Description
This traditional Greek Phyllo Meat Pie, also known as Kimadopita, is a savory pie filled with spiced ground meat, leeks, and onions, all encased in crispy, golden layers of buttery phyllo pastry. It’s a comforting dish that’s perfect for family gatherings, dinner parties, or as a hearty weeknight meal. The unique blend of allspice, cinnamon, and paprika gives it a rich Mediterranean flavor that will leave your taste buds craving more.
Ingredients
Scale
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: 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 olive oil in a non-stick skillet over high heat. Add the ground meat, breaking it into crumbles. Sauté until browned and the juices have evaporated.
- Stir in allspice, nutmeg, cinnamon, paprika, and coriander.
- Add the leeks and onions, reduce heat to medium, and sauté until softened.
- Season with salt and pepper, then remove from heat and stir in the minced parsley. Let it cool.
- Assemble the Pie:
- Preheat the oven to 175°C (350°F).
- Whisk together milk, Greek yogurt, water, olive oil, eggs, salt, and pepper in a small bowl.
- Cut the phyllo stack in half, covering with a damp towel.
- Grease a 13×9-inch pan and layer two sheets of phyllo, drizzling with the milk mixture. Continue layering and drizzling with the milk mixture until half of the phyllo is used.
- Spread the meat filling evenly over the phyllo base.
- Cover with the remaining phyllo sheets, layering with the milk mixture as before.
- Cut the pie into 8 pieces and pour the remaining milk mixture over the top.
- Bake:
- Bake for 40-45 minutes, or until the top is golden and crispy.
- Let it cool slightly before serving.
Notes
- Be sure to keep the phyllo pastry covered with a damp towel while assembling to prevent it from drying out.
- You can substitute half of the ground beef with ground pork for a slightly richer flavor.
- If you prefer a spicier pie, add a chopped chili pepper or red pepper flakes to the meat filling.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1/8 of the pie
- Calories: 380
- Sugar: 2g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg