If you have ever fallen in love with the irresistible layers of flaky pastry wrapped around a warm, savory filling, then you are going to adore this Greek Phyllo Meat Pie (Kimadopita) Recipe. This dish is a perfect marriage of spiced ground meat and tender phyllo sheets, creating a symphony of textures and flavors that feels like a big, cozy hug from Greek cuisine itself. Whether you’re serving it for a family meal or sharing it with friends, this pie’s crispy, golden layers and fragrant, well-seasoned filling are sure to become a favorite in your recipe rotation.
Ingredients You’ll Need
Every ingredient in this Greek Phyllo Meat Pie (Kimadopita) Recipe plays a crucial role in layering flavors and textures that will make your taste buds sing. From the aromatic spices to the delicate phyllo sheets, each item has been chosen to create a harmonious and unforgettable dish.
- 2 tablespoons olive oil: Adds richness and helps sauté the vegetables to perfection.
- 500g (17.6 oz) ground beef (or half ground beef and half ground pork): The hearty protein base that forms the star of the filling.
- 200g (7 oz) leeks, finely chopped: Offers a subtle sweetness and depth to the meat filling.
- 130g (4.6 oz) onion, finely chopped: Brings aromatic sharpness and balances the spices.
- 1 teaspoon ground allspice: Injects warm, complex notes that herald Greek flavors.
- ½ teaspoon ground nutmeg: Adds a sweet earthiness that blends into the meat mixture beautifully.
- 2 teaspoons sweet paprika: Provides color and a mild smoky underpinning to the dish.
- â…“ teaspoon ground cinnamon: Offers a gentle warmth that enhances all the savory spices.
- 1 teaspoon ground coriander: Lends a fresh citrusy hint that brightens the filling.
- 1 tablespoon fresh parsley, minced: Freshness and herbaceous brightness when stirred into the mixture.
- Salt and pepper to taste: Essential for seasoning and balancing all flavors.
- 450g (1 package) phyllo pastry: The delicate golden layers that create the iconic flaky crust.
- 145g (â…” cup) milk: Used to moisten the phyllo and create a tender crust.
- 70g (3 tablespoons) Greek yogurt: Adds richness and a subtle tang to the dough mixture.
- 80ml water: Helps make the phyllo layers pliable and moist.
- 120g (12 tablespoons) olive oil (or half olive oil and half vegetable oil, or melted butter): Vital for brushing between phyllo sheets to achieve that luscious crispness.
- 2 medium eggs: Binds ingredients and adds structure to the filling and topping.
How to Make Greek Phyllo Meat Pie (Kimadopita) Recipe
Step 1: Thaw the Phyllo
Start by thawing your phyllo pastry properly—a crucial step to avoid tearing. Leave it in the fridge overnight or for at least six hours. This slow thawing keeps the sheets flexible and prevents them from drying out, so each layer can be brushed beautifully and stacked with ease.
Step 2: Prepare the Meat Filling
Heat the olive oil in a large pan over medium heat, then add your ground beef (or beef and pork mix). As the meat begins to brown, incorporate the finely chopped leeks and onions. This combination brings a lovely sweetness and aromatic base to your filling.
Step 3: Add the Spices
Sprinkle in ground allspice, nutmeg, cinnamon, sweet paprika, and coriander. These spices are the heart of the Greek Phyllo Meat Pie (Kimadopita) Recipe, giving it that unmistakable warm and earthy flavor magnificent in every bite. Stir well to coat the meat and vegetables evenly, allowing the spices to bloom and mingle.
Step 4: Simmer and Cool
Reduce the heat to medium and keep sautéing the mixture until the leeks and onions are soft and fragrant. Season with salt and pepper to taste. Once everything is cooked through, stir in the fresh parsley for a burst of herbal brightness. Then, transfer the filling to a bowl and let it cool—this step ensures the filling won’t make the phyllo soggy and helps it hold together beautifully.
Step 5: Assemble the Pie
Now for the fun part—layering your pie. Prepare a milk, Greek yogurt, water, eggs, and oil mixture to brush between the sheets of phyllo. Lay down one sheet at a time, brushing each generously with your mixture. Place the cooled meat filling over the bottom layers, then cover with more phyllo, brushing between each layer to build a perfect, golden, flaky crust that crisps up in the oven.
Step 6: Bake to Golden Perfection
Preheat your oven and bake the assembled pie until it’s mesmerizingly golden on top and the filling bubbles gently beneath the crust. This final step locks in all the wonderful flavors and textures, creating a pie you’ll be proud to serve.
How to Serve Greek Phyllo Meat Pie (Kimadopita) Recipe
Garnishes
Serving your Greek Phyllo Meat Pie (Kimadopita) Recipe with a sprinkle of freshly chopped parsley or a drizzle of extra virgin olive oil brings an inviting pop of color and fresh flavor that perfectly complements the rich filling and crispy phyllo.
Side Dishes
This hearty pie shines with simple sides like a tangy Greek salad filled with olives, cucumbers, and feta or a bowl of creamy tzatziki. These accompaniments cut through the richness wonderfully and create a balanced meal.
