Ground Meat Pie (Kimadopita)


Ground Meat Pie.JPG

Going back to my childhood, I always remember the stories my father used to tell us about his life as a child. He was born in 1936 in a small mountainous village in the mainland Greece. He was the first out of three children in his family, one boy and two girls. It was a very difficult era back then here. In 1940 Greece has entered the war following 5 years of occupation.

My father, living in the countryside, was luckier than other kids who lived in main cities, in a sense that there was always some kind of food to eat. He was telling us that they had only the basics and his mother-my grandmother-and many other women had to be very inventive to be able to offer something to their families. Thank God and nature, the mountains were full of greens with which the housewives used to make pies.

Ground Meat Pie.JPG

Pies were very common back then, because they were made with whatever each one possessed. Cheese, greens, zucchinis, onions etc. Sometimes when they didn’t have real flour, they used flour made from carob. It is not as fine as the wheat flour, but when your stomach plays the violin from hunger I guess you are not that picky right?

Having all this in my mind and blessing my good fortune for not having to live under such circumstances, I have decided to make this ground meat pie to feed my family and my friends. This is a rich in flavor, very filling type of pie which I am sure if they had it back then, they would have considered it manna.

You can use phyllo dough as I did or you can make it with puff pastry as well. The result will be equally tasty.

So, it’s pie time!

Ground Meat Pie.JPG

Ground Meat Pie (Kimadopita)

Ingredients

A package of phyllo dough (mine here had 6 thick sheets)

500 gr./17 oz. ground beef

300 gr./ 10 oz.  finely chopped tomatoes (I used canned)

1 large onion or two small, finely chopped

3 tbsp olive oil

1/2 cup red wine

200 gr./ 7 oz. mushrooms, sliced

1 1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

3 bay leaves

1 tbsp sugar

100 gr./3.5 oz. Edam cheese, ground

A handful of cracked wheat

Olive oil to oil the phyllo sheets

  Ground Meat Pie.JPG

Instructions

In a skillet put the 3 tbsp of olive oil in high heat and sauté the onion for couple of minutes.

Add the mushrooms and continue to sauté.

Throw the ground beef and sauté for 3 minutes.

Pour the wine and let boil until most of it has been evaporated.

Next add the chopped tomatoes, salt, cinnamon, ground nutmeg, sugar and bay leaves. Lower heat to low and simmer for 50 minutes.

Remove from fire, add the cracked wheat and cheese and stir to combine.

Preheat oven to 175°/ 375° F.

Take a rectangular pan 24cmX35cm and oil it very well.

Ground Meat Pie.JPG

Divide your phyllo sheets equally in two batches.

Put one phyllo sheet so as the bottom of the pan to be covered and some of the phyllo to fall out of the pan.

Oil it and place the next sheet.

Oil again and add the 3rd phyllo sheet.

At this point I added the ground meat filling since my package had 6 thick sheets of phyllo.

On top of the filling add the 4th phyllo.

Oil again and place the 5th and 6th accordingly.

Oil the surface of the pie and cut the top phyllo sheets in pieces.

Put at the lower level of your oven and bake for approximately 30 to 40 minutes or until golden brown.

Let it cool and serve.

Ground Meat Pie.JPG

5.0 from 5 reviews

Ground Meat Pie (Kimadopita)
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer, Main Course
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
  • A package of phyllo dough (mine here had 6 thick sheets)
  • 500 gr./17 oz. ground beef
  • 300 gr./ 10 oz. finely chopped tomatoes (I used canned)
  • 1 large onion or two small, finely chopped
  • 3 tbsp olive oil
  • ½ cup red wine
  • 200 gr./ 7 oz. mushrooms, sliced
  • 1½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 3 bay leaves
  • 1 tbsp sugar
  • 100 gr./3.5 oz. Edam cheese, ground
  • A handful of cracked wheat
  • Olive oil to oil the phyllo sheets

