oil), eggs, salt, and pepper until fully combined.
8. To assemble the pie, first cut the phyllo pastry stack in half. You’ll use one half for the base and the other for the top. Cover the phyllo with a tea towel to prevent it from drying out while you work.
9. Grease a 13×9-inch baking dish or pan. Start by layering two sheets of phyllo on the bottom of the pan, brushing each layer generously with the milk mixture.
10. Continue layering phyllo sheets, drizzling with the milk mixture between each layer, until you have used all of the first half of the phyllo dough.
11. Spread the cooled meat filling evenly over the phyllo base, ensuring it is well-distributed.
12. Use the second half of the phyllo stack to cover the meat filling, repeating the layering process with the milk mixture between each sheet.
13. Cut the assembled pie into 8 pieces to allow even cooking, and pour the remaining milk mixture over the top for an extra crispy finish.

Bake:

14. Place the pie in the preheated oven and bake for 40-45 minutes, or until the top is golden and crispy. The phyllo layers should be flaky and crunchy, while the meat filling remains tender and flavorful.

Nutrition Facts (Servings and Calories per Serving)

• Servings: 8 servings
• Calories per serving: 380 calories (approximately, depending on exact ingredients used and portion size)
• Fat: 25g
• Carbohydrates: 30g
• Protein: 15g
• Fiber: 1g

Note: These values are approximate and may vary based on specific brands or variations used in the recipe.

Preparation Time

• Prep time: 25 minutes
• Cook time: 45 minutes
• Total time: 1 hour 10 minutes

How to Serve

This Greek Phyllo Meat Pie (Kimadopita) is perfect as a main dish or as part of a larger spread. Here are some ways to serve it:

• As a Main Course: Serve the pie with a fresh, crisp side salad to balance the richness of the meat filling and phyllo pastry.
• With Greek Yogurt: Add a dollop of Greek yogurt on the side for added creaminess and a slight tang.
• With Olives: Serve alongside some marinated olives to enhance the Mediterranean flavors.
• As Part of a Mezze Platter: Include small slices of the pie in a mezze platter with other Greek appetizers like hummus, tzatziki, and pita bread.

Additional Tips

1. Keep Phyllo Covered: Phyllo pastry dries out quickly, so always keep the stack covered with a damp tea towel while you work to prevent it from cracking.
2. Use a Mix of Meats: For an even richer flavor, use a combination of ground beef and ground pork. The pork adds moisture and a slightly sweet flavor that complements the spices well.
3. Be Generous with the Olive Oil: Don’t skimp on the olive oil when brushing the phyllo. It’s essential for creating those crispy, golden layers.
4. Cool the Filling: Allow the meat filling to cool before adding it to the phyllo to prevent the pastry from becoming soggy.
5. Slice Before Baking: Cut the pie into portions before baking to make it easier to serve once it’s done.

Recipe Variations

• Vegetarian Version: Swap the meat filling for a combination of sautéed vegetables like spinach, mushrooms, and feta cheese. Season with the same spices for a unique, meatless alternative.
• Spicy Version: Add a chopped chili pepper or a teaspoon of red pepper flakes to the meat mixture for a spicy kick.
• Cheese Version: Mix in some shredded feta cheese or ricotta with the meat filling to add a creamy texture and enhance the flavor.

Serving Suggestions

• Pair the pie with a Greek Salad of tomatoes, cucumber, olives, red onion, and feta, dressed with olive oil and lemon juice.
• Add a light Tzatziki sauce for extra flavor on the side.
• Serve with a crusty baguette or pita to soak up any juices.

Freezing and Storage

• Freezing: This Greek meat pie freezes very well. After baking, allow it to cool completely. Slice it into portions and wrap each slice tightly in plastic wrap, then place them in an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, bake from frozen at 175°C (350°F) for 25-30 minutes.
• Storage: Store leftover pie in the refrigerator for up to 3 days. To reheat, place slices in the oven at 175°C (350°F) for 10-15 minutes for best results.

FAQ Section

1. Can I make this recipe ahead of time?
Yes! You can prepare the meat filling and assemble the pie the night before. Simply cover and refrigerate overnight, and bake it the next day.

2. Can I use store-bought phyllo dough?
Absolutely! Store-bought phyllo is a time-saver and works perfectly for this recipe.

3. Can I use a different type of meat?
You can substitute ground lamb, turkey, or chicken for the beef and pork. Just be aware that the flavor profile will change slightly.

4. Is this recipe spicy?
The recipe is not inherently spicy, but you can add chili flakes or hot peppers to adjust the spice level to your liking.

5. How can I make the crust more buttery?
You can use melted butter instead of olive oil for brushing the phyllo, which will give the crust a richer, buttery flavor.

6. Can I use frozen leeks?
Yes, frozen leeks are a great substitute if fresh leeks are unavailable. Just be sure to thaw and drain them before using.

7. Can I make this recipe gluten-free?
Unfortunately, phyllo dough is not gluten-free. However, you can try using gluten-free phyllo dough if you find it.

8. Can I freeze the pie before baking it?
Yes! Assemble the pie, wrap it tightly, and freeze it before baking. Bake it straight from the freezer, adding a few extra minutes to the cooking time.

**9. How can I add more flavor to the meat filling?

**
Add a splash of red wine or a teaspoon of tomato paste to the meat filling for extra depth.

10. Can I make individual servings?
Yes, you can cut the phyllo into smaller squares and bake individual servings in a muffin tin or mini pie pans.

Conclusion

This Greek Phyllo Meat Pie (Kimadopita) is a flavorful, satisfying dish that brings the best of Mediterranean comfort food to your table. With its crispy layers of phyllo, savory meat filling, and aromatic spices, it’s sure to become a family favorite. Whether you’re making it for a special occasion or as a weeknight dinner, this recipe is both versatile and delicious.

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