Kimadopita: Greek Meat Pie with Easy Puff-Pastry Style Phyllo

How to make Greek Meat Pie

• Prepare the Dough
• In a bowl, mix the yeast, sugar, and water.
• Gradually add the flour while mixing.
• Add the salt and butter (or margarine) and knead until you have a soft dough that does not stick to your hands.
• Cover with a towel and let rise in a warm place for about 20 minutes.
• Transfer to the counter, knead lightly to deflate, and divide into 16 equal pieces.
• Roll out one dough ball on a floured surface.
• Butter a large plate and transfer the sheet onto it. Brush with butter.
• Repeat with 7 more pieces, stacking each sheet and brushing with butter between layers.
• Stretch the edges of the top sheet to cover the stack. Cover with plastic wrap and refrigerate.
• Repeat the process for the remaining 8 pieces to create the second layered sheet. Refrigerate while preparing the filling.
• Prepare the Meat Filling
• Heat olive oil in a pan.
• Add onions and peppers and sauté.
• Add the ground beef and cook until browned.
• Add smoked paprika, salt, and pepper. Cook briefly.
• Add parsley and continue cooking for about 5 minutes.
• Remove from heat and allow to cool completely.
• Assemble the Pie
• Roll out the first layered dough package on a floured surface to fit a 25×35 cm (10×14 inch) baking pan, leaving extra dough for the sides.
• Spread shredded cheese, then the meat filling, and top with more cheese.
• Roll out the second layered sheet and cover the pie. Seal the edges.
• Brush & Bake
• Whisk the egg with water.
• Brush the pie and sprinkle with sesame seeds.
• Bake in a preheated oven at 400°F (200°C), conventional heat, on the lower rack for 45–50 minutes, until golden and crisp.