There is something truly magical about the Greek Phyllo Meat Pie (Kimadopita) Recipe that brings comfort and joy with every bite. This dish combines the irresistible crunch of golden phyllo layers with a savory, aromatic meat filling bursting with warm spices like allspice, cinnamon, and paprika. It’s a celebration of texture, flavor, and tradition all baked into one delightful pie. Whether you’re sharing it around a bustling family table or serving it as the star of a special weekend meal, this pie is guaranteed to become a beloved favorite in your kitchen.
Ingredients You’ll Need
Each ingredient in this Greek Phyllo Meat Pie (Kimadopita) Recipe plays a vital role in creating the perfect balance of flavors, textures, and aromas. From the tender meat filling to the crisp, flaky phyllo, these simple yet essential ingredients come together beautifully.
- Olive oil: Adds rich, fruity notes and helps soften the vegetables and phyllo layers.
- Ground beef (or beef and pork mix): Provides the hearty and flavorful base of the filling.
- Leeks and onions: Bring sweetness and depth while softening into the mixture.
- Ground allspice, nutmeg, sweet paprika, cinnamon, and coriander: This spice blend infuses the meat with warm, inviting Mediterranean flavors.
- Fresh parsley: Adds a fresh, vibrant touch to balance the spices.
- Phyllo pastry: Creates the signature crisp, flaky layers essential to the pie’s texture.
- Milk and Greek yogurt: Combine to add moisture and tenderness to the phyllo layers during baking.
- Water and eggs: Help bind the phyllo layers and enrich the filling.
- Salt and pepper: Season perfectly to enhance every component.
How to Make Greek Phyllo Meat Pie (Kimadopita) Recipe
Step 1: Thaw the Phyllo
Start by thawing your phyllo pastry in the refrigerator overnight or for at least six hours. This is a key step to ensure the delicate sheets don’t dry out and become brittle as you work with them. Keeping the phyllo supple is crucial for assembling the layers that will bake into irresistibly crisp and golden sheets.
Step 2: Prepare the Meat Filling
Heat olive oil in a pan and add the ground meat, cooking until it’s nicely browned. Introduce the finely chopped leeks and onions, allowing them to soften and meld with the meat. Now comes the exciting part—stir in the aromatic spices: allspice, nutmeg, paprika, cinnamon, and coriander. These spices are what elevate this recipe from simple meat pie to the authentic Greek Kimadopita experience. Season it with salt and pepper, then stir in the fresh parsley for brightness. Set the filling aside to cool as it will be easier to handle later.
Step 3: Assemble the Pie
Whisk together the milk, Greek yogurt, water, olive oil, eggs, salt, and pepper. This mixture not only enriches the phyllo but also gives the pie a wonderfully tender texture. Now, grease a 13 by 9-inch baking pan and layer two sheets of phyllo at a time, brushing each layer generously with the milk mixture. Continue this delicate layering until half the phyllo sheets are used. Spread the cooled meat filling evenly over the phyllo base, then repeat the layering process with the remaining phyllo and milk mixture. Before baking, cut the pie gently into eight portions and drizzle the remaining milk mixture over the top. This ensures the crust develops that irresistibly golden finish.
Step 4: Bake and Cool
Bake your Kimadopita until the phyllo is beautifully crisp and golden on top. Once it’s out of the oven, allow the pie to cool slightly — this resting time helps the layers settle and makes slicing easier. The result? A pie that’s perfectly flaky on the outside and packed with savory, spiced meat on the inside.
How to Serve Greek Phyllo Meat Pie (Kimadopita) Recipe
Garnishes
Serving your Greek Phyllo Meat Pie with a sprinkle of fresh parsley or a few crumbled feta cheese pieces adds a lovely fresh and tangy contrast. A drizzle of extra virgin olive oil over each slice just before serving can enhance the rich flavors and provide a luscious finish.
Side Dishes
Kimadopita pairs wonderfully with simple side dishes like a crisp Greek salad featuring tomatoes, cucumbers, olives, and red onions dressed lightly with lemon and oregano. A dollop of tzatziki on the side can add a cool, creamy counterpoint to the warm, spiced meat pie, making every bite even more delightful.
Creative Ways to Present
For a special touch, serve individual slices of the pie on rustic wooden boards with small bowls of olives, roasted peppers, and hummus nearby to create an inviting Mediterranean spread. Alternatively, cut the pie into bite-sized pieces for party platters—these little parcels of flavor are sure to impress guests and disappear quickly!
Make Ahead and Storage
Storing Leftovers
Leftover Kimadopita can be stored covered in the refrigerator for up to three days. Keeping it wrapped tightly will help maintain the phyllo’s crispness as much as possible, so it’s ready for a quick snack or next-day meal.
Freezing
This pie freezes beautifully, making it perfect for meal planning. Wrap the fully cooled pie tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to two months without losing flavor or texture. When you’re ready, thaw it in the refrigerator overnight before reheating.
