There is something incredibly comforting and satisfying about the flaky layers of phyllo dough wrapped around a rich, warmly spiced meat filling. This Greek Phyllo Meat Pie (Kimadopita) Recipe brings together tender ground beef or lamb with fragrant cinnamon and allspice, brightened by fresh parsley and a hint of tangy feta cheese, all encased in buttery, crisp pastry. Every bite offers a perfect harmony of textures and flavors, making it a cherished dish that feels like a warm hug straight from a Greek kitchen to your table.
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to making this traditional Greek dish truly shine. Each component plays a vital role in balancing the savory, aromatic filling with the ultra-crisp phyllo layers that define Kimadopita.
- 1 pound ground beef or lamb: The hearty protein base that gives this pie its rich flavor and satisfying texture.
- 2 tablespoons olive oil: Used for sautéing, it adds a subtle fruity depth typical of Greek cooking.
- 1 medium onion (finely chopped): Provides natural sweetness and moisture to the filling.
- 2 cloves garlic (minced): Adds a fragrant punch that elevates the savory profile.
- 1/2 cup red wine (optional): Adds complexity and a touch of acidity, enhancing the meat’s richness.
- 1/4 teaspoon ground cinnamon: Injects a warm, aromatic note that makes this dish uniquely Greek.
- 1/4 teaspoon ground allspice: Complements cinnamon perfectly with its spicy-sweet nuance.
- Salt and pepper to taste: Essential to bring all the flavors in harmony.
- 2 tablespoons tomato paste: Adds depth and a slight tang, enriching the meat mixture.
- 1/4 cup chopped fresh parsley: Freshness that brightens and balances the rich filling.
- 1/2 cup crumbled feta cheese: Offers a creamy, salty contrast within the savory filling.
- 12 sheets phyllo dough (thawed): The star of the show for that irresistibly flaky, buttery crust.
- 1/2 cup unsalted butter (melted): Essential for brushing each phyllo layer to achieve crispness and golden color.
How to Make Greek Phyllo Meat Pie (Kimadopita) Recipe
Step 1: Prepare the Meat Filling
Start by heating olive oil in a large skillet over medium heat. Sauté the finely chopped onion until it softens and becomes translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute until fragrant. Next, add the ground beef or lamb, breaking it apart with your spoon, and cook until the meat is thoroughly browned. If you’re including red wine, pour it in now and let it simmer until mostly evaporated, which deepens the flavor beautifully. Then, stir in the warm spices—cinnamon and allspice—along with salt, pepper, and tomato paste. Let this mixture cook together for another 5 minutes to meld the flavors. Finally, remove from heat and fold in the fresh parsley and crumbled feta, allowing the filling to cool slightly before assembling.
Step 2: Assemble the Pie
Preheat your oven to 350°F. Butter a 9×13-inch baking dish generously to prevent sticking. Layer half of your phyllo sheets (6 sheets), brushing each sheet with melted butter before adding the next—this creates a delicate, crispy base. Spread the cooled meat filling evenly across the layered phyllo. Then, repeat the phyllo layering on top with the remaining 6 sheets, brushing each generously with butter. Tuck in any excess dough or trim for a neat edge. A helpful tip is to score the top into square pieces before baking; this makes slicing much easier once the pie is cooked.
Step 3: Bake to Golden Perfection
Place your pie in the preheated oven and bake for 40 to 45 minutes. You want to see the top turn a beautiful golden brown with bubbly, crisp edges. Once out of the oven, allow the pie to rest for about 10 minutes—this helps the filling set slightly, making every slice clean and satisfying.
How to Serve Greek Phyllo Meat Pie (Kimadopita) Recipe
Garnishes
A simple sprinkle of fresh parsley or a few crumbles of feta right before serving can brighten the richness of the pie. A lemon wedge on the side is a fantastic addition for those who love a bit of zesty contrast.
Side Dishes
This pie pairs beautifully with a crisp, refreshing Greek salad loaded with cucumbers, tomatoes, olives, and red onions. For a heartier meal, consider serving it alongside roasted vegetables or a light lemony rice pilaf to soak up any delicious juices.
