Name: Kimadopitakia: Greek Phyllo Pies with Beef & Herbs
Cuisine: Greek
Ingredients: 1 pound (#4 or #7) phyllo pastry, thawed; 6 oz (170g) butter, melted; 1 and 1/3 pound (600g) ground beef; salt, to taste; freshly cracked black pepper, to taste; 1 large onion, finely chopped; 3-4 tablespoons olive oil; 2-3 garlic cloves, grated; 1 teaspoon dried thyme or oregano; 5-6 scallions, thinly sliced; 2 tablespoons finely chopped parsley; 1 Serrano chili pepper or a jalapeño (optional)

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Delicious savory stuffed phyllo Greek pies!

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Kimadopitakia are crispy little Greek phyllo pies stuffed with beef and fresh herbs. They make the perfect appetizer, snack, or picnic food because they can be served at room temperature. Plus, they freeze beautifully, so you can make them ahead of time. Plan to make a triple batch!

Why you’ll love these pies

Crispy, flaky phyllo
Fresh, herbed beef filling
The perfect amount of heat
A delicious make-ahead hand-held phyllo beef pie you can serve anytime!

What you’ll need

#4 or #7 phyllo pastry –thawed
Butter –melted
Ground beef –substitute ground chicken or lamb if you prefer
Salt
Freshly cracked black pepper
Onion –finely chopped
Olive oil –Try the new one in our shop straight from Greece!
Garlic clove –grated or minced
Dried thyme or oregano
Scallions –thinly sliced and swirled in cool water to release any dirt
Finely chopped parsley
Serrano chili pepper or a jalapeño –leave out if you don’t like a little heat

Filling options

Sometimes I don’t have everything on hand or I just want to do something different with my pies. You can make that happen using so many other things. Try adding feta cheese, green peas, finely chopped roasted potatoes, or any of your favorite veggies.

How to make Kimadopitakia –Greek Phyllo Pies with Beef and Herbs

Preheat the oven to 350 °F, 180 °C.
Cook the onion with olive oil and a pinch of salt over medium heat until soft and golden –about 8 minutes.
Add the garlic and warm through until fragrant.
Then, add the ground beef to the skillet and season with salt and pepper.
Cook over medium heat while breaking up the meat –about 10 minutes or until the beef is cooked.
Remove from the heat and stir in the thyme, parsley, scallions, and chili pepper.
Taste to adjust seasoning if needed and set aside.
Next, cut the phyllo into three equal portions.
Layer one strip of phyllo on top of another and drizzle melted butter between the layers and on top.
Place a tablespoon of the filling on the bottom of the strip and fold it up into a triangle.
Then, place on a greased baking tray.
Brush the tops of the beef pies with the melted butter and bake on the center rack of the preheated oven for 45-60 minutes or until golden and crisp.

Phyllo Pies filled with herbs and ground beef.

Make Ahead Freezer Instructions

Assemble the pies and place them on a greased baking tray. Put the tray in the freezer until the pies are frozen solid. Wrap the tray with plastic wrap or place the pies in a freezer bag. Keep them frozen for up to 4 months. When you’re ready to serve the pies, bake the pies frozen at 350 °F until golden –about an hour.

Serving

No matter where I serve these little pies, I always serve them with tzatziki sauce. It adds so much freshness to the herbs in the pies. I plate them on a platter with a bowl of tzatziki on the side for an appetizer or snack. If you take these on a picnic, you don’t need to put them in the cooler with your salad and tzatziki. So, you’ll have a delicious lunch ready for any picnic blanket you pass. Kali Orexi!

More Savory Phyllo Recipes:

Kimadopitakia: Greek Phyllo Pies with Beef & Herbs

Ingredients

1 pound (#4 or #7) phyllo pastry, thawed
6 oz (170g) butter, melted
1 and 1/3 pound (600g) ground beef
salt, to taste
freshly cracked black pepper, to taste
1 large onion, finely chopped
3-4 tablespoons olive oil
2-3 garlic cloves, grated
1 teaspoon dried thyme or oregano
5-6 scallions, thinly sliced
2 tablespoons finely chopped parsley
1 Serrano chili pepper or a jalapeño (optional)

Instructions

Preheat the oven to 350 °F, 180 °C.

Cook the onion with olive oil and a pinch of salt over medium heat until soft and golden. About 8 minutes.

Add the garlic and warm through until fragrant.

Add the ground beef to the skillet and season with salt and pepper. Cook over medium heat while breaking up the meat. About 10 minutes or until the beef is cooked through. Remove from the heat and add the thyme, parsley, scallions, and chili pepper. Taste and adjust seasoning if needed.

Mix together and set aside.

Cut the phyllo into 3 equal portions.

Layer two strips of phyllo on top of each other and drizzle melted butter in betwen the layers and on top.

Place a tablespoon of the filling on the bottom of the strip and fold up into a triangle. Place on a baking tray that has been greased.

Brush the tops of the beef pies with the melted butter and bake on the center rack of the preheated ovem for 45-60 minutes or until golden and crisp.

Serve with tzatziki sauce. Kali Orexi!

Notes

Make Ahead Freezer Instructions: Assemble the pies and place in the freezer until frozen solid. Wrap the tray with plastic wrap and keep frozen for up to 3-4 months. Bake the pies frozen at 350 °F until golden. About an hour.

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