Creative Ways to Present
For a twist on traditional serving, try cutting the pie into small squares and serving them as party finger food alongside a cooling yogurt dip. It’s a fun way to share this classic with friends in a casual setting while keeping all the flavors intact.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Phyllo Meat Pie (Kimadopita) Recipe can be stored in an airtight container in the refrigerator for up to three days. Keeping it covered well helps maintain the crispness of the phyllo as much as possible, so you’ll enjoy it nearly as much as freshly baked.
Freezing
If you want to save some for a later date, this pie freezes beautifully. Wrap it tightly in plastic wrap and foil, then freeze for up to two months. Thaw in the fridge overnight before reheating to keep the texture and flavor fresh.
Reheating
To reheat, place slices on a baking sheet in a preheated oven at 350°F (175°C) for 10-15 minutes, just until warmed through and the phyllo regains its crispiness. Avoid the microwave, as it tends to make the phyllo soggy and less enjoyable.
FAQs
Can I use a different kind of meat in this pie?
Absolutely! While the classic recipe calls for ground beef or a combination of beef and pork, you can experiment with lamb for a more traditional Greek flavor or even ground turkey for a leaner version. Just make sure the meat is finely ground to maintain the right texture.
Do I have to use phyllo pastry, or can I substitute with puff pastry?
Phyllo pastry is essential to achieving the signature crispy and delicate layers that define Greek Phyllo Meat Pie (Kimadopita) Recipe. Puff pastry will result in a different texture—flakier and more buttery—but it won’t quite replicate the light, thin crispness of phyllo.
Is it okay to prepare the filling ahead of time?
Yes! You can prepare the filling a day in advance and keep it covered in the refrigerator. This is a great time-saver, especially for busy days when you just want to assemble and bake your pie quickly.
How do I keep the phyllo from drying out during assembly?
Phyllo dries out very quickly when exposed to air. To prevent this, keep the sheets covered with a damp kitchen towel while you work, and brush each layer generously with the milk and oil mixture to keep them pliable and tender.
Can this recipe be made vegetarian?
While the traditional Greek Phyllo Meat Pie (Kimadopita) Recipe centers on meat, you could create a vegetarian version with spiced mushrooms, lentils, or a mixture of sautéed vegetables seasoned similarly. Just keep in mind the flavor profile will be different but still delicious.
Final Thoughts
This Greek Phyllo Meat Pie (Kimadopita) Recipe is truly a treasure from the heart of Greek cooking, combining simple ingredients and spices in a way that feels both familiar and special. It’s the kind of dish that invites sharing and celebration, filling your home with irresistible aromas and smiles. Give it a try soon—you might just find yourself reaching for it again and again!
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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, spiced pie featuring a rich ground beef filling layered inside crisp, flaky phyllo pastry. This traditional Greek dish is bursting with warm spices like allspice, nutmeg, and cinnamon, balanced by fresh herbs and a creamy egg and yogurt mixture that keeps the phyllo tender and golden. Perfect as a flavorful main course or a hearty appetizer, Kimadopita offers a delicious taste of Greece in every bite.
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 Mixture and Assembly
- 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 the Phyllo: Place the phyllo pastry in the refrigerator overnight or let it thaw for at least 6 hours to ensure it softens without drying out, which is crucial for maintaining its delicate texture during baking.
- Prepare the Meat Filling: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks for even texture.
- Add Spices: Stir in ground allspice, nutmeg, cinnamon, sweet paprika, and coriander into the meat to infuse it with warm, aromatic flavors.
- Add Vegetables and Sauté: Incorporate the finely chopped leeks and onions into the pan. Reduce the heat to medium and sauté until the vegetables are softened and translucent, which enhances their sweetness and blends the flavors well.
- Season and Cool: Season the mixture with salt and pepper to taste. Remove the pan from heat, stir in the minced fresh parsley for a fresh herbal touch, and set aside to cool completely before assembling the pie.
- Prepare the Phyllo Mixture: In a bowl, whisk together the milk, Greek yogurt, water, olive oil, and eggs. Add salt and pepper to taste. This mixture will be used to brush the phyllo layers, helping them stay moist and golden.
- Assemble the Pie: Preheat your oven to 180°C (350°F). Using a greased baking dish, layer phyllo sheets one at a time, brushing each sheet generously with the prepared phyllo mixture to prevent drying. After layering half of the phyllo sheets, evenly spread the cooled meat filling over the base. Then, continue layering the remaining phyllo sheets on top, brushing each with the mixture.
- Bake: Once assembled, cut the pie into square or diamond shapes for easy serving. Bake in the preheated oven for approximately 45 minutes or until the phyllo is crisp, flaky, and golden brown.
- Serve: Allow the pie to cool slightly before serving, which helps the filling set and enhances the flavors.
Notes
- Thaw the phyllo pastry slowly in the fridge to avoid tearing and dryness.
- Use a mixture of ground beef and pork for a richer flavor if desired.
- Brush each phyllo layer thoroughly to ensure a moist, tender crust.
- Cut the pie before baking to make serving easier.
- Leftovers can be refrigerated and reheated, but phyllo is best enjoyed fresh for crispness.
