If you’ve been searching for a comforting, flavorful dish that wraps tender, spiced meat in flaky layers of golden pastry, then you’re in for a treat with this Greek Phyllo Meat Pie (Kimadopita) Recipe. This traditional favorite balances aromatic spices with the crispness of phyllo dough, creating a beautiful harmony of textures and tastes that feel like a warm hug from Greek cuisine itself. Every bite is a joyful celebration of rich beef, subtle hints of cinnamon and coriander, and the buttery, crisp phyllo that practically melts in your mouth. Trust me, once you try this Greek Phyllo Meat Pie (Kimadopita) Recipe, it will quickly become one of your go-to comfort foods to share with family and friends.
Ingredients You’ll Need
The magic behind this Greek Phyllo Meat Pie (Kimadopita) Recipe lies in its simple yet vibrant ingredients. Each one plays a crucial role—from the fragrant spices that bring the meat filling to life, to the silky phyllo sheets that turn golden and flaky during baking. Together, they create a dish that’s easy to assemble but incredibly satisfying in flavor and texture.
- Olive oil (2 tablespoons): Adds richness and a fruity undertone to sauté the meat and vegetables perfectly.
- Ground beef (500g or 17.6 oz): Provides a hearty and savory base, or mix half beef and half pork for added juiciness.
- Leeks (200g or 7 oz), finely chopped: Offers a mild onion-like sweetness that enhances the filling without overpowering.
- Onion (130g or 4.6 oz), finely chopped: Gives depth and a mellow bite to the savory mixture.
- Ground allspice (1 teaspoon): Brings warm, peppery notes that beautifully deepen the filling’s flavor.
- Ground nutmeg (½ teaspoon): Adds a delicate sweetness that balances other spices perfectly.
- Sweet paprika (2 teaspoons): Infuses a subtle smokiness and vibrant color.
- Ground cinnamon (⅓ teaspoon): Introduces a subtle earthiness that’s classic to Greek meat pies.
- Ground coriander (1 teaspoon): A bright, lemony note that lifts the meat filling.
- Fresh parsley (1 tablespoon), minced: Adds fresh herbal brightness and color.
- Salt and pepper: Essential seasoning to enhance all the flavors.
- Phyllo pastry (450g or 1 package): The star layer, ultra-thin sheets that bake to a perfect crispy finish.
- Milk (145g or about â…” cup): Blends with yogurt and eggs to moisten the phyllo and tenderize the pie.
- Greek yogurt (70g or 3 tablespoons): Adds creaminess and a slight tang that balances the savory meat.
- Water (80ml): Helps to loosen the milk mixture for drizzling.
- Olive oil (120g or 12 tablespoons): Or a mix with vegetable oil or melted butter—drizzled between phyllo layers for buttery crispness.
- Eggs (2 medium): Bind the milk mixture and give structure to the pie.
How to Make Greek Phyllo Meat Pie (Kimadopita) Recipe
Step 1: Thaw the Phyllo
Start by thawing your phyllo pastry gently in the fridge overnight or at least 6 hours ahead of time. This step is crucial to prevent the delicate sheets from drying out and breaking, which can make assembly tricky. Soft, pliable phyllo means easier layering and that perfectly crisp, golden finish.
Step 2: Prepare the Meat Filling
Heat the olive oil in a pan over medium heat and add the ground beef (or beef and pork mix if you prefer). As it starts to brown, stir in the chopped leeks and onions, cooking until they soften and become fragrant. Sprinkle in the ground allspice, nutmeg, cinnamon, paprika, and coriander for that classic Kimadopita warmth — these spices bring the filling to life with robust, layered flavors. Season with salt and pepper to taste, then stir in fresh minced parsley for a burst of herbal freshness. Once everything is combined and cooked through, let the filling cool completely before moving on.
Step 3: Prepare the Milk Mixture
In a small bowl, whisk together the milk, Greek yogurt, water, olive oil, eggs, salt, and pepper. This creamy mixture will help hydrate the phyllo layers, making them tender inside but perfectly crisp outside once baked. The yogurt adds a lovely tang that balances the rich meat perfectly.
