If you’ve ever dreamed of a dish that perfectly blends flaky, buttery pastry with a rich and savory filling, the Greek Phyllo Meat Pie (Kimadopita) Recipe is just what you need. Imagine layers of delicate phyllo dough embracing a fragrant mixture of ground beef or lamb, infused with warm spices like cinnamon and allspice, complemented by fresh parsley and optional crumbled feta for that signature Greek touch. This dish is an irresistible combination of textures and flavors that invites you to savor every bite and share a piece of authentic Greek comfort food with friends and family.
Ingredients You’ll Need
Making Greek Phyllo Meat Pie (Kimadopita) Recipe is delightfully simple thanks to a handful of basic yet essential ingredients. Each one plays a starring role: the ground meat brings hearty richness, the spices add depth and warmth, and the phyllo sheets create the iconic flaky casing that makes this pie truly special.
- 1 lb ground beef or lamb: Choose your favorite for a juicy and flavorful base.
- 1 small onion, finely chopped: Adds a subtle sweetness that balances the meat’s richness.
- 2 cloves garlic, minced: Brings its unmistakable aromatic punch for extra flavor.
- ¼ cup olive oil (plus more for brushing): Vital for sautéing and giving the phyllo that luscious golden crisp.
- 1 tablespoon tomato paste: Intensifies the savory notes and adds a touch of tang.
- ½ cup water: Helps to create a tender, moist filling without making it soggy.
- ½ teaspoon ground cinnamon: Warms the meat with an exotic hint that’s so characteristic of Greek cooking.
- ½ teaspoon dried oregano: Adds earthiness and a classic Mediterranean aroma.
- ¼ teaspoon ground allspice: Provides a subtle, comforting spice complexity.
- Salt and pepper to taste: Essential for seasoning every flavorful layer.
- ¼ cup chopped parsley: Injects a fresh, herbal brightness into the filling.
- 2 eggs, lightly beaten: Binds the filling together for a perfect texture.
- ½ cup crumbled feta cheese (optional): Adds that creamy, tangy kick loved in Greek cuisine.
- 8–10 phyllo sheets (thawed if frozen): The signature flaky pastry that makes the pie irresistible.
How to Make Greek Phyllo Meat Pie (Kimadopita) Recipe
Step 1: Prepare the Filling
Start by heating ¼ cup olive oil in a skillet over medium heat. Add your finely chopped onion and minced garlic, and sauté until they soften and release their fragrance, about 3 to 4 minutes. Then, toss in your ground beef or lamb, breaking it apart as it browns beautifully. Stir in the tomato paste, followed by water and the aromatic spices—cinnamon, oregano, and allspice—season generously with salt and pepper. Allow the mixture to simmer gently for 8 to 10 minutes until it thickens into a rich, savory filling. Off the heat, let it cool slightly before mixing in the fresh parsley, beaten eggs, and optional feta cheese, which adds that creamy burst of flavor.
Step 2: Assemble the Phyllo Layers
Brush a 9×13-inch baking dish lightly with olive oil—this ensures your pie will have a golden, crisp base. Lay down your first phyllo sheet and brush it with olive oil, repeating this layering process for 5 sheets. This creates a sturdy yet delicate crust that will hold all your flavorful filling. Spread the cooled meat mixture evenly across the bed of phyllo, taking care to distribute it so every slice delivers the perfect amount of filling. Then, layer the remaining 4 to 5 phyllo sheets on top, brushing each with olive oil as before. Be sure to tuck in the edges neatly, and brush the final layer thoroughly to guarantee a crisp, golden finish. Lightly score the top into serving-size squares to make slicing easier after baking.
Step 3: Bake to Perfection
Pop your assembled pie into a preheated oven set to 350°F (175°C). Bake for 35 to 40 minutes, or until the phyllo turns a beautiful golden brown and the aroma fills your kitchen, beckoning everyone to the table. Allow the pie to rest for 10 minutes once it’s out of the oven—this lets the filling set so your slices hold their shape perfectly when served.
How to Serve Greek Phyllo Meat Pie (Kimadopita) Recipe
Garnishes
To elevate your serving, sprinkle fresh chopped parsley or a pinch of crumbled feta cheese on top. A dollop of Greek yogurt or a drizzle of lemon-infused olive oil can add zesty creaminess that pairs beautifully with the flaky pie.
Side Dishes
Greek Phyllo Meat Pie (Kimadopita) Recipe shines when accompanied by bright, refreshing sides. A classic Greek salad bursting with ripe tomatoes, cucumbers, red onions, and kalamata olives dressed in olive oil and lemon complements the richness perfectly. Alternatively, serve with tzatziki, the cool cucumber-yogurt sauce that balances the warm spices.
Creative Ways to Present
For a festive gathering, cut the pie into mini squares and serve on a rustic wooden board with toothpicks for easy sharing. You can also use the pie as a centerpiece surrounded by fresh herbs and vegetables for a vibrant, inviting spread. Another fun twist is pairing it with roasted vegetables or layering it with fresh greens to make a more substantial meal.
