Traditional Greek Kimadopita Recipe (Greek Meat Pie with Phyllo)

There are few Greek comfort foods more satisfying than a homemade Kimadopita. This is truly the best Greek Kimadopita recipe! No complicated techniques, no hard-to-find ingredients, and no unnecessary steps. Just a simple, traditional, incredibly flavorful Greek meat pie with crispy golden phyllo and a rich, savory minced meat filling that turns out perfectly every single time.

If you love authentic Greek recipes, this Kimadopita deserves a place in your collection. The combination of flaky phyllo pastry and seasoned ground beef creates a dish that is comforting, hearty, and packed with Mediterranean flavor.

I have been making this traditional Greek meat pie for years, and everyone who tastes it asks for the recipe. It is one of those classic family dishes that fills the kitchen with amazing aromas and brings everyone to the table.

Whether you serve it for lunch, dinner, holidays, family gatherings, or meal prep, this authentic Greek Kimadopita recipe never disappoints.

What Is Kimadopita?

Kimadopita (Κιμαδόπιτα) is a traditional Greek meat pie made with layers of phyllo pastry and a savory minced meat filling. The name comes from the Greek word “kimas,” meaning minced meat.

Variations of Kimadopita can be found throughout Greece, with different regions adding their own ingredients and seasonings. Most versions feature ground beef, onions, herbs, tomatoes, and crispy phyllo dough baked until beautifully golden brown.

Necessary Equipment

• Large skillet or sauté pan
• Wooden spoon
• Sharp knife
• Cutting board
• Measuring cups and spoons
• 9×13-inch baking dish
• Pastry brush
• Mixing bowl
• Aluminum foil (optional)

Key Ingredients & Substitutions

Ground beef: 2 pounds (900g) lean ground beef creates the hearty traditional filling, though ground lamb or a mixture of beef and lamb can be used for a richer flavor.

Olive oil: 3 tablespoons extra virgin olive oil provide authentic Mediterranean flavor and help sauté the vegetables.

Yellow onion: 1 large onion, finely chopped, adds sweetness and depth to the filling.

Garlic: 4 cloves minced garlic bring classic savory flavor to the meat mixture.

Crushed tomatoes: 1 cup (240ml) crushed tomatoes add moisture and richness while helping create a traditional Greek-style filling.

Tomato paste: 2 tablespoons tomato paste intensify the tomato flavor and create a deeper savory taste.

Ground cinnamon: 1 teaspoon cinnamon provides the subtle warmth found in many traditional Greek meat dishes.

Dried oregano: 1 teaspoon oregano contributes authentic Greek flavor and aroma.

Fresh parsley: ½ cup chopped parsley brightens the filling and adds freshness.

Salt: 1½ teaspoons salt enhance all the flavors in the pie.

Black pepper: 1 teaspoon freshly ground pepper balances the richness of the meat.

Feta cheese: 1 cup (150g) crumbled feta adds creaminess and a wonderful tangy flavor.

Phyllo dough: 1 package (16 ounces / 450g) thawed phyllo forms the signature flaky layers.

Unsalted butter: ¾ cup (170g) melted butter helps create crisp, golden layers of pastry.

Eggs: 2 large eggs lightly beaten help bind the filling and add richness.

How to Make Kimadopita

Make the Meat Filling

1. Heat the olive oil. Place a large skillet over medium heat and add the olive oil until it begins to shimmer.

2. Cook the onion. Add the chopped onion and cook for about 5 minutes until softened and lightly golden.

3. Add the garlic. Stir in the minced garlic and cook for 30 seconds until fragrant.

4. Brown the beef. Add the ground beef and cook thoroughly, breaking it into small pieces as it cooks.

5. Drain excess fat. If needed, carefully remove any excess grease from the pan.

6. Add the seasonings. Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper.

7. Simmer the mixture. Cook for about 15 minutes until most of the liquid has evaporated and the filling thickens.

8. Add parsley. Remove from heat and stir in the chopped parsley.

9. Cool slightly. Allow the mixture to cool for about 15 minutes before continuing.

Assemble the Kimadopita

10. Prepare the baking dish. Brush a 9×13-inch baking dish with melted butter.

11. Layer the phyllo. Place one sheet of phyllo into the dish and brush lightly with butter. Repeat with 8 sheets.

12. Add the filling. Mix the feta and eggs into the cooled meat mixture and spread evenly over the phyllo.

13. Top with phyllo. Layer the remaining phyllo sheets over the filling, brushing each sheet with melted butter.

14. Score the top. Use a sharp knife to lightly score the top layers into serving portions.

15. Bake. Bake at 375°F (190°C) for 45–50 minutes until deeply golden brown and crisp.

16. Rest before serving. Let the pie rest for at least 15 minutes before slicing.

Tips for the Best Kimadopita

– Cool the filling first: Warm filling can soften the phyllo and make it difficult to work with.
– Brush lightly with butter: Too much butter can make the pastry greasy instead of crisp.
– Keep phyllo covered: Cover unused sheets with a slightly damp towel to prevent drying.
– Don’t rush the browning: Properly browned meat develops deeper flavor.
– Allow resting time: Resting helps the slices hold together beautifully.
– Use quality feta: Authentic Greek feta provides the best flavor.
– Score before baking: This makes slicing much easier after baking.

Serving Suggestions

Kimadopita is wonderful served with a classic Greek salad, roasted vegetables, lemon potatoes, or a bowl of creamy tzatziki. It also pairs beautifully with cucumber salad, village salad, or a simple side of fresh seasonal vegetables.

For a traditional Greek meal, serve Kimadopita alongside spanakopita, dolmades, and crusty bread. The combination creates an impressive Mediterranean feast that guests always love.

Make-Ahead and Storage

Refrigerator: Store leftover Kimadopita in an airtight container for up to 4 days. The flavors often become even better overnight.

Freezer: Wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes to restore the crispy phyllo texture. Avoid microwaving whenever possible because it can soften the pastry.

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