Instructions/ Εκτέλεση
  1. In a skillet put the 3 tbsp of olive oil in high heat and sauté the onion for couple of minutes.
  2. Add the mushrooms and continue to sauté.
  3. Throw the ground beef and sauté for 3 minutes.
  4. Pour the wine and let boil until most of it has been evaporated.
  5. Next add the chopped tomatoes, salt, cinnamon, ground nutmeg, sugar and bay leaves. Lower heat to low and simmer for 50 minutes.
  6. Remove from fire, add the cracked wheat and cheese and stir to combine.
  7. Preheat oven to 175°/ 375° F.
  8. Take a rectangular pan 24cmX35cm/ 9in X 13in and oil it very well.
  9. Divide your phyllo sheets equally in two batches.
  10. Put one phyllo sheet so as the bottom of the pan to be covered and some of the phyllo to fall out of the pan.
  11. Oil it and place the next sheet.
  12. Oil again and add the 3rd phyllo sheet.
  13. At this point I added the ground meat filling since my package had 6 thick sheets of phyllo.
  14. On top of the filling add the 4th phyllo.
  15. Oil again and place the 5th and 6th accordingly.
  16. Oil the surface of the pie and cut the top phyllo sheets in pieces.
  17. Put at the lower level of your oven and bake for approximately 30 to 40 minutes or until golden brown.
  18. Let it cool and serve.

5.0 from 5 reviews

Κιμαδόπιτα
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ορεκτικό, Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
  • Ένα πακέτο φύλλο κρούστας (εμένα η συσκευασία είχε 6 χοντρά φύλλα)
  • 500 γρ. μοσχαρίσιο κιμά
  • 300 γρ. ψιλοκομμένες ντομάτες (χρησιμοποίησα κονσέρβα)
  • 1 μεγάλο κρεμμύδι ή δύο μικρά, τριμμένα
  • 3 κ.σ. ελαιόλαδο
  • ½ φλ. κόκκινο κρασί
  • 200 γρ. μανιτάρια, κομμένα σε φέτες
  • 2 κ.γ. αλάτι
  • ½ κ.γ. κανέλα τριμμένη
  • ½ κ.γ. μοσχοκάρυδο τριμμένο
  • 3 φύλλα δάφνης
  • 1 κ.σ. ζάχαρη
  • 100 γρ τυρί Ένταμ, τριμμένο
  • Μια χούφτα πλιγούρι

Instructions/ Εκτέλεση
  1. Σε μια κατσαρόλα βάλτε τις 3 κουταλιές της σούπας ελαιόλαδο σε δυνατή φωτιά και σοτάρετε το κρεμμύδι για μερικά λεπτά.
  2. Προσθέστε τα μανιτάρια και να συνεχίστε να σοτάρετε.
  3. Ρίξτε τον κιμά και σοτάρετε για 3 λεπτά.
  4. Σβήστε με το κρασί και αφήστε να βράσει μέχρι να εξατμιστούν τα περισσότερα υγρά.
  5. Στη συνέχεια προσθέστε τις ψιλοκομμένες ντομάτες, αλάτι, κανέλα, μοσχοκάρυδο τριμμένο, ζάχαρη και φύλλα δάφνης.
  6. Χαμηλώστε τη φωτιά στο χαμηλό και σιγοβράστε για 50 λεπτά.
  7. Βγάλτε από τη φωτιά, προσθέστε το πλιγούρι και το τυρί και ανακατέψτε.
  8. Προθερμάνετε το φούρνο στους 175° C.
  9. Πάρτε ένα ορθογώνιο ταψί 24cm X 35cm και λαδώστε το πολύ καλά.
  10. Μοιράστε τα φύλλα σε δύο παρτίδες.
  11. Βάλτε το πρώτο φύλλο και λαδώστε.
  12. Τοποθετήστε το επόμενο φύλλο.
  13. Λαδώστε και πάλι και προσθέστε το 3ο φύλλο.
  14. Σε αυτό το σημείο, πρόσθεσα τη γέμιση του κιμά δεδομένου ότι το πακέτο μου είχε 6 χοντρά φύλλα.
  15. Πάνω από τη γέμιση, προσθέστε το τέταρτο φύλλο και ακολουθήστε την ίδια διαδικασία με πριν.
  16. Αλείψτε με λάδι την επιφάνεια της πίτας και κόψτε σε κομμάτια.
  17. Βάλτε στο χαμηλότερο επίπεδο του φούρνου και ψήστε για περίπου 30 έως 40 λεπτά ή μέχρι να ροδίσει.
  18. Αφήστε τη να κρυώσει και σερβίρετε.

