Authentic Greek Meat Pie (Kimadopita)

Introduction

Experience a true taste of Mediterranean comfort with this authentic Greek Meat Pie, or Kimadopita. This beloved dish is a symphony of textures and aromas, featuring a deeply savory, spice-infused meat filling encased in layers of impossibly crisp, golden-brown phyllo pastry. Every bite delivers the warmth of cinnamon and allspice balanced by the freshness of parsley, all wrapped in a flaky, buttery crust. Perfect as a stunning main course for a family dinner or cut into smaller squares for a party, this Kimadopita recipe will fill your kitchen with an irresistible aroma and your table with a memorable meal.

Recipe Vitals

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8
• Approx. Calories: 380 per serving

Ingredients

For the Aromatic Meat Filling:

• 2 tbsp olive oil
• 500g (1.1 lbs) ground beef (or a 50/50 mix of ground beef and pork)
• 200g (7 oz) leeks, finely chopped
• 130g (4.6 oz) onion, finely chopped
• 2 tsp sweet paprika
• 1 tsp ground allspice
• 1 tsp ground coriander
• 1/2 tsp ground nutmeg
• 1/3 tsp ground cinnamon
• 1 tbsp fresh parsley, minced
• Salt and freshly ground black pepper to taste

For the Phyllo Pastry Assembly:

• 1 package (450g) phyllo pastry, thawed
• 145g (2/3 cup) whole milk
• 120g (1/2 cup) olive oil (or melted butter for a richer flavor)
• 80ml (1/3 cup) water
• 70g (3 tbsp) full-fat Greek yogurt
• 2 medium eggs
• Salt and pepper to taste

The Method

1. Thaw the Phyllo: For best results, thaw the phyllo pastry in its package in the refrigerator for at least 6 hours, or preferably overnight. This slow thawing process prevents the delicate sheets from becoming brittle.
2. Prepare the Meat Filling: Heat the olive oil in a large skillet over high heat. Add the ground meat and cook, breaking it apart with a spoon, until it is nicely browned and all the liquid has evaporated. Add the paprika, allspice, coriander, nutmeg, and cinnamon, and stir for one minute until fragrant.
3. Sauté the Aromatics: Reduce the heat to medium and add the chopped leeks and onions to the skillet. Season with salt and pepper. Continue to cook, stirring occasionally, until the vegetables have softened and become translucent (about 8-10 minutes). Remove from the heat, stir in the fresh parsley, and set the filling aside to cool completely.
4. Prepare the Phyllo Wash: While the filling cools, preheat your oven to 175°C (350°F). In a medium bowl, whisk together the milk, olive oil (or butter), water, Greek yogurt, and eggs. Season with a pinch of salt and pepper. This mixture will hydrate the phyllo and make it flaky.
5. Assemble the Base: Lightly grease a 13×9-inch baking dish. Unroll your phyllo pastry and cut the entire stack in half crosswise. Keep the stack you are not using covered with a damp kitchen towel at all times to prevent it from drying out.
6. Layer the Pie: Place two sheets of phyllo in the bottom of the dish and brush them generously with the milk mixture. Continue layering the first half of the phyllo sheets, brushing every single sheet with the mixture.
7. Add the Filling: Spread the cooled meat filling evenly over the phyllo base.
8. Create the Top Crust: Layer the remaining phyllo sheets on top of the meat, once again brushing each sheet with the milk mixture.
9. Bake to Perfection: Before baking, carefully cut the pie into 8 portions with a sharp knife. Pour any remaining milk mixture evenly over the top. Bake for 40-45 minutes, until the top is a deep golden brown and beautifully crisp. Let it rest for 10 minutes before serving.

Tips for Success

• Cool the Filling: Ensure the meat filling has cooled to room temperature before layering it. A hot filling will steam the phyllo and make it soggy.
• Handle Phyllo with Care: Phyllo dries out in minutes. Always work with one sheet at a time while keeping the rest of the stack covered with a damp, clean towel.
• Be Generous with the Wash: Don’t be shy when brushing the milk and oil mixture between layers. This is the secret to a flaky, tender, and flavorful crust.

