Name: Greek Phyllo Meat Pie (Kimadopita) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 500 grams (17.6 ounces) ground beef; 200 grams (7 ounces) leeks, finely chopped; 130 grams (4.6 ounces) 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; 450 grams (1 package) phyllo pastry; 145 grams (⅔ cup) milk; 70 grams (3 tablespoons) Greek yogurt; 80 ml water; 120 grams (12 tablespoons) olive oil or half olive oil and half vegetable oil (or melted butter); 2 medium-sized eggs

Jump to Recipe· 4.1 from 8 reviews

If you have a soft spot for crispy, flavorful pies that bring a touch of Mediterranean magic to your table, then you are going to adore this Greek Phyllo Meat Pie (Kimadopita) Recipe. Imagine layers of flaky, golden phyllo pastry hugging a warming, spiced ground beef and leek filling that’s bursting with traditional Greek spices and fresh parsley. Every bite is a perfect harmony of textures and flavors, making it an irresistible centerpiece for any meal or a delightful snack that everyone will ask for again and again.

Ingredients You’ll Need

A close-up top view of a black speckled pan filled with ground meat cooked with chopped green onions and small pieces of white onion, creating a mix of brown, light green, and white colors. There is a wooden spoon resting inside the pan, partially covered by the cooked meat and vegetables. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Greek Phyllo Meat Pie (Kimadopita) Recipe is its use of simple, straightforward ingredients that come together beautifully. Each one plays an essential role—whether it’s adding moisture, richness, or that signature crispiness that phyllo pastry is known for.

Olive oil (2 tablespoons for filling, 120 grams for pie): Adds a fruity richness that complements the meat and crisps the phyllo.
Ground beef (500 grams): The hearty protein base that soaks up all those lovely spices.
Leeks, finely chopped (200 grams): Offers a subtle sweetness and delicate oniony flavor that balances the richness of the meat.
Onion, finely chopped (130 grams): Deepens the savory profile and provides aromatic depth.
Ground allspice (1 teaspoon): Brings warm, pungent notes that enhance the filling.
Ground nutmeg (½ teaspoon): Adds a gentle, nutty warmth that melds beautifully with the other spices.
Sweet paprika (2 teaspoons): Offers a mild smokiness and vibrant color to the meat mixture.
Ground cinnamon (⅓ teaspoon): Gives a subtle, sweet warmth that’s iconic in Greek cooking.
Ground coriander (1 teaspoon): Provides citrusy and slightly floral undertones.
Fresh parsley, minced (1 tablespoon): Lifts the filling with fresh herbaceous brightness.
Phyllo pastry (450 grams): The magical layers that crisp up gorgeous and golden.
Milk (145 grams): Moistens the dough layers, creating tenderness.
Greek yogurt (70 grams): Adds moisture with a slight tang and richness.
Water (80 ml): Keeps the milk mixture balanced.
Eggs (2 medium-sized): Bind the filling and add structure to the pie.
Salt and pepper: Essential seasonings to elevate every element.

How to Make Greek Phyllo Meat Pie (Kimadopita) Recipe

Step 1: Prepare the Meat Filling

Start by heating olive oil in a skillet until shimmering. Add the ground beef and break it up with a wooden spoon, cooking it until the juices evaporate and the meat begins to brown. This browning step is crucial to develop deep flavor! Then, stir in all your warming spices—ground allspice, nutmeg, cinnamon, coriander, and pungent sweet paprika—allowing them to toast briefly in the pan. Next, add the finely chopped leeks and onions, and turn the heat down to medium. Season with salt and pepper and sauté until the vegetables soften and mingle perfectly with the spiced, browned beef. Remove the pan from heat and finish with a sprinkle of fresh parsley. Set this fragrant filling aside to cool while you prepare the pie.

Step 2: Mix the Milk Mixture

This creamy mixture is your secret to that luscious, tender phyllo texture. Whisk together the milk, water, Greek yogurt, olive oil, eggs, and a pinch of salt and pepper. The combination lends moisture and richness to the pastry layers, ensuring every bite is flaky yet tender. Keep this mixture handy—you’ll be drizzling it over the phyllo sheets as you assemble the pie.

Step 3: Prepare the Phyllo Layers

Thawed phyllo can dry out quickly, so keep it covered with a damp kitchen towel while you work. Lay your sheets flat and cut the stack in half to create two smaller stacks—the base and the topping of your pie. Grease your baking pan well. Place two phyllo sheets on the bottom and brush them generously with the milk mixture. Repeat layering two sheets with brushing until you’ve used the entire first stack. This layering process ensures a buttery, crispy foundation that holds the savory filling wonderfully.