 

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  121. 62
  122. Debra says:

    I have lived in Greece for 23 years and still haven’t made this pita. Thank you for the inspiration!

  123. 63
  124. Susan says:

    Many of our parents and grandparents had much harder times that we have. Some of the best recipes are from those times!

    This looks satisfying and delicious.

  125. 64
  126. Kathy says:

    This meat pie is scrumptious looking and yet so elegant! Perfect for company! I love meat pies!

  127. 65
  128. I LOVE savory pies but I don’t have enough (because I’ve never made my own). I would love to dig in when this comes out from the oven. Must be extraordinary! :)

  129. 66
  130. muppy says:

    wonderful to hear about your family

  131. 67
  132. Love your recipes and love your stories! Delicious pie..

  133. 68
  134. Xara says:

    Very wholesome and tasty meat pie, Katerina! Love the addition of cracked wheat!Have a great weekend, XO

  135. 69
  136. Se ve muy hermoso y rico ,quiero atreverme hacer esa masa exquisita,abrazos y abrazos.

  137. 70
  138. what a lovely post! beautiful dish, beautiful photos, and beautiful story!

  139. 71
  140. Beth says:

    Your meat pie looks delicious, and I really enjoyed the story of your father’s childhood. Those of us who don’t go to bed hungry have so much to be grateful for, don’t we?

  141. 72
  142. Joanne says:

    What a great dish! My boyfriend would love it if I made this for him!

  143. 73
  144. Tandy says:

    I love the use of Phyllo pastry here. And we are blessed not to have to live with shortages and war!

  145. 74
  146. Pela says:

    τέλεια η κιμαδόπιτα Κατερίνα μου, είναι από τις αγαπημένες μου! εγώ βάζω και πατάτα σε πουρέ, πάει πολύ!!
    φιλούμπες :)

  147. 75
  148. That meat pie is something my whole family will love! I’ll definitely try that one of these days!

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  150. Family inspired recipes not only tastes good, but it’s bundled with cherishing memories :)

  151. 77
  152. Debra says:

    This looks absolutely delicious!!!!!

  153. 78
  154. Sissi says:

    Katerina, this dish looks so luscious, it might be the first time I buy and use phyllo pastry! And there is nutmeg too! I remember you mentioned that nutmeg is used in Greece, now I have a living proof. Thank you for the inspiration.

  155. 79
  156. I never made pie with phyllo, your pie turned perfect and tantalizing!

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  158. Nadji says:

    une tourte qui me parait bien délicieuse.
    j’en mangerai bien une grosse tranche.
    A bientôt

  159. 81
  160. Juliana says:

    Nice meat pie Katerina, like the flaky and crispy layer of phyllo. Yes, we are very fortunate…we never experience such suffer.
    Enjoy your week my dear :)

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  162. rebecca says:

    great pie and nice to learn about how your Dad grew up so need to visit Greece again its been too long

  163. 83
  164. Liz says:

    Your meat pie looks fantastic, Katrina! So beautiful with the phyllo topping!

  165. 84
  166. Natalie says:

    Such a delicious comfort food recipe, great job!

