Greek Phyllo Meat Pie (Kimadopita) Recipe
If you’re longing for a savory, golden slice of Mediterranean comfort, the Greek Phyllo Meat Pie (Kimadopita) Recipe is your ticket straight to the bustling kitchens of Greece. Picture layers of crisp, buttery phyllo wrapped around a rich, aromatic spiced meat and feta filling, each bite balancing hearty flavors with melt-in-your-mouth texture. Whether you’re planning a festive spread or just yearning for homemade Greek magic, this recipe delivers a delicious escape and will very likely become your new family favorite.
Ingredients You’ll Need
What makes the Greek Phyllo Meat Pie (Kimadopita) Recipe so special is how a handful of classic ingredients come together for something truly magical. Each one plays a unique role, from earthy spices to briny feta — together, they create bite after bite of pure satisfaction.
- Ground beef or lamb: Use 1 pound as the hearty base; lamb adds traditional richness, while beef is always a family-pleaser.
- Olive oil: Just 2 tablespoons lend Mediterranean depth and keep the filling moist.
- Onion (finely chopped): The sweetness from 1 medium onion forms the ultimate flavor backbone.
- Garlic (minced): Two cloves bring a mellow, aromatic kick ― don’t skip these.
- Red wine (optional): A half-cup adds depth and a touch of elegance to the filling; totally optional, but highly recommended.
- Ground cinnamon: A quarter teaspoon may sound unusual, but it delivers that signature Greek warmth.
- Ground allspice: Another quarter teaspoon gives a subtle, peppery complexity that balances the meat beautifully.
- Salt and pepper: Essential for seasoning and pulling all the flavors together perfectly.
- Tomato paste: Two tablespoons concentrate the savory, tangy notes in just the right amount.
- Fresh parsley (chopped): A quarter-cup brightens up the filling with color and freshness.
- Feta cheese (crumbled): A generous half-cup infuses salty, creamy richness in every bite.
- Phyllo dough (thawed): Twelve sheets become a flaky, dramatic pastry shell; keep them covered while you work.
- Unsalted butter (melted): Half a cup for brushing, making those phyllo layers gorgeous and crisp.
How to Make Greek Phyllo Meat Pie (Kimadopita) Recipe
Step 1: Sauté the Aromatics
Start your Greek Phyllo Meat Pie (Kimadopita) Recipe by heating olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until slightly golden and softened. Toss in your minced garlic and give it a minute—just until fragrant. This step is all about building the flavor base with sweetness and mellow savor that will permeate the pie.
Step 2: Brown the Meat
Next, crumble in your ground beef or lamb. Use your spoon to break it up as it cooks, ensuring all the meat browns evenly and develops rich, meaty flavor. If you’re going for authenticity or extra depth, opt for lamb, but beef offers a familiar and approachable taste that never fails. Once browned, any juices should almost evaporate for the perfect filling texture.
Step 3: Add Wine, Spices, and Tomato
If you like depth and a hint of flair, pour in that optional red wine. Let it simmer for 2 to 3 minutes until it’s mostly reduced — this step builds sophistication right into the pie’s heart. Next, stir in cinnamon, allspice, tomato paste, salt, and pepper. This combination transforms the filling into something distinctly Greek, layering on complexity and warmth. Cook everything together for 5 more minutes so the flavors really meld.
Step 4: Stir in Parsley and Feta
Once off the heat, add the chopped parsley and crumbled feta cheese. Gently mix to distribute that fresh, bright parsley and those pops of salty, creamy feta throughout. Let the mixture cool slightly — this will keep your phyllo layers especially crisp when you assemble the pie.
Step 5: Layer the Phyllo
Brush a 9×13-inch baking dish with melted butter to prevent sticking and start your first phyllo layer. Lay down six sheets one at a time, brushing each with butter before adding the next; don’t rush! This attention creates those golden, shattering layers that make the Greek Phyllo Meat Pie (Kimadopita) Recipe irresistible.
Step 6: Add the Filling
Spoon the slightly cooled meat filling evenly over the phyllo layers. Spread it to the corners so every bite includes the full flavor symphony of seasoned meat and feta. There’s no need to press down too much—let the filling stay fluffy!
