Greek Pork Pie with Phyllo Crust

I decided to try something different with ground pork. It’s a version of the Greek ground meat pie, kimadopita. I made some variations to it so that my kids would eat it, and did not use the cheese or egg since one of my daughters is allergic to both. I used chicken broth instead of beer, seasoned with salt, pepper, and some sugar, used dry herbs and made the filling the day before. The next night, I just baked everything together with the phyllo dough. I usually store my phyllo dough in the freezer so make sure to thaw it in the fridge or 2 hours at room temperature otherwise it will be brittle and hard to use. Lastly, I used cooking spray in between phyllo dough layers instead of brushing with olive oil so it would be quicker. 

Pork Pie with Beer and Crispy Phyllo Crust (~by ifoodblooger.com)

Ingredients

·        2 lbs ground pork

·        3 Tbsp extra virgin olive oil

·        1 large red onion chopped into 1/2-inch pieces (used 3 baby sweet peppers)

·        2 medium size carrots cut in half lengthwise and chopped into 1/2-inch pieces

·        3 celery stalks chopped into 1/2-inch pieces

·        1 large red bell pepper chopped into 1/2-inch pieces

·        3 garlic cloves thinly sliced

·        1 beef bouillon cube

·        6- oz 180 ml can tomato paste

·        1 bottle 11 oz / 330 ml dark, malty beer (I recommend cream stout) (used chicken broth instead)

·        2 tsp fresh parsley finely chopped (used dried herbs)

·        1 tsp fresh rosemary finely chopped (used dried herbs)

·        1 tsp fresh thyme finely chopped (used dried herbs)

·        2 cups about 7 oz / 200 g shredded Kasseri cheese (can also use Provolone or Muenster) (did not use)

·        1 egg (did not use)

·        1 1/2 tsp kosher salt

·        1/2 tsp freshly ground black pepper (also added a little sugar to filling)

·        1 package phyllo dough (used half a package and a little left over from a previous package)

·        2/3 cups olive oil for brushing phyllo sheets (used cooking spray)

Instructions

1.      Preheat oven to 350F convection, or 375F without convection.

2.      Preheat olive oil in a large cast iron pan or a saute pan. Add onions, garlic, carrots, celery and bell pepper. Saute the vegetables over high heat for about 5 minutes, until nicely caramelized and golden brown.

3.      Add the ground pork and continue sauteing for another 4-5 minutes, frequently stirring and breaking up meat clumps into small pieces.

4.      Add the tomato paste and saute for another 1-2 minutes, stirring constantly.

5.      Turn the heat to medium low, add the beef bouillon cube and the beer. Simmer for about 20 minutes, stirring every 5 minutes or so, or until most of the liquid has evaporated.

6.      Remove the filling from heat and let it cool for a few minutes. Add the chopped greens, shredded cheese, egg, salt and pepper. Stir well and set aside.

7.      Generously brush a 9x15-inch baking pan with olive oil. Layer half of the phyllo sheets on the bottom of the pan, drizzling olive oil all over each sheet, including the sides. Add the filling and spread evenly. Fold the sides of the phyllo sheets over the filling and drizzle with olive oil.

8.      Layer the remaining sheets of phyllo dough in the same manner, drizzling each sheet with olive oil. Roll the sides of the phyllo inward. Generously drizzle some olive oil all over the top of the pie and gently spread it with a brush.

9.      Score the pie in to 12 pieces. Do not cut too deep and all the way to the sides.

10.   Bake on top rack for 45 minutes (baked for 45 min in middle rack), or until deep golden brown and crispy.

11.   Remove from the oven and allow the pie to cool for 10 minutes before cutting and serving.