Go Back

Greek Phyllo Meat Pie (Kimadopita)

A delightful Greek dish featuring layers of flaky phyllo pastry filled with seasoned ground meat and aromatic spices, perfect for family dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Phyllo Dough and Filling
  • 1 package phyllo dough (approximately 16 oz), thawed Thaw overnight in the refrigerator
  • 1 lb ground beef or lamb Use ground lamb for a more authentic taste
  • 1 large onion, finely chopped Provides base flavor
  • 2 cloves garlic, minced Enhances filling flavor
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil For cooking the filling and brushing on phyllo
  • to taste salt and pepper Season to preference
  • 2 large eggs, lightly beaten Helps bind the filling
  • 1 cup feta cheese, crumbled (optional) Add for added flavor and creaminess
  • to taste fresh parsley, chopped (for garnish) Use for garnish before serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions become translucent.
  3. Add the ground meat to the skillet, breaking it apart with a spoon. Season with ground cinnamon, oregano, salt, and pepper. Cook until browned and no longer pink, approximately 5-7 minutes.
  4. Remove the skillet from heat, allowing the mixture to cool slightly before adding the beaten eggs and crumbled feta, if using. Mix well.
  5. On a clean surface, lay out your phyllo sheets and brush every other sheet with olive oil.
Assembly
  1. In a greased pie dish, place a few sheets of phyllo on the bottom, followed by half of the meat mixture. Repeat layers until the filling is used up, finishing with a generous layer of phyllo on top.
  2. Cut a few slits in the top layers to allow steam to escape.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
  2. Once the Kimadopita is cool, slice and serve garnished with parsley.

Notes

Thaw phyllo overnight for best results. Experiment with spices to suit your taste. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.