Kimadopita - Greek Beef Mince Pie
Kimadopita is one of my favourite recipes in the Eat Like a Greek series! This savoury minced meat pie is made with beef, onions, carrots, celery, and aromatic spices, topped with crispy filo pastry and melted Kasseri cheese.
It’s a delicious, hearty dish perfect for sharing with family and friends.
Ingredients
Approx 2 tbsp olive oil (add more if needed)
1 white onion, chopped
2 carrots, chopped
1-2 celery sticks, chopped
500g 5% fat beef mince
1 vegetable stock cube, mixed with 250ml hot water
125ml red wine
60g tomato purée (or more if needed)
2 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
50g Kasseri cheese grated, or substitute with parmesan
200g filo pastry
30-40ml olive oil
60 mins to prepare and bake | Makes 9 pieces
Method
In a pan over high heat, sauté the chopped onions, carrots and celery in olive oil for 5 minutes, or until softened.
Add the beef mince and cook for an additional 5 minutes, or until it browns, making sure to break it apart with a wooden spoon.
Add the vegetable stock, red wine, tomato purée and seasonings. Stir to combine and continue cooking for a further 5 minutes, or until the sauce reduces.
Add the grated Kasseri cheese or a substitute cheese and stir through until it’s melted.
Preheat the oven to 180 degrees Celsius fan. In a rectangular baking dish, brush olive oil. Then add three to four sheets of filo, cut according to the size of the pan, and brush more olive oil on top. Layer the meat filling and spread out evenly. Then top with another three to four sheets of filo, brushed with more olive oil.
Carefully cut the pie into even pieces and bake for 25-30 minutes or until golden on top.
Leave to cool for 10 minutes before serving.