Step 4: Assemble the Pie
Grease a 13×9-inch baking pan to prevent sticking, then place two sheets of phyllo in the bottom, drizzling generously with the milk mixture. Continue layering phyllo sheets two by two with the milk drizzle in between until you’ve used half the phyllo. Be sure to cover the remaining phyllo with a damp towel while assembling to keep it from drying out. Spread the cooled meat filling evenly over this layered base. Now, cover the meat filling with the remaining phyllo sheets, repeating the layering and drizzling process just like before. When all the layers are done, cut the unbaked pie into 8 portions right in the pan—this step makes for easier serving later—and pour any leftover milk mixture evenly over the top.
Step 5: Bake to Perfection
Pop your pie into a preheated oven and bake until the phyllo turns a deep golden brown and is crispy all over. This usually takes about 40–45 minutes, but keep an eye out for that flaky, beautiful finish. Once baked, allow the pie to cool slightly—this lets the filling settle and makes slicing neater. Your kitchen will smell amazing, and anticipation will be at an all-time high!
How to Serve Greek Phyllo Meat Pie (Kimadopita) Recipe
Garnishes
For a fresh burst, sprinkle some extra chopped parsley or even dill just before serving. A few crumbles of feta cheese on top can add that salty, creamy contrast that pairs wonderfully with the spiced meat. Serving a wedge with a simple lemon wedge also brightens every bite with a zesty kick.
Side Dishes
This pie is fantastic on its own, but pairing it with a crisp Greek salad, featuring tomatoes, cucumbers, olives, and oregano-dressed feta, balances the richness beautifully. Another excellent choice is a dollop of creamy tzatziki sauce, whose cool garlic yogurt complements the warm spices perfectly. Roasted or steamed greens also work well for a complete meal.
Creative Ways to Present
Try serving individual squares on rustic wooden boards with a side of marinated olives for a casual gathering. For a more festive feel, plate each piece topped with a small spoonful of tangy yogurt or a drizzle of olive oil infused with herbs. It’s a guaranteed crowd-pleaser no matter the occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Kimadopita can be stored in an airtight container in the refrigerator for up to 3 days. To keep the phyllo from becoming soggy, store the pie without any additional toppings or garnishes.
Freezing
You can freeze the assembled and unbaked pie for up to one month. Wrap it tightly with plastic wrap and aluminum foil to protect the fragile phyllo layers. When ready to bake, thaw it overnight in the refrigerator and then proceed with baking as usual for a fresh-from-the-oven experience anytime you crave this Greek delight.
Reheating
To bring leftover pie back to life, reheat it in a preheated oven at 175°C (350°F) for about 15–20 minutes. This helps restore the phyllo’s crispness better than a microwave, which tends to make it soggy. Cover with foil if the pie starts to brown too quickly on top.
FAQs
Can I substitute the meat in this Greek Phyllo Meat Pie (Kimadopita) Recipe?
Absolutely! While traditional recipes use ground beef or a combination of beef and pork, you can swap the meat for ground lamb to keep it authentically Greek or even try ground turkey for a leaner twist. Just adjust the seasoning slightly to match your choice.
Do I have to use phyllo pastry, or is there an alternative?
Phyllo is essential for the signature flaky texture of Kimadopita. If you can’t find it, puff pastry is an alternative, though the result will be richer and less crisp. For the true experience, seek out fresh or frozen phyllo in specialty or Mediterranean stores.
How spicy is the pie with all the spices used?
The spice blend in this recipe is warm and aromatic rather than hot or fiery. The sweet paprika and cinnamon keep the flavor cozy, so it’s suitable for most palates. You can always reduce or omit any spice that you think might be too intense.
Can I prepare the filling in advance?
Yes! Making the meat filling ahead of time allows the flavors to meld even more deeply. Store it in the refrigerator for up to 24 hours before assembling the pie for easy meal prep.
Is this recipe suitable for vegetarians?
