Greek Phyllo Meat Pie (Kimadopita)
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
50 mins
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Servings
8 pieces
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Calories
548 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Greek
Greek Phyllo Meat Pie (Kimadopita)
Description
Kimadopita combines a ground meat filling spiced with a distinctive blend of warm spices including allspice, cinnamon, coriander, nutmeg, and sweet paprika, sautéed with finely chopped leeks and onions. Fresh parsley adds brightness. The meat is cooked until browned and vegetables soften, developing depth of flavor.
The pie is assembled using phyllo pastry sheets layered in a pan, separated into bottom and top stacks. A custard-like mixture of milk, Greek yogurt, olive oil, eggs, and seasoning is whisked and brushed between phyllo layers, helping create a moist but crisp texture when baked at moderate oven temperature.
Baking yields a golden, flaky crust encasing the warmly spiced meat filling, presenting contrasting textures between crispness and tender filling. This pie can be served as part of a meal or as a standalone savory pastry.
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) leek finely chopped
- 130 grams (4.6 ounce) onion finely chopped
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 2 teaspoon paprika sweet
- ⅓ teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 tablespoon parsley minced, fresh
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 egg
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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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