Print

Kimadopita Recipe

Print Recipe

★★★★★

4.5 from 67 reviews

Kimadopita is a traditional Greek savory pie made with a flavorful meat filling enveloped in crispy, golden layers of phyllo pastry. This comforting dish combines ground beef and pork with aromatic spices and fresh vegetables, baked to perfection and ideal for a hearty lunch or dinner.

Ingredients

Scale

Meat Filling

  • 2 tablespoons olive oil
  • 500 grams (17.6 ounces) ground beef or half ground beef and half ground pork
  • 200 grams (7 ounces) leeks, finely chopped
  • 130 grams (4.6 ounces) 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
  • Salt and pepper to taste

Phyllo and Milk Mixture

  • 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
  • Salt and pepper to taste

Instructions

  1. Thaw Phyllo: Thaw the phyllo pastry in the refrigerator overnight or for at least 6 hours to prevent it from drying out and tearing during use.
  2. Prepare the Meat Filling: Heat 2 tablespoons olive oil in a non-stick skillet over high heat. Add the ground meat and break it up into coarse crumbles with a wooden spoon. Sauté until the meat browns and the juices evaporate. Add the spices: allspice, nutmeg, cinnamon, coriander, and sweet paprika. Stir well to coat the meat evenly. Add the finely chopped leeks and onions, reduce the heat to medium, and season with salt and pepper. Cook until the vegetables soften, then remove from heat and stir in fresh parsley. Set aside and let it cool.
  3. Preheat Oven: Preheat the oven to 175°C (350°F) to ensure it’s ready for baking the pie.
  4. Prepare the Milk Mixture: In a small bowl, whisk together milk, water, Greek yogurt, olive oil (or oil mixture), eggs, and season with salt and pepper. Set aside.
  5. Assemble the Pie Base: Lay the thawed phyllo flat and cut it in half to create two stacks—one for the bottom and one for the top of the pie. Cover with a tea towel to keep it moist. Grease a 13 x 9-inch baking pan. Place 2 sheets of phyllo in the pan and drizzle with 2 tablespoons of the milk mixture. Continue layering two phyllo sheets at a time, drizzling with the milk mixture each time, until all the sheets in the first stack are used.
  6. Add the Meat Filling: Spread the cooled meat mixture evenly over the layered phyllo base.
  7. Top the Pie: Using the second stack of phyllo, repeat the layering and drizzling process as with the base. Once all layers are in place, cut the pie into 8 equal pieces to allow even cooking and easy serving. Pour the remaining milk mixture evenly over the top.
  8. Bake the Pie: Bake the pie in the preheated oven for 40 to 45 minutes or until the top is deep golden and crispy. The pie should be bubbling and cooked through.
  9. Serve: Allow the pie to cool slightly. Cut fully along the pre-scored lines and serve warm with a fresh side salad for a complete meal. Enjoy!

Notes

  • Ensure phyllo pastry remains covered with a damp towel while assembling to prevent drying out.
  • You can substitute half ground beef with ground pork for richer flavor.
  • Cutting the pie before baking helps prevent cracking and ensures even cooking.
  • Leftover Kimadopita can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
  • Serve with a fresh green salad or yogurt on the side for a balanced meal.

Keywords: Greek meat pie, Kimadopita, phyllo pie, savory pie, Greek cuisine, ground beef pie, traditional pie

Find it online: https://cookwithlea.com/kimadopita-recipe/