Greek Phyllo Meat Pie (Kimadopita)
User Reviews
4.8
87 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Servings
8 pieces
-
Calories
548 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Mediterranean, Greek
Greek Phyllo Meat Pie (Kimadopita)
Report
Crispy phyllo meat pie with spiced ground beef and leek filling and extra crispy pastry!
Share:
Ingredients
For The Meat Filling:
- 2 tablespoons olive oil
- 500 grams (17.6 ounce) ground beef or half ground beef and half ground pork
- 200 grams (7 ounce) leeks finely chopped
- 130 grams (4.6 ounce) onion finely chopped
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 2 teaspoon sweet paprika
- ⅓ teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 tablespoon fresh parsley minced
For The Pie:
- 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
Instructions
- Thaw phyllo in the fridge overnight or for at least 6 hours.
Prepare The Meat Filling:
- Heat 2 tablespoons of olive oil in a non-stick skillet over high heat.
- Add the ground meat and break it apart into coarse crumbles with a wooden spoon.
- Saute the meat until all juices drain from the pan and the meat is starting to brown.
- Add the spices. The allspice, nutmeg, cinnamon, coriander, and sweet paprika. Stir well.
- Add the leeks and onions and drop the heat to medium. Season with salt and pepper.
- Saute until leeks and onions soften.
- Remove from heat and stir in the parsley. Set aside to cool.
Make The Pie:
- Preheat oven to 175°C / 350°F.
- In a small bowl whisk together the milk, water, Greek yogurt, olive oil (or oil mixture), eggs, and season with salt and pepper. Set aside.
- Lay the phyllo stack flat open and cut it in half so you have 2 stacks of phyllo the size of the pan. One stack is for the bottom and the other one is for the top of the pie. Cover the phyllo with a tea towel so it won't air dry.
- Grease a 13 x 9-inch pan and add 2 sheets of phyllo. Drizzle the phyllo with 2 tablespoons of the milk mixture.
- Add 2 more phyllo sheets on top and again drizzle with 2 tablespoons of the milk mixture. Repeat this process until you have used up all of the first stack of phyllo.
- Add the ground meat filling and spread it evenly.
- Add phyllo on top the same way you did for the base of the pie, using the second stack of phyllo.
- Cut the pie into 8 pieces and pour the remaining milk mixture on top.
- Bake for 40-45 minutes until deep golden and crispy on top.
- Cut and serve with a side salad. Enjoy!
Equipments used:
Nutrition Information
Show Details
Serving
1serving
Calories
548kcal
(27%)
Carbohydrates
37g
(12%)
Protein
18g
(36%)
Fat
36g
(55%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
347mg
(14%)
Potassium
355mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
796IU
(16%)
Vitamin C
5mg
(6%)
Calcium
81mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 548kcal | 27% |
| Carbohydrates | 37g | 12% |
| Protein | 18g | 36% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 347mg | 14% |
| Potassium | 355mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 796IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
87 reviews
Excellent
Other Recipes
You'll Also Love
Phyllo Meat and Spinach Pie (Egyptian Goulash)
Mediterranean, Middle Eastern, Turkish
5.0
(12 reviews)
The Ultimate Greek Spaghetti with Meat Sauce Recipe – Makaronia me Kima
Mediterranean, Greek
5.0
(12 reviews)
