This traditional Greek Pitta Me Kima is a hearty, savory pie featuring a rich filling of browned ground meat, onions, and tomatoes simmered with cinnamon and parsley. The filling is bound with eggs and cheese, then encased in layers of buttery phyllo dough that bake to a golden, crisp perfection. Unlike sweet desserts, this dish is a comforting main course or substantial side, perfect for family dinners or potlucks. The combination of aromatic spices and tender meat creates a deeply satisfying flavor profile, while the crisp pastry offers a delightful textural contrast. It’s a wonderful way to enjoy classic Mediterranean flavors in a portable, shareable format.
Pitta Me Kima (Chopped Meat Pie)
Description
This traditional Greek Pitta Me Kima is a hearty, savory pie featuring a rich filling of browned ground meat, onions, and tomatoes simmered with cinnamon and parsley. The filling is bound with eggs and cheese, then encased in layers of buttery phyllo dough that bake to a golden, crisp perfection. Unlike sweet desserts, this dish is a comforting main course or substantial side, perfect for family dinners or potlucks. The combination of aromatic spices and tender meat creates a deeply satisfying flavor profile, while the crisp pastry offers a delightful textural contrast. It&# 226;ÂÂs a wonderful way to enjoy classic Mediterranean flavors in a portable, shareable format.Ingredients
Directions
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Preheat the oven to 350 F (177ðC).
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Brown the chopped meat, half the butter, and onions in a large pot, stirring with a wooden spoon to break up the meat.
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Add the tomatoes (or diluted tomato paste), cinnamon stick, parsley, salt, and pepper to the pot.
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Simmer until all the liquid is absorbed, approximately 20 minutes.
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Soak the toast in milk, then mash it with a fork until smooth.
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Remove the cinnamon stick from the meat mixture and add the milk-toast mixture; remove from heat.
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Add the grated Parmesan cheese and lightly beaten eggs to the meat mixture and mix well.
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Melt the remaining butter.
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Butter a baking pan that is about 2 inches smaller than the phyllo sheets.
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Place 7 to 8 phyllo sheets into the pan, buttering each sheet before adding it, allowing the phyllo to extend over all sides.
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Pour the meat mixture into the prepared pan and spread it evenly.
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Fold the overlapping phyllo sides back over the meat and butter them well.
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Carefully cut the remaining phyllo sheets to fit the top of the pan.
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Brush each top sheet with butter and lay them over the filling to form the top of the pie.
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Pour any remaining butter over the top and sprinkle very lightly with water to prevent the phyllo from rising too high.
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Bake in the preheated oven for 30 to 40 minutes, until golden brown.
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Cool for about 10 minutes, then cut into squares to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 844.4kcal
- % Daily Value *
- Total Fat 52.3g81%
- Saturated Fat 24.5g123%
- Cholesterol 205.2mg69%
- Sodium 1460.2mg61%
- Total Carbohydrate 61.7g21%
- Dietary Fiber 23.7g95%
- Sugars 16.1g
- Protein 44.6g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
It is easier to cut the pie if you score the top lightly with a knife before baking.
Ensure the phyllo dough is kept covered with a damp towel while working to prevent it from drying out.
If using tomato paste, dilute it with 1 cup of water as indicated in the ingredients.