Variations & Serving Suggestions

• Flavor Boosters: For a deeper flavor, add a splash of dry red wine to the meat as it browns or stir in 1 tablespoon of tomato paste with the spices.
• Add Cheese: Mix 1/2 cup of crumbled feta cheese into the cooled meat filling for a salty, creamy tang.
• Vegetarian Version: Replace the meat with a mixture of sautéed mushrooms, spinach, and feta cheese for a delicious Spanakopita-style pie.
• Serving: This pie is a wonderful main dish served with a classic Greek salad and a dollop of tzatziki or Greek yogurt on the side.

Storage & Make-Ahead

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 175°C (350°F) oven for 10-15 minutes to restore crispness.
• Make-Ahead: You can assemble the entire pie a day in advance. Cover it tightly with plastic wrap and refrigerate. Bake as directed the next day.
• Freezing: This pie freezes exceptionally well. You can freeze it either before or after baking.
  • Unbaked: Assemble the pie, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the baking time.
  • Baked: Allow the baked pie to cool completely. Wrap individual slices and freeze. Reheat from frozen in the oven for 25-30 minutes.

Conclusion

This Greek Phyllo Meat Pie is more than just a recipe; it’s a rewarding culinary project that brings the heart of Mediterranean cuisine into your home. The process of layering the delicate phyllo and smelling the aromatic spices is almost as satisfying as the first crunchy, savory bite. Whether you’re a seasoned cook or new to Greek food, this Kimadopita is a guaranteed showstopper that proves homemade care and quality ingredients are the recipe for an unforgettable meal.

Authentic Greek Meat Pie (Kimadopita)

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For the 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

⅓ teaspoon ground cinnamon

1 teaspoon ground coriander

1 tablespoon fresh parsley, minced

Salt and pepper to taste

For the Pie:

 

450g (1 package) phyllo pastry

145g (⅔ 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

• Total Time: 1 hour 10 minutes
• Yield: 8 serving

Ingredients

Instructions

Thaw Phyllo: Thaw the phyllo pastry in the fridge overnight or for at least 6 hours to prevent it from drying out.

Prepare the Meat Filling:

Heat olive oil in a non-stick skillet over high heat. Add the ground meat, breaking it into crumbles. Sauté until browned and the juices have evaporated.

Stir in allspice, nutmeg, cinnamon, paprika, and coriander.

Add the leeks and onions, reduce heat to medium, and sauté until softened.

Season with salt and pepper, then remove from heat and stir in the minced parsley. Let it cool.

Assemble the Pie:

Preheat the oven to 175°C (350°F).

Whisk together milk, Greek yogurt, water, olive oil, eggs, salt, and pepper in a small bowl.

Cut the phyllo stack in half, covering with a damp towel.

Grease a 13×9-inch pan and layer two sheets of phyllo, drizzling with the milk mixture. Continue layering and drizzling with the milk mixture until half of the phyllo is used.

Spread the meat filling evenly over the phyllo base.

Cover with the remaining phyllo sheets, layering with the milk mixture as before.

Cut the pie into 8 pieces and pour the remaining milk mixture over the top.

Bake:

Bake for 40-45 minutes, or until the top is golden and crispy.

Let it cool slightly before serving.

Notes

Be sure to keep the phyllo pastry covered with a damp towel while assembling to prevent it from drying out.

You can substitute half of the ground beef with ground pork for a slightly richer flavor.

If you prefer a spicier pie, add a chopped chili pepper or red pepper flakes to the meat filling.

• Author: Amber
• Prep Time: 25 minutes
• Cook Time: 45 minutes

Nutrition

• Serving Size: 1/8 of the pie
• Calories: 380 kcal
• Sugar: 2g
• Sodium: 320mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 30G
• Fiber: 1g
• Protein: 15g
• Cholesterol: 50mg