Description
This traditional Greek Phyllo Meat Pie, or Kimadopita, features a flavorful minced meat filling seasoned with aromatic spices and fresh parsley, all encased in crispy, golden phyllo pastry. The pie is enhanced with a rich mixture of milk, Greek yogurt, eggs, and olive oil that keeps the phyllo moist and tender. Perfect for a family dinner or special occasion, this savory pie offers a delightful combination of textures and authentic Mediterranean flavors.
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 Dairy 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 refrigerator overnight or for at least 6 hours to prevent it from drying out and breaking during assembly.
- Prepare the Meat Filling: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef (or beef and pork mixture), breaking it up with a spoon as it cooks. Once browned, add the finely chopped leeks and onions. Stir in the ground allspice, nutmeg, paprika, cinnamon, and coriander, mixing well to incorporate the spices evenly. Reduce heat to medium and continue to sauté until the leeks and onions soften. Season with salt and pepper to taste. Remove the skillet from heat and stir in the minced fresh parsley. Set aside to cool.
- Prepare Dairy Mixture: In a small bowl, whisk together the milk, Greek yogurt, water, olive oil, eggs, salt, and pepper until smooth and well combined. This mixture will keep the phyllo tender and flavorful during baking.
- Assemble the Pie Base: Cut the phyllo stack in half and cover with a damp towel to keep it moist. Grease a 13×9-inch baking pan generously with oil. Lay two sheets of phyllo in the pan, allowing the edges to hang over the sides, and drizzle generously with the dairy mixture. Continue layering two sheets at a time, drizzling with the dairy mixture after every two sheets until half of the phyllo pastry is used.
- Add Meat Filling: Evenly spread the cooled meat mixture over the layered phyllo base, distributing it in a smooth, uniform layer.
- Cover with Remaining Phyllo: Continue layering the remaining phyllo sheets over the meat filling, two sheets at a time, drizzling the dairy mixture after every two sheets, just like the base layer. Fold the overhanging phyllo edges over the top and press gently to seal.
- Score and Pour: Using a sharp knife, cut the assembled pie into 8 equal pieces to make slicing easier after baking. Pour the remaining dairy mixture evenly over the top of the pie, ensuring it seeps into the cuts and moistens the top layer.
- Bake: Preheat your oven to 180°C (350°F). Place the assembled pie in the oven and bake for about 45–50 minutes, or until the phyllo is crisp and golden brown on top and the filling is heated through.
- Cool and Serve: Remove the pie from the oven and let it cool slightly in the pan for 10–15 minutes. This allows the juices to settle and makes serving easier. Cut through the scored lines and serve warm.
Notes
- Phyllo pastry must be thawed properly and kept covered with a damp towel during assembly to prevent drying out and cracking.
- You can substitute ground pork for ground beef or use a combination for richer flavor.
- The spice blend can be adjusted according to taste preferences; adding a pinch of chili flakes can add a spicy kick.
- For a richer pie, substitute olive oil in the dairy mixture with melted butter.
- If you prefer a vegetarian version, replace the meat with sautéed mushrooms and walnuts seasoned similarly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