Step 7: Top, Score, and Bake
Layer the remaining six phyllo sheets on top, brushing each with more melted butter. Tuck in or neatly trim any overhanging edges to keep things tidy. Use a sharp knife to score the top into serving-sized squares (this helps with tidy slices later). Bake in the preheated oven for 40 to 45 minutes until gloriously golden and crisp. Let the pie rest for 10 minutes before slicing to keep those layers perfectly structured.
How to Serve Greek Phyllo Meat Pie (Kimadopita) Recipe
Garnishes
When it comes to serving up your Greek Phyllo Meat Pie (Kimadopita) Recipe, a simple sprinkle of extra chopped parsley, a crumble of fresh feta, or even a squeeze of lemon over each slice can wake up all those rich flavors. A drizzle of fruity extra virgin olive oil never hurts, adding a lush finish that pulls everything together.
Side Dishes
This savory pie pairs beautifully with traditional Greek sides. Spark your plate with a zesty Greek salad, plump roasted potatoes, or even a cooling side of tzatziki yogurt sauce. Lightly dressed greens add freshness and contrast, making every meal feel like a celebration in Santorini.
Creative Ways to Present
Dress up your Greek Phyllo Meat Pie (Kimadopita) Recipe for parties by slicing it into bite-sized squares and stacking them on a wooden board with bowls of Kalamata olives and roasted red peppers. Or, serve wedges with a fresh sprig of dill and a dollop of yogurt for a sophisticated touch.
Make Ahead and Storage
Storing Leftovers
To keep your Greek Phyllo Meat Pie (Kimadopita) Recipe tasting its best, store leftovers in an airtight container in the refrigerator. The phyllo may lose a little crispness, but gentle reheating will restore much of its texture. Leftovers are perfect for lunch or quick dinners throughout the week.
Freezing
If you want to plan ahead or simply save a portion for another time, the whole assembled (unbaked) or baked pie can be wrapped tightly in plastic wrap and foil, then frozen for up to two months. Thaw completely in the refrigerator before baking or reheating to ensure even texture and flavor.
Reheating
To bring leftovers back to their just-baked glory, reheat slices in a 350°F oven for about 10–15 minutes, uncovered, until hot and the phyllo crisps back up. Microwaving is quick but can soften the pastry—baking delivers the best texture.
FAQs
Can I use a different type Main Course
Absolutely! While beef and lamb are traditional for this recipe, ground turkey or a beef-pork blend work beautifully. Adjust seasonings to balance your chosen meat’s flavors.
What can I do if my phyllo tears?
Don’t worry—phyllo can be fussy, but small tears are easily hidden by overlapped sheets. Just continue layering, and the pie will bake up perfectly rustic and beautiful.
Is red wine necessary for the filling?
No, the red wine adds depth but isn’t essential. If you skip it, your Greek Phyllo Meat Pie (Kimadopita) Recipe will still be delicious, just a touch less complex. Replace with a splash of broth or water if you like.
How do I prevent the phyllo from drying out while assembling?
Keep your stack of thawed phyllo sheets covered with a damp kitchen towel as you work. This keeps them supple and much easier to handle.
Can I assemble the pie ahead of time?
You sure can! Assemble the dish (unbaked), cover tightly, and refrigerate for up to 24 hours before baking. This is a wonderful make-ahead main for entertaining.
Final Thoughts
I can’t recommend the Greek Phyllo Meat Pie (Kimadopita) Recipe enough, especially if you’re craving something comforting, shareable, and totally different from your usual routine. Whether you make it for family dinners or a special gathering, the crispy phyllo and savory filling create a showstopping centerpiece. I hope you fall in love with it as deeply as I have!
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Greek Phyllo Meat Pie (Kimadopita) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Delight in the flavors of Greece with this savory Greek Phyllo Meat Pie, known as Kimadopita. Layers of phyllo dough encase a flavorful filling of spiced ground beef, onions, garlic, and feta cheese, creating a deliciously crispy and satisfying dish.
Ingredients
For the Meat 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
For the Pie:
- 12 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted
Instructions
- Prepare the Meat Filling: In a skillet, cook onions and garlic. Add ground meat, spices, tomato paste, and cook. Stir in parsley and feta.
- Assemble the Pie: Layer phyllo sheets in a baking dish, spread meat filling, top with more phyllo, and bake.
- Cool and Serve: Let the pie cool before slicing and serving.
Notes
- Keep phyllo sheets covered with a damp towel to prevent drying out.
- Ground turkey or a mix of beef and pork can be used as substitutes.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 2g
- Sodium: 370mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
