World Recipe Archive
← All recipes

Greek Phyllo Meat Pie (Kimadopita)

🇬🇷 Greece

Servings: 8 Prep: 30 minutes Cook: 50 minutes Total: 1 hour 20 minutes

Ingredients

  • 2 tablespoons olive oil
  • 500 g ground beef (or half beef, half pork)
  • 200 g leeks, finely chopped
  • 130 g onion, finely chopped
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons sweet paprika
  • 1/3 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 tablespoon fresh parsley, minced
  • 450 g phyllo pastry (1 package)
  • 2/3 cup milk
  • 3 tablespoons Greek yogurt
  • 80 ml water
  • 120 g olive oil (or half olive oil, half vegetable oil or melted butter)
  • 2 medium eggs

Steps

  1. Thaw the phyllo pastry in the fridge overnight, then let it sit at room temperature for about an hour, still in its package.
  2. Heat olive oil in a large pan and sauté the leeks and onion until softened.
  3. Add the ground meat and cook until browned, breaking it apart with a spoon.
  4. Stir in the allspice, nutmeg, paprika, cinnamon, and coriander; season with salt and pepper.
  5. Cook until the meat mixture is fully cooked and any liquid has evaporated.
  6. Remove from heat, stir in the parsley, and let the filling cool.
  7. In a bowl, whisk together the milk, Greek yogurt, water, olive oil, and eggs to make the phyllo brushing mixture.
  8. Preheat the oven to the temperature needed for baking (about 180°C/350°F).
  9. Layer half of the phyllo sheets in a greased baking pan, brushing each sheet with the milk-egg mixture.
  10. Spread the cooled meat filling evenly over the phyllo layers.
  11. Top with the remaining phyllo sheets, brushing each one with the milk-egg mixture as before.
  12. Score the top layers into portions and bake until golden brown and crisp, about 50 minutes.
  13. Let the pie cool slightly before slicing and serving.

Notes

A traditional Greek savory pie made with layers of phyllo pastry and a spiced ground meat filling.

Source: realgreekrecipes.com