Greek Phyllo Meat Pie (Kimadopita) Recipe

Ben Carraoli

Greek Phyllo Meat Pie (Kimadopita) Recipe

I still remember how proud I felt after pulling this Greek Phyllo Meat Pie 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.

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Total Time 1 15

Servings: 8

Ingredients Method Notes

Ingredients

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.
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.

Method

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.
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.
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.
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.
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.

Notes

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.