Among the many traditional dishes that grace Greek tables, the Strifti Kimadopita holds a special place. This savory pie, filled with seasoned ground meat and enveloped in crispy, golden phyllo dough, is a testament to the Greek mastery of creating comfort food with simple, high-quality ingredients.
Strifti Kimadopita, or twisted meat pie, is a classic Greek dish that marries the flavors of spiced ground meat with the flaky goodness of phyllo pastry.
The term “strifti” refers to the twisted or spiral shape of the pie, which not only makes it visually appealing but also ensures an even distribution of filling and pastry in every bite.
Strifti Kimadopita is best enjoyed warm with a crisp salad on the side. It also pairs wonderfully with a dollop of Greek yogurt or a simple tzatziki sauce. This pie is perfect for family dinners, festive gatherings, or even as a savory breakfast option.
Ingredients
4 – 5 Sheets phyllo bough
300 gr ground beef
1 onion, minced
3 tbsp. Olive oil
1 cup grated fresh tomato
1/4 cup chopped fresh parsley
1 bell pepper, chopped
1 tsp. dried mint
Salt and black pepper to taste
1/2 cup warm water
1 tbsp Olive oil + 1 tsp butter
1 egg + 3 tbsp Olive oil + 1/2 cup milk for brushing phyllo sheets
Directions
In a large saucepan, heat the olive oil over medium heat and sauté the ground beef until it is no longer pink.
Add the onion and sauté for about 2 minutes.
Then add the parsley, mint, salt, pepper, tomato sauce, bell pepper, and warm water. Simmer for 15-20 minutes, stirring occasionally.
Once ready, transfer the meat mixture to a bowl and set aside.In a small bowl, combine the egg, oil, and milk.
Brush a pan with olive oil and butter.
Place one sheet of phyllo on a working surface and brush it with the egg mixture.
Spread some of the filling along the edge of the longer side of the phyllo sheet and roll it into a ‘sausage’.
Place the roll in a large frying pan, starting from the outer edge of the pan.
Repeat with the remaining phyllo and filling, arranging the rolls in the pan to form a ‘snail’ shape that leads to the center.
Pour the remaining egg mixture over the ‘snail’ and cook over medium heat for about 3 minutes, or until golden.
When the pie is almost set, cover with a lid, flip it to cook the other side.
Cut the pie into triangles and serve.
May 16, 2018
This traditional Greek pie is rich in flavor and is easy to put together. However, although this recipe has mint, I find that I much prefer the flavor of fresh oregano and tend to substitute it. You can also use any type of ground meat you would like, such as ground lamb.