Make Ahead and Storage
Storing Leftovers
The Greek Phyllo Meat Pie (Kimadopita) Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container or cover tightly with foil to preserve its flaky texture and rich flavors. Leftover slices make for quick and delicious next-day meals.
Freezing
You can freeze the unbaked pie by wrapping it tightly in plastic wrap and aluminum foil, which helps maintain freshness and prevent freezer burn. When frozen, it will keep well for up to 2 months. To bake, thaw it overnight in the refrigerator and then follow the baking instructions.
Reheating
For the best texture when reheating, place your leftover pie or slices on a baking sheet and warm in a preheated oven at 325°F (160°C) until crispy and heated through, about 15 minutes. Avoid microwaving if possible, as it can make the phyllo soggy.
FAQs
Can I use ground chicken or turkey instead of beef or lamb?
Absolutely! While lamb or beef provides traditional richness, ground chicken or turkey will work well for a lighter version. Just be sure to cook thoroughly and adjust seasoning to taste.
Is it necessary to use fresh phyllo dough, or can I use frozen?
Frozen phyllo dough is perfectly fine and much more convenient. Just be sure to thaw it fully according to package instructions and keep it covered with a damp towel while working to prevent drying out.
Can I make the pie vegetarian?
Yes! Substitute the meat with sautéed mushrooms, lentils, or a combination of vegetables like spinach and feta to maintain a hearty filling. Adjust spices and seasoning accordingly for the best flavor.
How do I prevent the phyllo from drying out during assembly?
Keep one phyllo sheet covered with a lightly dampened towel while working with the others. This keeps the sheets pliable and prevents cracking or breaking during layering.
What wine pairs well with Greek Phyllo Meat Pie?
A medium-bodied red like Agiorgitiko or a fruity Merlot works beautifully, balancing the spice and richness without overpowering the delicate phyllo layers.
Final Thoughts
This Greek Phyllo Meat Pie (Kimadopita) Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s a perfect blend of flaky pastry and savory, spiced meat filling that never fails to impress whether you’re cooking for family or friends. Give it a try, and I promise you’ll be adding this gem to your rotation of beloved comfort foods right away. Happy baking!
Print
Greek Phyllo Meat Pie (Kimadopita) Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6–8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
Greek Phyllo Meat Pie, known as Kimadopita, is a traditional savory pie made with layers of flaky phyllo dough filled with a spiced ground beef or lamb mixture. This comforting dish is flavored with aromatic spices like cinnamon, oregano, and allspice, combined with onions, garlic, and optional feta cheese, making it a delicious main course perfect for family dinners or special occasions.
Ingredients
Meat Filling
- 1 lb ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup olive oil (plus more for brushing)
- 1 tablespoon tomato paste
- ½ cup water
- ½ teaspoon ground cinnamon
- ½ teaspoon dried oregano
- ¼ teaspoon ground allspice
- Salt and pepper, to taste
- ¼ cup chopped parsley
- 2 eggs, lightly beaten
- ½ cup crumbled feta cheese (optional)
Phyllo Pie
- 8–10 phyllo sheets, thawed if frozen
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to warm up while you prepare the filling and assemble the pie.
- Sauté aromatics: In a skillet over medium heat, add olive oil, then sauté the finely chopped onion and minced garlic until they are soft and fragrant, about 3–4 minutes.
- Cook the meat: Add the ground beef or lamb to the skillet, cooking and breaking it up until browned and fully cooked through.
- Add seasonings: Stir in the tomato paste, water, ground cinnamon, dried oregano, ground allspice, salt, and pepper. Let the mixture simmer gently for 8–10 minutes until most of the liquid evaporates, then remove from heat and allow to cool slightly.
- Finish the filling: Once cooled, mix in the chopped parsley, lightly beaten eggs, and crumbled feta cheese if using. This will help bind the filling and add flavor.
- Prepare the baking dish: Brush a 9×13-inch baking dish generously with olive oil to prevent sticking and add flavor to the crust.
- Layer phyllo sheets: Lay 5 sheets of phyllo dough into the baking dish, brushing each sheet lightly with olive oil before adding the next. This creates a crisp, buttery crust.
- Add the filling: Spread the prepared meat filling evenly over the layered phyllo sheets in the dish.
- Top with phyllo: Cover the filling with 4–5 more phyllo sheets, brushing each sheet lightly with olive oil. Tuck in the edges to seal the filling inside and brush the top layer generously with olive oil.
- Score and bake: Lightly score the top layer with a knife to mark serving-size squares. Bake in the preheated oven for 35–40 minutes or until the phyllo is golden brown and crisp.
- Rest and serve: Allow the pie to rest for 10 minutes after baking to set before slicing and serving warm.
Notes
- You can prepare the meat filling a day ahead and store it covered in the refrigerator.
- Keep phyllo sheets covered with a damp towel while working to prevent them from drying out and breaking.
- Pairs wonderfully with a fresh Greek salad or a side of yogurt sauce.
