Greek Phyllo Meat Pie (Kimadopita)

Ingredients

• 2 tablespoons olive oil
• 500 grams (17.6 ounce) ground beef (or half ground beef and half ground pork)
• 200 grams (7 ounce) leeks (finely chopped)
• 130 grams (4.6 ounce) onion (finely chopped)
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 2 teaspoon sweet paprika
• 1/3 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 tablespoon fresh parsley (minced)
• 450 grams (1 package) phyllo pastry
• 145 grams (2/3 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

Instructions

1. 1

   Thaw phyllo in the fridge overnight then leave it at room temperature for about an hour, unopened, within its package.

2. 2

   --- Prepare The Meat Filling: ---

3. 3

   Heat 2 tablespoons of olive oil in a non-stick skillet over high heat.

4. 4

   Add the ground meat and break it apart into coarse crumbles with a wooden spoon.

5. 5

   Saute the meat until all juices drain from the pan and the meat is starting to brown.

6. 6

   Add the spices. The allspice, nutmeg, cinnamon, coriander, and sweet paprika. Stir well.

7. 7

   Add the leeks and onions and drop the heat to medium. Season with salt and pepper.

8. 8

   Saute until leeks and onions soften.

9. 9

   Remove from heat and stir in the parsley. Set aside to cool.

10. 10

    --- Make The Pie: ---

11. 11

    Preheat oven to 175°C / 350°F.

12. 12

    In a small bowl whisk together the milk, water, Greek yogurt, olive oil (or oil mixture), eggs, and season with salt and pepper. Set aside.

13. 13

    Lay the phyllo stack flat open and cut it in half so you have 2 stacks of phyllo the size of the pan. One stack is for the bottom and the other one is for the top of the pie. Cover the phyllo with a tea towel so it won't air dry.

14. 14

    Grease a 13 x 9-inch pan and add 2 sheets of phyllo. Drizzle the phyllo with 2 tablespoons of the milk mixture.

15. 15

    Add 2 more phyllo sheets on top and again drizzle with 2 tablespoons of the milk mixture. Repeat this process until you have used up all of the first stack of phyllo.

16. 16

    Add the ground meat filling and spread it evenly.

17. 17

    Add phyllo on top the same way you did for the base of the pie, using the second stack of phyllo.

18. 18

    Cut the pie into 8 pieces and pour the remaining milk mixture on top.

19. 19

    Bake for 40-45 minutes until deep golden and crispy on top.

20. 20

    Cut and serve with a side salad. Enjoy!