Step 4: Assemble and Bake

Spread the cooled meat filling evenly over the layered bottom phyllo. Then cover the filling with the second stack of phyllo, layering it the same way as the base with the milk mixture. Before baking, cut the pie into eight portions—this helps it cook evenly and makes serving a breeze. Pour any remaining milk mixture on top for a golden, slightly glossy crust. Bake at 175°C (350°F) for 40 to 45 minutes until the pie turns a striking deep golden color and the phyllo crisps up to perfection. The aroma will have your kitchen smelling heavenly!

How to Serve Greek Phyllo Meat Pie (Kimadopita) Recipe

Three pieces of golden brown layered pastry sit on a white plate placed on a white marbled surface. Each piece has a top layer of crisp, flaky dough with a shiny, slightly cracked texture. Underneath, there is a dark brown filling layer that looks crumbly and moist, showing through on the cut edges. Small green herb bits sprinkle lightly on the top pastry layer, adding color contrast. The pieces slightly overlap each other, displaying the thickness and texture of the layers. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving this pie with a sprinkle of freshly chopped parsley or a squeeze of lemon juice really brightens each luscious bite. For an extra touch of authenticity, dollop a little tangy Greek yogurt or tzatziki sauce on the side. These simple garnishes add freshness and creaminess that contrast beautifully with the crispy, spiced meat-filled pie.

Side Dishes

This pie pairs wonderfully with a crisp green salad dressed in lemon and olive oil—a perfect way to add crunch and freshness to your meal. Roasted vegetables or a light cucumber and tomato salad also balance the richness of the pie. For a fuller Mediterranean spread, serve alongside olives and feta cheese to round out the experience.

Creative Ways to Present

Want to impress guests? Serve the pie on a rustic wooden board alongside bowls of fresh herbs, olives, and dips like hummus or baba ganoush. For casual gatherings, cut into small squares for easy finger food. You can even layer the filling into individual mini phyllo cups for a charming appetizer presentation—just as delicious in bite-sized form!

Make Ahead and Storage

Storing Leftovers

Greek Phyllo Meat Pie (Kimadopita) Recipe leftovers keep beautifully in the fridge for up to 3 days. Store slices in an airtight container to preserve that crispiness as much as possible and reheat gently to retain texture and flavor.

Freezing

If you want to make this pie ahead of time, you can freeze it either before baking or after. Wrap the entire assembled pie tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge before baking or reheating.

Reheating

To revive the pie’s delicious crispness, reheat slices in a preheated oven at 175°C (350°F) for about 10 to 15 minutes. Avoid microwaving as it tends to make the phyllo soggy. The oven method ensures your Greek Phyllo Meat Pie (Kimadopita) Recipe remains as scrumptious as when freshly baked.

FAQs

Can I use ground lamb instead of beef?

Absolutely! Ground lamb is a traditional alternative and offers a richer, more robust flavor that complements the spices beautifully. Just keep the same cooking technique for best results.

Do I need to thaw the phyllo pastry before using?

Yes, thawing phyllo overnight in the fridge and then letting it sit at room temperature for about an hour before unwrapping helps prevent tearing and makes layering much easier.

Can I make this recipe vegetarian?

You sure can! Substitute the meat with a savory mixture of sautéed mushrooms, leeks, onions, nuts, and crumbled cheese for a delicious vegetarian variation that still captures those wonderful textures.

How can I keep the phyllo from drying out while assembling?

Cover the phyllo sheets with a clean, slightly damp kitchen towel while working. This simple trick keeps the sheets pliable and prevents cracking or drying.

Is there a way to make this pie gluten-free?

Traditional phyllo is made from wheat, but some specialty stores offer gluten-free phyllo alternatives. If unavailable, consider using thin layers of gluten-free pastry dough, though it will alter the texture somewhat.

Final Thoughts

This Greek Phyllo Meat Pie (Kimadopita) Recipe is pure comfort and celebration all rolled into one crisp, flaky package. It carries the soul of Greek home cooking with its warm spices and fragrant herbs, wrapped in irresistibly crunchy phyllo. Whether you’re cooking for family, friends, or simply treating yourself, this pie is a guaranteed crowd-pleaser that you’ll find yourself coming back to again and again. Dive in and savor every delicious bite!

Greek Phyllo Meat Pie (Kimadopita) Recipe

Ingredients You’ll Need