Greek Phyllo Meat Pie (Kimadopita)

Crispy, flaky, and packed with savory flavors, the Greek Phyllo Meat Pie (Kimadopita) is a delightful dish that’s perfect for any occasion. This heartwarming recipe combines spiced ground beef with tender leeks, all nestled between layers of golden phyllo pastry. Whether you’re hosting a dinner party or looking for a comforting family meal, this pie is sure to impress with its rich flavors and satisfying texture.

Why You’ll Love This Recipe

• Deliciously Flavorful: The blend of spices like allspice, nutmeg, and coriander elevates the taste of the ground beef and leeks.
• Crispy Texture: The layers of phyllo pastry create an irresistible crunch that complements the hearty filling perfectly.
• Simple Preparation: With straightforward steps and accessible ingredients, making this pie is easier than you think.
• Great for Sharing: This recipe serves eight, making it a fantastic choice for gatherings or family dinners.
• Versatile Dish: Enjoy it as an appetizer or a main course; it fits seamlessly into any meal plan.

Tools and Preparation

Before you start cooking, gather your tools to ensure a smooth process. Having everything ready will make preparing the Greek Phyllo Meat Pie easy and enjoyable.

Essential Tools and Equipment

• Baking dish
• Mixing bowls
• Whisk
• Frying pan
• Pastry brush

Importance of Each Tool

• Baking dish: Ensures even cooking and helps shape the pie perfectly.
• Mixing bowls: Useful for combining ingredients without making a mess.
• Whisk: Essential for mixing eggs and other liquids smoothly.
• Frying pan: Ideal for sautéing your filling ingredients to enhance their flavor.

Ingredients

Crispy phyllo meat pie with spiced ground beef and leek filling and extra crispy pastry!

For the Filling

• 2 tablespoons olive oil
• 500 grams (17.6 ounce) ground beef (or half ground beef and half ground beef)
• 200 grams (7 ounce) leeks (finely chopped)
• 130 grams (4.6 ounce) 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 Pastry

• 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

How to Make Greek Phyllo Meat Pie (Kimadopita)

Step 1: Prepare the Phyllo Pastry

Thaw phyllo in the fridge overnight or for at least 6 hours to ensure it’s easy to work with when assembling your pie.

Step 2: Cook the Filling

1. In a frying pan over medium heat, add olive oil.
2. Sauté chopped onions until translucent.
3. Add leeks and cook until soft.
4. Stir in ground beef; cook until browned.
5. Mix in spices and parsley; allow flavors to meld for about 5 minutes.

Step 3: Prepare the Egg Mixture

1. In a mixing bowl, whisk together milk, Greek yogurt, water, and eggs until smooth.

Step 4: Assemble the Pie

1. Preheat your oven to 180°C (350°F).
2. Brush your baking dish with olive oil.
3. Layer several sheets of phyllo pastry in the dish, brushing each layer with olive oil.
4. Spread the meat mixture evenly over the phyllo layers.
5. Pour the egg mixture over the filling.
6. Cover with remaining phyllo sheets, brushing each layer with olive oil.

Step 5: Bake

Place in preheated oven and bake for about 50 minutes or until golden brown on top. Let cool slightly before serving.

Enjoy your delicious Greek Phyllo Meat Pie!

How to Serve Greek Phyllo Meat Pie (Kimadopita)

Greek Phyllo Meat Pie, or Kimadopita, is a delightful dish that can be enjoyed in various ways. Here are some serving suggestions to enhance your dining experience.

For a Traditional Touch

• Lemon Wedges: Serve with fresh lemon wedges on the side for a zesty kick.
• Greek Salad: A refreshing Greek salad complements the rich flavors of the pie beautifully.

With Dips and Sauces

• Tzatziki Sauce: This yogurt-based dip adds a cool contrast to the spiced meat filling.
• Harissa Paste: For those who enjoy heat, serve with harissa for an extra layer of flavor.

Enjoying Warm or Cold

• Warm Serving: The pie is best enjoyed warm, as this enhances the flaky texture of the phyllo.
• Cold Leftovers: Kimadopita also tastes great cold, making it ideal for lunchboxes or picnics.

How to Perfect Greek Phyllo Meat Pie (Kimadopita)

Achieving the perfect Greek Phyllo Meat Pie requires attention to detail. Here are some tips to elevate your dish.

• Thaw Phyllo Properly: Ensure you thaw the phyllo overnight in the fridge to prevent tearing during assembly.
• Use Quality Ingredients: Fresh leeks and high-quality ground beef will enhance the overall flavor and texture.
• Layer Well: Don’t skimp on oiling each layer of phyllo; this ensures a crispy finish.
• Season Generously: Adjust spices according to your taste preferences for a personalized touch.

Best Side Dishes for Greek Phyllo Meat Pie (Kimadopita)

Pairing side dishes with your Greek Phyllo Meat Pie can elevate your meal. Here are some excellent options.