Reheating
To bring back that fresh-baked crispness, reheat slices in a preheated oven at 350°F (175°C) for 10 to 15 minutes. Avoid microwaving if possible since it can soften the phyllo. The oven will revive the flaky layers and warm the filling just right.
FAQs
Can I use other meats in the Greek Phyllo Meat Pie (Kimadopita) Recipe?
Absolutely! While ground beef or a beef-pork mix is traditional, you can experiment with ground lamb for a richer flavor or turkey for a lighter option. Just keep the seasoning consistent for that authentic taste.
Is it possible to make Kimadopita vegetarian?
Yes, you can substitute the meat with a mixture of lentils, mushrooms, and walnuts for a wonderful vegetarian twist that still satisfies the hearty texture and savory flavor.
How thin should the phyllo sheets be when layering?
Phyllo pastry is typically very thin and delicate. When layering, handle each sheet gently and layer two sheets at a time to create a sturdy base while maintaining crispness.
Do I need to brush oil between phyllo layers?
Instead of just oil, brushing the milk, yogurt, and egg mixture between the layers adds moisture and tenderness, ensuring the phyllo crisps nicely without becoming dry or brittle.
Can I prepare the filling a day ahead?
Definitely! Preparing the filling in advance allows the spices to meld even deeper. Just keep it refrigerated and assemble the pie when you are ready to bake.
Final Thoughts
Now that you have the roadmap for this unforgettable Greek Phyllo Meat Pie (Kimadopita) Recipe, I encourage you to dive in and create this wonderful dish yourself. Each step brings you closer to a flaky, flavorful pie that’s as rewarding to make as it is to share. Trust me—once you try it, this recipe will become a cherished staple in your culinary repertoire!
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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 traditional Greek Phyllo Meat Pie, or Kimadopita, features a flavorful minced meat filling seasoned with aromatic spices and fresh parsley, all encased in crispy, golden phyllo pastry. The pie is enhanced with a rich mixture of milk, Greek yogurt, eggs, and olive oil that keeps the phyllo moist and tender. Perfect for a family dinner or special occasion, this savory pie offers a delightful combination of textures and authentic Mediterranean flavors.
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 Dairy 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 refrigerator overnight or for at least 6 hours to prevent it from drying out and breaking during assembly.
- Prepare the Meat Filling: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef (or beef and pork mixture), breaking it up with a spoon as it cooks. Once browned, add the finely chopped leeks and onions. Stir in the ground allspice, nutmeg, paprika, cinnamon, and coriander, mixing well to incorporate the spices evenly. Reduce heat to medium and continue to sauté until the leeks and onions soften. Season with salt and pepper to taste. Remove the skillet from heat and stir in the minced fresh parsley. Set aside to cool.
- Prepare Dairy Mixture: In a small bowl, whisk together the milk, Greek yogurt, water, olive oil, eggs, salt, and pepper until smooth and well combined. This mixture will keep the phyllo tender and flavorful during baking.
- Assemble the Pie Base: Cut the phyllo stack in half and cover with a damp towel to keep it moist. Grease a 13×9-inch baking pan generously with oil. Lay two sheets of phyllo in the pan, allowing the edges to hang over the sides, and drizzle generously with the dairy mixture. Continue layering two sheets at a time, drizzling with the dairy mixture after every two sheets until half of the phyllo pastry is used.
- Add Meat Filling: Evenly spread the cooled meat mixture over the layered phyllo base, distributing it in a smooth, uniform layer.
- Cover with Remaining Phyllo: Continue layering the remaining phyllo sheets over the meat filling, two sheets at a time, drizzling the dairy mixture after every two sheets, just like the base layer. Fold the overhanging phyllo edges over the top and press gently to seal.
- Score and Pour: Using a sharp knife, cut the assembled pie into 8 equal pieces to make slicing easier after baking. Pour the remaining dairy mixture evenly over the top of the pie, ensuring it seeps into the cuts and moistens the top layer.
- Bake: Preheat your oven to 180°C (350°F). Place the assembled pie in the oven and bake for about 45–50 minutes, or until the phyllo is crisp and golden brown on top and the filling is heated through.
- Cool and Serve: Remove the pie from the oven and let it cool slightly in the pan for 10–15 minutes. This allows the juices to settle and makes serving easier. Cut through the scored lines and serve warm.
Notes
- Phyllo pastry must be thawed properly and kept covered with a damp towel during assembly to prevent drying out and cracking.
- You can substitute ground pork for ground beef or use a combination for richer flavor.
- The spice blend can be adjusted according to taste preferences; adding a pinch of chili flakes can add a spicy kick.
- For a richer pie, substitute olive oil in the dairy mixture with melted butter.
- If you prefer a vegetarian version, replace the meat with sautéed mushrooms and walnuts seasoned similarly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