  167. 85
  168. Julie says:

    I’ve never worked with phyllo dough. I need to add this to the list of things to try. I may have to call on you for help :).

  169. 86
  170. Nice the flaky sheets of dough with ground beef. Looks delicious. Thank you so much for the peek into your history. I love the story behind this recipe!

  171. 87
  172. mjskit says:

    What a lovely story! My grandparents lived strictly over the land as well and I loved they stories and going to visit and seeing how they lived. Very simply, but quite frugally. I love the phyllo for the crust of this pie! In the southern US, such meat pies were topped with a heavy biscuit crust or cornbread topping. I love your version and also the use of Edam cheese! YUM!

  173. 88
  174. Asmita says:

    What a gorgeous pie! Have yet to work with phyllo dough, your pie is making my mouth water!

  175. 89
  176. My husband is standing right behind me and asking whether he can have this for the dinner….he is a fan of ground meat and flaky pastries.

  177. 90
  178. Barbara says:

    Love this, Katerina! The layers of flavor in the filling are marvelous. Family recipes are the best and I love reading about them and how they came to be.

  179. 91
  180. What a lovely and delicious looking dish this is! I bet it’s very flavorful – and I love any sort of savory “pie” dish. Yum!

  181. 92
  182. Pepi says:

    Εξαιρετική η πίτα σου!!!!
    Καλό μήνα!!!

  183. 93
  184. Using filo pastry is a healthier option. The meat pies look good.

  185. 94
  186. 95
  187. divya says:

    Just mouthwatering…looks yummy & delicious!

  188. 96
  189. Faith says:

    I love food with a rich history like this. The women like your father’s mother sound incredible – very clever to use what they had available to feed their families. This pie sounds really flavorful and I’d love to give it a try!

  190. 97
  191. Kate says:

    Have I mentioned how much I love reading about family history? Such a great background.

  192. 98
  193. grace says:

    phyllo dough is so wonderful in desserts, but there’s certainly no rule that says it can’t make some delicious entrees too–this is spectacular!

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  195. ΕΛΕΝΗ says:

    Κατερίνα μου καταπληκτική φαίνεται η πίτα σου, εννοείται πως στις πίτες δε λέμε με τίποτε όχι, ιδίως σαν τη δική σου….τέλεια!!!
    Πολύ συγκινητικός πρόλογος!
    Καλό μήνα, πολλά φιλιά!

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  197. Πολύ συγκινητικός ο πρόλογος σου Κατερίνα μου! Όντως εκείνα τα χρόνια ήταν πολύ δύσκολα και εμείς επιβάλλεται να είμαστε ευγνώμονες για όλα τα αγαθά που έχουμε.
    Η πίτα σου εξαιρετική γεμάτη από ωραία υλικά! Μου αρέσει που έβαλες μανιτάρια, ταιριάζουν ωραία με τον κιμά! Ίσως να πρόσθετα και λίγο πράσο, για λίγη παραπάνω σπιρτάδα!
    Φιλιά και καλό μήνα!

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  199. Corina says:

    I love meat pies and this one sounds delicious – I’ve never had a meat pie with phyllo pastry before.

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  201. Katerina excellent recipe! I haven’t had meatpie in so long. I love it with rice as well.
    Have a wonderful month my friend! ♥

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  203. I don’t think I’ve tried a ground minced beef pie with this type of pastry before. I like all the ingredients so I’m sure I would enjoy this type of dish on a very cold day.

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  205. Ξανθή says:

    Καλημέρα καλή εβδομάδα και καλό μήνα, φτιάχνω κάτι ανάλογο σε τάρτα και καιρό τώρα θέλω να κάνω μια πίτα με περιεχόμενο το κρέας.
    Ωραία πρόταση!!

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  207. CCU says:

    I love the family inspired delicious recipes 😀

    Cheers
    CCU

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  209. It is an interesting story. It made me think about meals that my parents used to eat when they were young. I’ll make my research. Thank you for sharing.

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