Do Share Recipe

I still remember how proud I felt after pulling this Greek Phyllo Meat Pie (Kimadopita) Recipe out of the oven for the first time. The top was beautifully golden and crisp, and the aroma of warm spices instantly filled my kitchen. When I sliced into it, the flaky phyllo and juicy meat filling were perfectly balanced.

I’ve made this kimadopita several times since, and each time it feels like bringing a little piece of Greece to my table. It’s comforting, flavorful, and surprisingly simple once you get the hang of it. You can also enjoy similar hearty comfort food like the Breakfast Burrito Recipe for a quick and satisfying morning meal.

Ingredients

Below is everything you need, along with tips on why these ingredients work so well.

For the Meat Filling

2 tablespoons olive oil – helps brown the meat and adds authentic Mediterranean flavor.
500 grams ground beef or a mix of beef and pork – mixing meats creates a juicier, richer filling.
200 grams leeks, finely chopped – softer and sweeter than onions, perfect for savory pies.
130 grams onion, finely chopped – adds moisture and depth of flavor.
1 teaspoon ground allspice – gives the filling its classic Greek warmth.
½ teaspoon ground nutmeg – enhances the savory notes.
2 teaspoons sweet paprika – adds mild sweetness and color.
⅓ teaspoon ground cinnamon – essential for traditional Greek meat pies.
1 teaspoon ground coriander – brings a subtle citrus aroma.
1 tablespoon fresh parsley, finely chopped – brightens and balances the filling.

For the Phyllo Layers

450 grams phyllo pastry – thawed properly to avoid tearing.
145 grams milk – keeps the phyllo soft inside while baking crisp.
70 grams Greek yogurt – adds richness and structure to the batter.
80 ml water – helps thin the batter for even distribution.
120 grams olive oil or half olive oil and half vegetable oil – ensures crispy layers.
2 medium eggs – bind everything together beautifully.

Note: several serving – This quantity makes approximately 8 generous servings.

Variations

This recipe is flexible and easy to adapt:

Dairy-free: Use plant-based yogurt and milk alternatives.
Extra vegetables: Add grated carrots or mushrooms to the meat for more texture.
Cheese lovers: Mix in grated Greek cheese like graviera or kasseri.
Herb boost: Add fresh thyme or oregano for extra aroma.
You can also try other indulgent recipes, such as the Ultimate Crack Burgers Recipe for a meaty twist on comfort food.

Cooking Time

Here’s how long the recipe takes from start to finish:

Prep Time: 30 minutes
Cooking Time: 40–45 minutes
Total Time: About 1 hour 15 minutes

Equipment You Need

Baking pan (13×9 inches): For layering and baking the pie evenly.
Non-stick skillet: To cook and brown the meat filling properly.
Mixing bowls: For preparing the batter.
Wooden spoon: Helps break up meat and mix spices evenly.

How to Make Greek Phyllo Meat Pie (Kimadopita) Recipe?

This recipe comes together in simple, manageable steps.

Prepare the Phyllo

Thaw the phyllo pastry overnight in the refrigerator, then let it rest at room temperature before using. This keeps it flexible and prevents tearing while layering.

Cook the Meat Filling

Heat olive oil in a pan and brown the ground meat, breaking it apart as it cooks. Add onions, leeks, and spices, then cook until soft and fragrant. Remove from heat and stir in parsley.

Make the Batter

In a bowl, whisk milk, Greek yogurt, water, olive oil, eggs, salt, and pepper. This mixture helps keep the phyllo moist inside while baking crisp on top.

Assemble the Pie

Grease the baking pan and layer two sheets of phyllo at a time, drizzling batter between layers. Use half the phyllo, spread the meat filling evenly, then finish with the remaining phyllo layers.

Bake the Pie

Slice the pie into portions before baking, pour remaining batter on top, and bake until golden and crispy. Let it rest briefly before serving so it sets nicely.

Additional Tips for Making this Recipe Better

After making this pie many times, here’s what I’ve learned:

I always brown the meat well for deeper flavor.
I keep unused phyllo covered with a towel so it doesn’t dry out.
I let the filling cool slightly before assembling for cleaner layers.
I cut the pie before baking to get perfect portions.

How to Serve Greek Phyllo Meat Pie (Kimadopita)

Serve this pie warm with a fresh Greek salad or simple yogurt sauce on the side. Garnish with fresh parsley or sesame seeds for extra visual appeal. A squeeze of lemon just before serving brightens every bite.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: ~548 kcal
Protein: ~18 g
Carbohydrates: ~37 g
Fat: ~36 g

Make Ahead and Storage

Storing

Once cooled, store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Freezing

You can freeze the pie before baking. Assemble, cover tightly, and freeze for up to 1 month. Thaw overnight before baking.

Reheating

Reheat in the oven at medium heat to restore crispiness. Avoid microwaving, as it softens the phyllo.

Why You’ll Love This Recipe?

This Greek phyllo meat pie is a true crowd-pleaser, and here’s why:

Crispy and Juicy: Perfect contrast between flaky layers and savory filling.
Easy to Customize: Adapt it with cheese, vegetables, or herbs.
Great for Any Occasion: Works for family dinners or gatherings.
Authentic Flavor: Classic Greek spices make it unforgettable.

Ben Carraoli