Creative Ways to Present
Impress your guests by cutting the pie into small squares or triangles and serving on a wooden platter for a rustic touch. For a fun twist, serve mini versions in muffin tins by adjusting phyllo sheets and filling quantities—perfect for parties or appetizers.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover pie tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to three days, making great leftovers for quick lunches or snacks.
Freezing
Kimadopita freezes wonderfully! Wrap the whole pie or individual portions in foil and then plastic wrap for double protection before freezing. It can be frozen for up to 2 months without losing that signature flakiness.
Reheating
For best results, reheat leftovers in a preheated oven at 350°F, covered loosely with foil to keep moisture in, for about 15-20 minutes until warmed through. This helps maintain the crisp phyllo texture far better than a microwave.
FAQs
Can I use ground turkey instead of beef or lamb?
Absolutely! Ground turkey or even a mix of ground beef and pork can work beautifully. Just be sure to adjust cooking times as turkey tends to cook faster and can dry out if overdone.
What if I don’t have phyllo dough? Is there a substitute?
Phyllo dough is essential for that signature flaky texture. Puff pastry could be a substitute but will yield a different texture and flavor. For an authentic Kimadopita experience, it’s worth using phyllo.
How do I keep phyllo dough from drying out while assembling?
Keep your phyllo sheets covered with a clean, damp kitchen towel while working. Phyllo dries out very quickly when exposed to air, which can make it brittle and difficult to work with.
Can Kimadopita be made vegetarian?
Yes! You can swap the meat for a hearty mixture of sautéed mushrooms, lentils, or a combination of vegetables and legumes. Add similar spices to keep the authentic flavor profile.
Is it necessary to score the pie before baking?
While not mandatory, scoring the top makes slicing the final pie much easier and cleaner. It helps to prevent the phyllo from cracking unpredictably and allows the heat to penetrate evenly during baking.
Final Thoughts
There is something truly special about sharing the Greek Phyllo Meat Pie (Kimadopita) Recipe with friends and family because it brings a little taste of Greece to any table. Its comforting layers of buttery phyllo paired with the fragrant, savory filling make for a dish you’ll want to make again and again. Don’t hesitate to try this recipe and create your own cherished memories with every delicious bite!
Print
Greek Phyllo Meat Pie (Kimadopita) Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
Greek Phyllo Meat Pie, known as Kimadopita, is a savory and aromatic pastry featuring a rich ground beef or lamb filling infused with warm spices like cinnamon and allspice, layered between delicate butter-brushed phyllo dough sheets. Baked until golden and crisp, this traditional Greek main course is perfect for family meals or special occasions.
Ingredients
Filling
- 1 pound ground beef or lamb
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red wine (optional)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1/4 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
Phyllo & Assembly
- 12 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie later.
- Cook Aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for an additional minute to build flavor.
- Brown Meat: Add the ground beef or lamb to the skillet, break it up with a spoon, and cook until browned thoroughly.
- Add Wine and Spices: If using, pour in the red wine and allow it to simmer for 2–3 minutes until nearly evaporated. Stir in ground cinnamon, allspice, salt, pepper, and tomato paste. Cook the mixture for another 5 minutes to blend the flavors well.
- Finish Filling: Remove the skillet from heat and stir in chopped fresh parsley and crumbled feta cheese. Let the filling cool slightly before assembling the pie.
- Prepare Phyllo Base: Brush a 9×13-inch baking dish with some melted butter. Lay down 6 sheets of phyllo dough, brushing each sheet generously with melted butter before adding the next.
- Assemble Pie: Spread the cooled meat filling evenly over the layered phyllo base. Then, layer the remaining 6 sheets of phyllo on top, again brushing each sheet with melted butter. Trim or tuck in any excess dough for a neat finish.
- Score & Bake: Using a sharp knife, score the top layer of phyllo into squares to make slicing easier after baking. Place in the preheated oven and bake for 40–45 minutes until the phyllo is golden brown and crisp.
- Cool and Serve: Remove from the oven and let the pie cool for about 10 minutes before slicing and serving to allow the filling to set.
Notes
- Keep phyllo sheets covered with a damp towel while working to prevent them from drying out.
- You can substitute ground turkey or a beef-pork mixture as a variation.
- Letting the filling cool before assembling helps prevent the phyllo from becoming soggy.
- Serve warm with a side salad or tzatziki sauce for an authentic Greek experience.
