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
Scale
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.
