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Layers of buttery, crunchy phyllo hide a warmly seasoned mix of ground beef and leeks in this satisfying Greek-inspired dish. Everybody grabs seconds at my get-togethers because it's got a comfort-food vibe, but with bright flavors. Each forkful mixes crispy crust and a cuddly, spiced filling that'll make you wanna slow down for a moment.
We’ve enjoyed this at so many family lunches, and it's the one my husband keeps hinting for on his birthday. I never end up with a crumb to spare.
Hearty Ingredients
- Phyllo pastry: Use about 450 grams. Good store-bought is just fine. Don’t let it dry out—keep it covered up.
- Milk and Greek yogurt: This combo gives a lush layer and golden crust. Mix them in for a creamy finish.
- Olive oil, or a blend with melted butter or light oil: This helps the pie stay juicy and get that crunch. If you can, choose extra virgin olive oil for rich taste.
- Eggs: These make the layers set up beautifully, so grab the freshest ones.
- Onion: Dice it up—it brings a hint of sweetness that works so well here. Heavy onions are usually the best pick.
- Leeks: Finely chop them. They taste softer than onions and nearly melt away when cooked. Go for ones that look bright and snappy.
- Fresh parsley: Sprinkles up the filling with freshness. You want leaves that are a deep green and perky.
- Spices—sweet paprika, nutmeg, cinnamon, allspice, coriander: These are the soul of the dish, so get the freshest you can. Mix for those warm classic aromas.
- Ground beef or a beef-and-pork blend: Around 500 grams. This is your main flavor maker. Fatty, fresh meat means more juiciness.
Simple How-To Steps
- Bake and Serve:
- Pop it into a 175°C oven and let it get golden and crisp up top, which takes around 40-45 minutes. Slice and serve once it’s cooled just a little—perfect with greens.
- Slice and Soak:
- Before baking, cut the whole thing into 8 pieces right in the pan. Pour what’s left of your milk mix all over so it seeps into every cut.
- Top with Phyllo:
- Finish with the second stack of phyllo layered like before, always giving each addition a splash of the milk mix.
- Add the Filling:
- Spoon the filling (make sure it’s cool!) evenly over your bottom crust.
- Layer the Phyllo:
- Keep alternating two sheets of phyllo with some of that milk mixture until you finish your first half-stack.
- Prepare Phyllo Base:
- Lay out your phyllo and slice the pile in half so you’ve got two stacks. Work with one stack, keep the other under a kitchen towel. Line a greased baking dish (about 13x9 inches) with two sheets, and drizzle over a bit of your milk mix.
- Mix the Sauce:
- Whip together your eggs, milk, yogurt, olive oil, water, plus a good pinch of salt and pepper. This makes every layer taste smooth and helps brown the top.
- Finish Filling:
- Take off the heat, add chopped parsley, and let the whole thing get to room temp. You don’t want it steaming your pastry later.
- Add Veggies and Soften:
- Stir in both the onion and leek. Toss in salt, pepper, lower the heat, and cook until everything's soft but not brown.
- Spice It Up:
- Scatter in nutmeg, paprika, allspice, cinnamon, and coriander. Stir it up so every bit gets flavored—your kitchen should start to smell amazing.
- Cook the Meat Filling:
- Crank the stove to high, tip some oil into a big skillet, add your meat, and cook it while breaking into bits until the pan's dry and it browns up.
- Thaw the Phyllo:
- Let the phyllo chill in the fridge all night (or at least six hours). You'll find it easier to work with and less likely to fall apart.
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Paprika stands out for me because it whisks me back to childhood and those big, noisy family tables. That scent in the air? Instantly brings back grandma’s kitchen and everyone lining up for a slice fresh out of the oven.
Keep It Fresh
Slip leftovers into any food storage box and they'll last three days in the fridge. Warm up uncovered in a medium oven until the pastry crisps again. For long storage, wrap in foil and freeze for two months, easy.
Easy Swaps
Lamb and beef together make it earthier. Swap leeks for green onions if that’s what you have. No dairy? Go with soy yogurt and plant milk instead. If parsley isn’t your thing, use mint or dill. Play with the spices to fit your mood.
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Nice Ways To Serve
Pass it alongside a bowl of crisp salad and plenty of lemon juice or dunk each bite into some tangy tzatziki. It’s also good cold for lunch, packable for work or picnics.
Tradition & Story
Kimadopita is a longtime favorite in Greece, often shared at family tables or big seasonal get-togethers. The mix of cozy fillings and lively spices shows off Greek comfort food roots. Phyllo’s a classic seen in both sweets and savory dishes since it was brought into the area ages ago.
Frequently Asked Questions
- → How can I stop phyllo from drying out?
Just keep your stack of phyllo sheets covered with a slightly damp towel as you build the pie—that way they won’t get tough or break apart.
- → Is ground pork a good swap for beef?
Totally—you could do half pork for a richer taste, or stick with all beef. Both end up delicious.
- → How do I make sure the pastry gets super crispy?
Ladle on the egg and milk mix and drizzle lots of olive oil between each phyllo sheet. Then just bake it till it’s a deep golden color.
- → Should I cook the meat filling first?
Yep, it’s gotta be cooked through. Fry the meat, veggies, and spices together before the oven to get the best flavor.
- → Can I prep Kimadopita in advance?
You sure can. Build the pie and pop it in the fridge before baking, or bake the whole thing ahead and reheat right before you want to eat—it’ll get crispy again in the oven.