What is a Greek phyllo meat pie, and how is it made?

Greek phyllo meat pie, also known as Kimadopita, is a layered pastry dish featuring finely spiced ground beef mixed with vegetables like leeks and onions, encased in crispy phyllo dough brushed with a milk and olive oil mixture. The pie is baked until the golden crust forms. Variations called Kreatopita add ingredients like garlic and tomatoes for extra flavor.

Can phyllo dough be substituted or made gluten-free?

While traditional Greek phyllo dough contains gluten, alternatives like gluten-free phyllo or rice paper wrappers can be used though they may alter texture and taste. To maintain the flaky layers, it’s best to use authentic phyllo, but you can find or make gluten-free versions with some practice. Always keep phyllo covered with damp towels to prevent drying.

What types of meat can I use in the filling?

Ground beef is traditional, but lamb, pork, or turkey can also be used or combined. Lean meats reduce fat content. Browning the meat and draining excess fat helps prevent a soggy filling.

How can I make my phyllo meat pie in advance?

You can prepare the meat filling and assemble the pie beforehand, covering it tightly and refrigerating for up to 24 hours or freezing for longer storage. Add the milk and egg mixture just before baking for best results.

Greek Phyllo Meat Pie: A Crispy Flavorful Delight

Name: Crispy Meat Pie with Phyllo: A Greek and Egyptian Delight
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 16-ounce package of phyllo dough, thawed; 1 pound ground beef; 1 cup leeks, finely chopped; 1 cup onions, finely chopped; 1 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; Salt and black pepper to taste; 1/2 cup milk; 1/2 cup Greek yogurt; 1/4 cup olive oil; 2 eggs; Optional: roasted red peppers, sautéed mushrooms, feta cheese, mozzarella cheese; Optional: garlic cloves, minced; Optional: 1/2 cup crushed tomatoes

Ingredients

Scale

16-ounce package of phyllo dough, thawed
1 pound ground beef
1 cup leeks, finely chopped
1 cup onions, finely chopped
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon sweet paprika
Salt and black pepper to taste
1/2 cup milk
1/2 cup Greek yogurt
1/4 cup olive oil
2 eggs
Optional: roasted red peppers, sautéed mushrooms, feta cheese, mozzarella cheese
Optional: garlic cloves, minced
Optional: 1/2 cup crushed tomatoes

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet over medium heat, cook the ground beef until browned and the juices have evaporated.
3. Add the leeks and onions to the skillet, and sauté until they are soft. Stir in the allspice, nutmeg, cinnamon, coriander, sweet paprika, salt, and pepper.
4. In a bowl, mix the milk, Greek yogurt, olive oil, and eggs. Season with salt and pepper.
5. Layer half of the phyllo sheets in a greased baking dish, brushing each sheet with the yogurt mix.
6. Spread the meat mixture over the phyllo. Add any additional ingredients like roasted red peppers, mushrooms, or cheese if using.
7. Cover with the remaining phyllo sheets, brushing each with the yogurt mixture.
8. Score the top layers of phyllo into squares with a sharp knife.
9. Bake in the preheated oven for 40-45 minutes or until the phyllo is golden and crispy.
10. Allow to cool slightly before cutting along the scored lines to serve.

Notes

🌿 Thaw the phyllo dough overnight in the refrigerator for easy handling.
🌧️ Keep phyllo sheets between lightly damp towels to prevent them from drying out while you work.
🧀 Customize your pie by adding different vegetables or cheese for added flavor and texture.

Prep Time: 20 minutes
Resting Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Greek
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 548 kcal
Sugar: 3 g
Sodium: 680 mg
Fat: 32 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 80 mg