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Greek Phyllo Meat Pie (Kimadopita)

Delightful Greek Phyllo Meat Pie (Kimadopita) Recipe to Try

Indulge in this flavorful Greek Phyllo Meat Pie (Kimadopita) featuring layers of crispy phyllo pastry and a savory filling of ground beef and sweet leeks.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Can substitute with vegetable oil or melted butter.
  • 500 grams Ground Beef Can substitute with half ground pork for added flavor.
  • 200 grams Leeks Shallots or regular onions can be used if leeks are unavailable.
  • 130 grams Onion May substitute with more leeks or shallots.
  • 1 teaspoon Ground Allspice No substitute, but can use a mix of nutmeg and clove in a pinch.
  • ½ teaspoon Ground Nutmeg Can replace with mace if necessary.
  • 2 teaspoons Sweet Paprika Smoked paprika can be used for a different flavor profile.
  • ⅓ teaspoon Ground Cinnamon No direct substitute, but eliminate if not preferred.
  • 1 teaspoon Ground Coriander Can omit if not available.
  • 1 tablespoon Fresh Parsley Can substitute with other fresh herbs such as mint or dill.
For the Phyllo Pastry
  • 450 grams Phyllo Pastry Homemade phyllo can be used but may require more effort.
For the Egg Mixture
  • 145 grams Milk Almond milk or other plant-based milk can substitute.
  • 70 grams Greek Yogurt Can replace with sour cream or cream cheese.
  • 80 ml Water
  • 2 medium-sized Eggs

Equipment

  • Non-stick skillet
  • Baking pan
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Thaw Phyllo: Start by transferring the phyllo pastry from the freezer to the fridge overnight. On the day of baking, take it out and allow it to sit at room temperature for about an hour.
  2. Prepare Filling: In a non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat, brown the ground beef for 5-7 minutes, then stir in leeks and onions, cooking until softened.
  3. Prep Oven & Mixture: Preheat your oven to 175°C (350°F). Whisk together milk, Greek yogurt, water, and eggs until well combined.
  4. Layer Phyllo: Cut phyllo sheets in half to fit a greased 13 x 9-inch baking pan. Layer two sheets, drizzle with milk mixture, and repeat until you finish the first stack.
  5. Add Filling: Evenly spread the cooled meat filling over the layered phyllo base, then repeat layering the remaining phyllo sheets, drizzling with milk mixture in between.
  6. Cut & Bake: Cut the pie into 8 pieces before baking. Pour remaining milk mixture over the top and bake for 40-45 minutes until golden brown.
  7. Serve: Let the pie rest for a few minutes before serving, cutting to reveal the layers and filling.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

Leftovers are just as delicious and can be reheated in the oven. Store in an airtight container for up to 3 days.

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