1. Greek Salad: A classic mix of tomatoes, cucumbers, olives, and feta cheese dressed in olive oil adds freshness.
2. Roasted Vegetables: Seasonal vegetables roasted with herbs create a colorful and nutritious side.
3. Rice Pilaf: Fluffy rice pilaf seasoned with herbs complements the pie without overpowering it.
4. Steamed Green Beans: Lightly steamed green beans provide crunch and balance to the richness of the pie.
5. Potato Wedges: Crispy potato wedges seasoned with garlic and herbs pair perfectly with Kimadopita.
6. Chickpea Salad: A hearty chickpea salad with lemon dressing offers protein and fiber alongside your meal.

Common Mistakes to Avoid

Many people encounter pitfalls when making Greek Phyllo Meat Pie (Kimadopita). Here are some common mistakes and how to avoid them.

• Boldly skipping the thawing process: Always ensure your phyllo pastry is completely thawed before use. If it’s still frozen, it will break and be difficult to handle.
• Boldly overfilling your pie: Be cautious not to add too much filling. A well-balanced filling allows the phyllo pastry to crisp up nicely without tearing.
• Boldly neglecting the layering technique: Proper layering is key for achieving a crunchy texture. Brush each layer of phyllo with oil or butter for optimal crispiness.
• Boldly underseasoning the filling: Spice up your filling! Use enough seasoning to enhance the meat and vegetables’ flavors. Taste as you go for the best results.
• Boldly rushing the baking time: Make sure to bake the pie until it is golden brown. Rushing this step can lead to a soggy base.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Greek Phyllo Meat Pie (Kimadopita)

• Wrap tightly in plastic wrap or aluminum foil.
• Store in the freezer for up to 2 months.

Reheating Greek Phyllo Meat Pie (Kimadopita)

• Oven: Preheat to 350°F (175°C) and heat for about 15-20 minutes until warmed through and crispy.
• Microwave: Heat on medium power for 1-2 minutes, but this may result in a softer crust.
• Stovetop: Place in a skillet over low heat, cover, and warm for about 10 minutes until hot.

Frequently Asked Questions

Here are some frequently asked questions about Greek Phyllo Meat Pie (Kimadopita).

What is Greek Phyllo Meat Pie (Kimadopita)?

Greek Phyllo Meat Pie (Kimadopita) is a savory dish made with layers of crispy phyllo pastry filled with spiced ground beef and vegetables, making it a delightful main course.

Can I use other meats instead of beef?

Yes! You can substitute ground turkey, lamb, or even chicken for a different flavor profile while maintaining similar cooking times.

How can I make Greek Phyllo Meat Pie (Kimadopita) vegetarian?

You can replace the meat with a mix of sautéed vegetables like mushrooms, spinach, or lentils seasoned similarly to create a delicious vegetarian version.

How do I know when my pie is done?

Your pie is ready when it has achieved a rich golden-brown color on top. The filling should be bubbly if you used moist ingredients.

Final Thoughts

Greek Phyllo Meat Pie (Kimadopita) offers a delightful combination of crispy pastry and flavorful filling that can impress any guest. Its versatility allows for various fillings, making it adaptable to your taste preferences. Don’t hesitate to customize this recipe by adding your favorite spices or vegetables!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Greek Phyllo Meat Pie (Kimadopita)

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• Author: Alexia
• Total Time: 1 hour 20 minutes
• Yield: Serves 8

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Description

Indulge in the delightful flavors of Greek Phyllo Meat Pie, or Kimadopita, a savory masterpiece that combines spiced ground beef and tender leeks, all wrapped in layers of crisp phyllo pastry. This dish is perfect for any occasion—be it a festive gathering or a cozy family dinner. Each bite offers a satisfying crunch paired with a rich filling that will surely impress your guests. Easy to prepare and even easier to enjoy, this recipe allows you to create a Mediterranean culinary experience right in your kitchen. Serve it warm with fresh lemon wedges or a side of tzatziki for an unforgettable meal.

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Ingredients

Scale 1x2x3x

• 500 grams ground beef
• 200 grams leeks (finely chopped)
• 450 grams phyllo pastry
• 145 grams milk
• 70 grams Greek yogurt
• 120 grams olive oil
• 2 medium-sized eggs
• 2 tablespoons olive oil
• 130 grams 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)

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Instructions

1. Thaw phyllo pastry overnight in the refrigerator.
2. In a frying pan, heat olive oil over medium heat and sauté chopped onions until translucent. Add leeks and cook until soft.
3. Stir in ground beef and cook until browned, then mix in spices and parsley; allow to meld for about 5 minutes.
4. In a bowl, whisk together milk, Greek yogurt, water, and eggs until smooth.
5. Preheat the oven to 180°C (350°F). Brush a baking dish with olive oil and layer several sheets of phyllo pastry, brushing each layer with olive oil.
6. Spread the meat mixture evenly over the phyllo layers. Pour the egg mixture on top and cover with remaining phyllo sheets, brushing each layer with olive oil.
7. Bake for about 50 minutes or until golden brown on top. Let cool slightly before serving.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Main
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 slice (150g)
• Calories: 410
• Sugar: 3g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 90mg