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
Scale
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.
