Ground Meat Pie (Kimadopita)

Home / Casserole / Ground Meat Pie (Kimadopita)

Ground Meat Pie.JPG

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

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.

 

Leave a Reply

Your email address will not be published.

Rate this recipe:  


CAPTCHA Image
Reload Image