Filo Meat Pie

by Marina Georgallides, featured in Eat Like a Greek

Published by Hamlyn

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Introduction

Kimadópita consists of a rich minced beef filling sandwiched between layers of buttery, crispy filo pastry. It’s unlike any meat pie I’ve had before. The grated cheese melts into the minced beef, giving the kimadópita its distinct depth of flavour. If you can’t find Kasseri cheese use Parmigiano Reggiano instead. Kimadópita can be served as a main — just divide the pie into bigger portions — or as a snack, once chilled.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Eat Like a Greek

Image of Marina Georgallides' Filo Meat Pie — Photo by Andrew Burton

Ingredients

Serves: 3-4

Metric U.S.

2 tablespoons extra virgin olive oil (plus extra for brushing)
1 white onion (chopped)
2 carrots (chopped)
1 - 2 celery sticks (chopped)
500 grams minced beef (5% fat)
1 vegetable stock cube mixed with 250ml (9fl oz) hot water
125 millilitres red wine
60 grams tomato puree
2 teaspoons dried oregano
1 teaspoon dried thyme
50 grams Kasseri cheese (grated) or substitute with Parmigiano Reggiano
200 grams filo pastry (6-8 sheets)
salt and pepper

2 tablespoons extra virgin olive oil (plus extra for brushing)
1 white onion (chopped)
2 carrots (chopped)
1 - 2 celery sticks (chopped)
1lb 2 ounces ground beef (5% fat)
1 vegetable broth cube mixed with 250ml (9fl oz) hot water
4 fluid ounces red wine
2¼ ounces tomato puree
2 teaspoons dried oregano
1 teaspoon dried thyme
1¾ ounces Kasseri cheese (grated) or substitute with Parmigiano Reggiano
7 ounces filo pastry (6-8 sheets)
salt and pepper

Method

Filo Meat Pie is a guest recipe by Marina Georgallides so we are not able to answer questions regarding this recipe

Pour the oil into a large frying pan and place over a high heat. After a minute, add the onion, carrots and celery and sauté for 5 minutes until softened, stirring regularly throughout. Add the minced beef, breaking it into chunks with the back of a spoon, and cook for a further 5 minutes, until it has browned evenly.
Stir in the prepared vegetable stock, wine, tomato purée and dried herbs. Season with salt and pepper and continue cooking for another 5 minutes, or until the sauce has reduced and thickened. Stir through the grated cheese until it’s melted into the meat sauce.
Preheat the oven to 180°C fan (400°F), Gas Mark 6. Brush a couple of teaspoons of oil over the base and sides of a 23cm (9 inch) square baking dish. Line with 3 or 4 sheets of filo, cut to the size of the pan, and brush more olive oil on top. Pour in the meat filling and spread out in an even layer. Top with another 3 or 4 sheets of filo and brush more oil over the top.
Using a sharp knife, carefully cut the kimadópita into the required number of portions then bake for 25–30 minutes until it’s golden on top. Leave to cool for 10 minutes before serving.

Pour the oil into a large frying pan and place over a high heat. After a minute, add the onion, carrots and celery and sauté for 5 minutes until softened, stirring regularly throughout. Add the ground beef, breaking it into chunks with the back of a spoon, and cook for a further 5 minutes, until it has browned evenly.
Stir in the prepared vegetable stock, wine, tomato purée and dried herbs. Season with salt and pepper and continue cooking for another 5 minutes, or until the sauce has reduced and thickened. Stir through the grated cheese until it’s melted into the meat sauce.
Preheat the oven to 180°C fan (400°F), Gas Mark 6. Brush a couple of teaspoons of oil over the base and sides of a 23cm (9 inch) square baking dish. Line with 3 or 4 sheets of filo, cut to the size of the pan, and brush more olive oil on top. Pour in the meat filling and spread out in an even layer. Top with another 3 or 4 sheets of filo and brush more oil over the top.
Using a sharp knife, carefully cut the kimadópita into the required number of portions then bake for 25–30 minutes until it’s golden on top. Leave to cool for 10 minutes before serving.