Filo meat pie. Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie. It should turn a nice golden brown. When the meat is almost cooked through add in the tomato paste.

In a large lasagna size glass pan, spray the bottom of the pan with Pam. Add one sheet of the Phyllo dough. Place the smallest sheet of phyllo on top of the filling, brush with olive oil, and place the final sheet of phyllo on top, and brush with oil. You can have Filo meat pie using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Filo meat pie

You need 500-600 g of minced meat (beef or lamb).
It's 1 of large onion.
It's 3-4 cloves of garlic, peeled.
Prepare 1 tablespoon of parsley.
Prepare 0.5-1 tablespoon of oregano.
It's 2 of eggs.
It's To taste of salt and pepper.
You need 600 g of filo pastry sheets.
Prepare of Olive oil.
Prepare 1 cup of fizzy water.
Prepare of Pastry brush.

Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie. It should turn a nice golden brown. A savory pastry and meat appetizer the entire family will enjoy. Thaw two rolls of Phyllo, following thawing instructions on package.

Filo meat pie step by step

Finely the onions and garlic. I sometimes put them in food processor to add the taste but avoid onion texture in the pie..
Brown onion and garlic until golden, taking care not to burn. Add minced meat and rest of the spices. Mix well and cook until meat is done. Taste and add more spices if needed..
Set aside to cool and then add 2 eggs, mixing well..
Prepare filo by taking it out of the box and covering with a moist tea towel so it doesn’t dry. Add a cup / bowl of olive oil and fizzy water..
Oil the baking pan (round or square). Layer 3-4 sheets of file on the bottom, oiling each layer with a pastry brush. You can lay out beetle or ruffle the sheets, which will have an uneven effect when our is cut..
Sprinkle 3-4 spoons of filling on top. Cover with another filo sheet and sprinkle fizzy water. Add another layer of filling, followed by a filo sheet, and then oil well with pastry brush. Repeat the process until the pie is no more than 5-7 cm thick..
Add 1-2 additional sheets of filo, oiling between the layers. Make sure that edges of the pie are piled well, otherwise the pie will be dry when baked. Pierce the pie with a fork 5 or 6 times to help baking. Cover with aluminium foil..
Pre-heat oven to 200C. Bake the pie until edges start to brown, approximately 25-30’. Remove aluminium foil and bake for another 10-15 min or until the top is golden and crisp..
Serve with soup, salad or as an appetiser. It’s also very tasty cold so it’s brilliant for leftovers..

This Greek recipe for a luscious meat-filled phyllo pie is one of the most beloved dishes of the Ionian island of Cephalonia. Three different ground meats, Greek cheese, and warm spices turn this phyllo classic into a rich, filling pie that can be served as easily as a Greek meze as it can a main course. Transfer the meat mixture to the pie dish and spread the meat evenly. Kimadopita comes from the words "kima" which means "minced meat" and "pita" which means "pie". Greek pies are usually made with commercial phyllo, homemade phyllo (which is a bit thicker), or puff pastry.