This isn’t your traditional British pork pie made with hot water crust pastry. It’s kind of like a Shepherd’s pie but not quite. This is a Greek ground meat pie, also known as\u00a0kimadopita. Inside this pie is a delicious filling made of veggies, ground pork, dark malty beer and cheese. Outside there are crispy layers of phyllo dough. Together they make one heck of a pork pie that you can’t have enough.<\/p>\n

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There are two things that I absolutely love about this pie, besides it being delicious and comforting. Firstly,\u00a0it doesn’t feel nearly as heavy as a pie made with traditional pie crust\u00a0or potatoes.<\/p>\n

Secondly,\u00a0it’s very easy to make. \u00a0So easy, in fact, that it’s hardly possible to mess it up. The most difficult part for me is to prepare all the veggies and grate the cheese. That’s where the difficult part ends. Needless to say, this is one of my favorite dishes that I make quite regularly. My family loves it.<\/p>\n

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If you bake with phyllo dough often enough you probably know that the secret to crispy, beautifully\u00a0colored sheets of dough is to use\u00a0convection, that is baking with a fan on in the oven. At least that’s been my experience. You will still get a great\u00a0pork pie without convection, but I find that the crust turns out\u00a0just a tad less crispy and not as deep golden brown. So, if your oven has a convection mode, use it.<\/p>\n

To make the filling out-of-this-world delicious you need to use good beer. You want to use dark, malty beer. Taste it before using it. If the beer tastes so-so, or has an unpleasant after taste, it will impart that taste on the filling. I use my favorite homemade cream stout and it has been perfect for cooking as well.<\/p>\n

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It’s common for Greek kimadopita recipes to use Kasseri cheese which is made from sheep’s milk. Hence, it has a distinct, somewhat sharp taste. If you can’t find it or you are not a big fan sheep’s milk cheese, try\u00a0Provolone or Muenster cheese. They are considered to be good substitutes for Kasseri cheese.<\/p>\n

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When the pie is done baking it will be so tempting to dig right in, but let it cool down for about 10 minutes. This rest time will allow the filling to set and it won’t be running off on you when cutting and serving.<\/p>\n

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Enjoy!<\/p>\n

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Pork Pie with Beer and Crispy Phyllo Crust<\/h2>\n

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