This particular recipe centers around meat, but you can create a vegetarian version by substituting the meat with seasoned mushrooms, lentils, or a mix of sautéed vegetables. Use the same spices to keep the flavor profile close to traditional Kimadopita.
Final Thoughts
I hope this detailed Greek Phyllo Meat Pie (Kimadopita) Recipe inspires you to bring a delicious slice of Greek culinary tradition into your kitchen. It’s a dish that’s as fun to make as it is to devour, perfect for sharing with loved ones or enjoying as a cozy solo meal. Once you master the layering and savor those spiced beef bites wrapped in flawless, crunchy phyllo, I’m sure you’ll keep coming back for more. So roll up your sleeves, preheat that oven, and treat yourself to this warm, flaky masterpiece—you’re going to love every bite!
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Greek Phyllo Meat Pie (Kimadopita) Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
This Greek Phyllo Meat Pie, known as Kimadopita, is a hearty and flavorful savory pie featuring a spiced ground beef filling enveloped in crisp, flaky phyllo pastry. Enhanced with aromatic spices like allspice, nutmeg, cinnamon, paprika, and coriander, and enriched with a yogurt and milk mixture, this traditional pie is perfect for family meals or entertaining guests.
Ingredients
Meat Filling
- 2 tablespoons olive oil
- 500g (17.6 oz) ground beef (or half ground beef and half ground pork)
- 200g (7 oz) leeks, finely chopped
- 130g (4.6 oz) onion, finely chopped
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 2 teaspoons sweet paprika
- â…“ teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 tablespoon fresh parsley, minced
- Salt and pepper to taste
Phyllo and Milk Mixture
- 450g (1 package) phyllo pastry
- 145g (â…” cup) milk
- 70g (3 tablespoons) Greek yogurt
- 80ml water
- 120g (12 tablespoons) olive oil (or half olive oil and half vegetable oil, or melted butter)
- 2 medium eggs
- Salt and pepper to taste
Instructions
- Thaw Phyllo: Thaw the phyllo pastry in the fridge overnight or for at least 6 hours to prevent it from drying out.
- Prepare the Meat Filling: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the ground beef (or beef and pork mix) and cook until browned. Add the finely chopped leeks and onions, sautéing until softened. Stir in ground allspice, nutmeg, cinnamon, sweet paprika, and ground coriander to the meat mixture. Season with salt and pepper to taste. Remove from heat and stir in the minced parsley. Allow the mixture to cool.
- Prepare the Milk Mixture: In a small bowl, whisk together the milk, Greek yogurt, water, olive oil, eggs, salt, and pepper until smooth and well combined.
- Assemble the Pie: Preheat the oven to 180°C (350°F). Cut the phyllo stack in half and keep covered with a damp towel to prevent drying. Grease a 13×9-inch (33×23 cm) pan. Lay two sheets of phyllo at the bottom of the pan and drizzle generously with the milk mixture. Continue layering phyllo sheets two at a time, drizzling each layer with the milk mixture until half of the phyllo is used.
- Add the Filling: Spread the cooled meat filling evenly over the layered phyllo base.
- Top Layers: Cover the meat filling with the remaining phyllo sheets, continuing to layer two sheets at a time and drizzling each layer with the remaining milk mixture.
- Cut and Finish: Using a sharp knife, cut the assembled pie into 8 pieces, slicing through all layers. Pour any remaining milk mixture evenly over the top of the pie.
- Bake: Bake the pie in the preheated oven for approximately 45-50 minutes, or until the phyllo is golden brown and crisp.
- Cool and Serve: Remove from the oven and allow the pie to cool slightly before serving to let the filling set.
Notes
- Ensure the phyllo is thawed properly and kept covered with a damp towel to prevent it from drying and cracking during assembly.
- You can substitute some or all of the ground beef with ground pork for varied flavor.
- For a richer pie, use melted butter instead of olive oil in the milk mixture.
- Cutting the pie before baking helps the phyllo to bake evenly and makes serving easier.
- This pie is best enjoyed warm and pairs well with a fresh Greek salad or tzatziki sauce.
