Greek Phyllo Meat Pie (Kimadopita)

A Flavorful Journey into Greek Cuisine

If you’re looking for a dish that brings both warmth and mouthwatering flavor to your dinner table, look no further than Greek Phyllo Meat Pie, or Kimadopita! This delightful recipe features layers of golden, flaky phyllo pastry enveloping a rich filling of seasoned ground meat and aromatic spices. The combination of texture and taste is simply heavenly! Did you know that phyllo pastry has been a staple in Mediterranean cuisine for centuries? This dish is special not only for its satisfying crunch but also for its generous filling that will make your taste buds dance. Perfect for family gatherings or cozy weeknight dinners, Greek Phyllo Meat Pie is a harmony of flavors that’s quick and uncomplicated to whip up. If you love savory delights like our beloved Spanakopita, then you’re sure to fall head over heels for this hearty pie. Let’s get cooking – your kitchen adventure awaits!

What is Greek Phyllo Meat Pie (Kimadopita)?

Now, let’s take a moment to chuckle at the name “Kimadopita.” It almost sounds like something you’d hurl during a fun game of charades, doesn’t it? But what’s in a name? In this case, it hints at a delicious pie made with phyllo dough and ground meat! Honestly, it’s language like this that makes you appreciate the rich culture behind the dish. And you know that classic saying, “the way to a man’s heart is through his stomach”? This dish sums that up perfectly! Who wouldn’t want a slice of flaky pie with a savory filling? Make sure to grab your apron and join the ranks of those relishing Kimadopita – your tummy will thank you!

Why You’ll Love This Greek Phyllo Meat Pie

There are so many fabulous reasons to adore Greek Phyllo Meat Pie! For starters, this dish brings the perfect blend of crunch and warmth, with the flaky golden layers of phyllo complemented by a well-seasoned meat filling. Making it at home is a fun way to save money compared to ordering takeout, and it’s easy to tailor the spices according to your family’s taste preferences. Plus, you can get a little creative with toppings, perhaps adding a drizzle of yogurt or a sprinkle of fresh parsley to elevate the experience. Whether you’re a seasoned cook or a kitchen novice, this dish is as approachable as our classic Mediterranean favorites like Moussaka. Dive in, and let your culinary creativity shine!

How to Make Greek Phyllo Meat Pie

Quick Overview

Getting your hands into the dough is part of the fun with this dish! Greek Phyllo Meat Pie is easy and satisfying, requiring just a handful of ingredients and about 30 minutes of preparation time. Ideal for a weeknight dinner or an impressive dish for guests, it’s comfort food at its best.

Key Ingredients for Greek Phyllo Meat Pie

To create this tantalizing pie, gather the following ingredients:

• 1 package of phyllo dough (approximately 16 oz), thawed
• 1 lb ground beef or lamb
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 eggs, lightly beaten
• 1 cup feta cheese, crumbled (optional)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).
2. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions become translucent.
3. Brown the Meat: Add the ground meat to the skillet, breaking it apart with a spoon. Season with cinnamon, oregano, salt, and pepper. Cook until browned and no longer pink, approximately 5-7 minutes.
4. Cool and Mix: Remove the skillet from heat, allowing the mixture to cool slightly before adding the beaten eggs and crumbled feta, if using. Mix well.
5. Prepare the Phyllo: On a clean surface, lay out your phyllo sheets and brush every other sheet with olive oil to add flavor and keep the layers moist.
6. Layer the Pie: In a greased pie dish, place a few sheets of phyllo on the bottom, followed by half of the meat mixture. Repeat layers until the filling is used up, finishing with a generous layer of phyllo on top.
7. Bake: Cut a few slits in the top layers to allow steam to escape. Bake in the preheated oven for 30-35 minutes, or until golden brown.
8. Serve and Enjoy: Once the Kimadopita is cool, slice and serve garnished with parsley for a beautiful finish.

What to Serve Greek Phyllo Meat Pie With

Pair your Kimadopita with a refreshing Greek salad featuring tomatoes, cucumbers, olives, and feta for a vibrant meal. A chilled glass of tzatziki sauce can also provide a delightful contrast to the warm, savory pie. For a complete Mediterranean experience, consider serving it alongside roasted vegetables or lemon rice!

Top Tips for Perfecting Greek Phyllo Meat Pie

1. Thawing Phyllo: Make sure to thaw your phyllo dough in the refrigerator overnight to ensure it’s pliable and easy to work with.
2. Custom Spice Blend: Don’t hesitate to experiment with spices! Whether you prefer a hint of nutmeg or a kick of chili flakes, make it your own.
3. Perfectly Crisp: To enhance that flaky texture, layer and brush each sheet of phyllo with olive oil – that’s what makes it incredibly delicious!
4. Watch the Time: Keep an eye on the pie as it bakes; you want it golden brown but not overdone.

Storing and Reheating Tips

If you happen to have leftovers (which is hard to believe!), store them in an airtight container in the refrigerator where they can last up to 3 days. You can reheat slices in a 350°F oven for about 10-15 minutes until warmed through and the phyllo remains crisp. Alternatively, freeze portions by wrapping them tightly in foil or plastic wrap, and they’ll stay fresh for up to 3 months. Just pop them in the oven straight from the freezer, allowing a little extra bake time!

Indulge in the heavenly flavors of Greek Phyllo Meat Pie and share the joy with friends and family! Trust us; once you give it a try, it will soon become a favorite in your home. Happy cooking!

Greek Phyllo Meat Pie (Kimadopita)

A delightful Greek dish featuring layers of flaky phyllo pastry filled with seasoned ground meat and aromatic spices, perfect for family dinners or gatherings.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 400

Ingredients Method Notes

Ingredients

  

Phyllo Dough and Filling

• 1 package phyllo dough (approximately 16 oz), thawed Thaw overnight in the refrigerator
• 1 lb ground beef or lamb Use ground lamb for a more authentic taste
• 1 large onion, finely chopped Provides base flavor
• 2 cloves garlic, minced Enhances filling flavor
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 2 tablespoons olive oil For cooking the filling and brushing on phyllo
• to taste salt and pepper Season to preference
• 2 large eggs, lightly beaten Helps bind the filling
• 1 cup feta cheese, crumbled (optional) Add for added flavor and creaminess
• to taste fresh parsley, chopped (for garnish) Use for garnish before serving

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions become translucent.
3. Add the ground meat to the skillet, breaking it apart with a spoon. Season with ground cinnamon, oregano, salt, and pepper. Cook until browned and no longer pink, approximately 5-7 minutes.
4. Remove the skillet from heat, allowing the mixture to cool slightly before adding the beaten eggs and crumbled feta, if using. Mix well.
5. On a clean surface, lay out your phyllo sheets and brush every other sheet with olive oil.

Assembly

1. In a greased pie dish, place a few sheets of phyllo on the bottom, followed by half of the meat mixture. Repeat layers until the filling is used up, finishing with a generous layer of phyllo on top.
2. Cut a few slits in the top layers to allow steam to escape.

Baking

1. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
2. Once the Kimadopita is cool, slice and serve garnished with parsley.

Notes

Thaw phyllo overnight for best results. Experiment with spices to suit your taste. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.