If you love savory pies with crispy, golden pastry and a hearty filling, this Kimadopita (Greek Ground Beef Phyllo Pie) is a recipe you need to try! This traditional Greek-inspired dish features seasoned ground beef simmered with onions, garlic, tomatoes, cinnamon, and warm spices, all wrapped between layers of buttery, flaky phyllo dough.
Every bite combines rich, flavorful beef with delicate, crispy pastry. A little fresh parsley and optional crumbled feta bring everything together, creating a comforting homemade meal that’s perfect for family dinners, gatherings, or special occasions.
The best part? You can prepare the meat filling ahead of time, making assembly much easier when you’re ready to bake. Cut it into squares and serve warm for a delicious meal everyone will enjoy.
Why You’ll Love This Kimadopita
- Crispy and flaky: Layers of phyllo bake into a beautiful golden crust.
- Rich and savory filling: Ground beef, tomatoes, onions, and garlic create incredible flavor.
- Warm Greek spices: Cinnamon, allspice, and oregano give the filling its distinctive taste.
- Perfect for sharing: One large baking dish makes approximately 12 generous squares.
- Make-ahead friendly: Prepare the meat filling a day in advance.
- Great for any occasion: Serve it as a main course, appetizer, or satisfying lunch.
Ingredients for Kimadopita
For the Meat Filling
- 2 tablespoons olive oil
- 2 pounds lean ground beef
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup water or beef broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh parsley
- 1 cup crumbled feta cheese (optional)
- 3 large eggs, beaten
For the Phyllo Crust
- 1 pound phyllo dough, thawed
- 1/2 cup melted butter
- 1/4 cup olive oil
How to Make Greek Ground Beef Phyllo Pie
Step 1: Prepare the Meat Filling
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook for about 5 minutes, stirring occasionally, until softened.
Add the ground beef and break it apart with a wooden spoon. Cook until browned, then stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add the Tomatoes and Spices
Stir in the crushed tomatoes, tomato paste, water or beef broth, cinnamon, allspice, oregano, salt, and black pepper.
Mix everything well and bring the mixture to a gentle simmer. Cook for 15–20 minutes, stirring occasionally, until the sauce thickens and most of the liquid has evaporated.
The filling should be moist and flavorful but not watery. This helps prevent the bottom phyllo layers from becoming soggy.
Step 3: Cool and Finish the Filling
Remove the skillet from the heat and stir in the chopped fresh parsley.
Allow the filling to cool for approximately 15 minutes. Once cooled slightly, mix in the crumbled feta cheese, if using, and the beaten eggs.
Stir until everything is evenly combined.
Step 4: Prepare the Phyllo and Baking Dish
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish. In a small bowl, combine the melted butter and olive oil.
Carefully unroll the thawed phyllo dough. Keep the sheets covered with a slightly damp kitchen towel while working to prevent them from drying out.
Step 5: Layer the Bottom Crust
Place one sheet of phyllo dough into the prepared baking dish, allowing the edges to hang over the sides.
Brush lightly with the butter and olive oil mixture. Add another sheet and brush again.
Continue layering approximately half of the phyllo sheets, brushing each one with the butter mixture.
Step 6: Add the Beef Filling
Spread the prepared ground beef filling evenly over the bottom phyllo layers.
Fold the overhanging edges of the pastry gently over the filling.
Step 7: Add the Top Layers
Layer the remaining phyllo sheets over the meat filling, brushing each sheet with the butter mixture before adding the next.
Tuck the edges neatly into the baking dish and brush the top generously with the remaining butter and olive oil.
Step 8: Score and Bake
Using a sharp knife, gently score the top layers of phyllo into approximately 12 squares. Avoid cutting all the way through to the bottom.
Bake for 50–60 minutes, or until the pastry is deeply golden, crisp, and beautifully flaky. The center of the beef filling should reach 160°F (71°C).
Step 9: Rest and Serve
Remove the baking dish from the oven and let the pie rest for about 15 minutes.
Cut along the scored lines and serve warm. Enjoy the delicious combination of crispy phyllo and warmly spiced ground beef!
Tips for the Best Kimadopita
Keep the phyllo covered. Phyllo dough dries out quickly when exposed to air. Cover unused sheets with a slightly damp kitchen towel while assembling the pie.
Cook the filling until thick. Excess liquid can make the bottom crust soggy. Simmer the beef mixture until most of the liquid has evaporated.
Cool the filling before adding eggs. Letting the meat mixture cool slightly prevents the eggs from scrambling when mixed in.
Brush every layer. A light coating of butter and olive oil helps create crisp, golden pastry.
Don’t worry about torn sheets. Phyllo can be delicate. Simply patch small tears with another piece of pastry, especially in the middle layers.
Score before baking. Lightly scoring the top makes serving easier and helps prevent the crispy pastry from shattering when sliced.
Delicious Variations
Greek Beef and Lamb Pie
Replace half of the ground beef with ground lamb for a richer, more traditional Mediterranean flavor.
Extra Cheesy Kimadopita
Add additional crumbled feta or a little grated Parmesan to the filling for a richer, cheesier pie.
Spicy Ground Beef Phyllo Pie
Add a pinch of red pepper flakes or a little chopped chili to the beef mixture for a gentle kick of heat.
Beef and Rice Phyllo Pie
Stir approximately 1/2 cup of cooked rice into the cooled meat filling. This adds texture and makes the pie even more filling.
Individual Kimadopitakia
Instead of making one large pie, divide the phyllo sheets into strips and wrap small portions of the beef filling into triangles. Brush with butter and bake until golden and crisp.
What to Serve with Kimadopita
Kimadopita is hearty enough to serve as a complete meal, but a few simple sides make it even better.
- Greek salad: Fresh tomatoes, cucumbers, red onions, olives, and feta provide a refreshing contrast.
- Tzatziki sauce: Cool cucumber and yogurt sauce pairs beautifully with the savory beef filling.
- Roasted vegetables: Serve with roasted zucchini, peppers, or potatoes.
- Greek lemon potatoes: Their bright lemon flavor complements the warm spices.
- Plain Greek yogurt: A simple spoonful on the side makes a delicious accompaniment.
How to Store and Reheat Kimadopita
Refrigerator: Allow leftovers to cool, then transfer them to an airtight container. Refrigerate for 3–4 days.
Reheating: Place individual pieces on a baking sheet and warm in a 350°F (175°C) oven for 12–15 minutes, or until heated through. This helps restore the crispy phyllo texture. Avoid using the microwave if you want to keep the pastry crisp.
Freezing: You can freeze the assembled, unbaked pie. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months for best quality. Bake from frozen, allowing approximately 15–20 extra minutes, and check that the center is fully cooked.
Frequently Asked Questions
What is Kimadopita?
Kimadopita is a Greek savory pie made with seasoned ground meat and phyllo pastry. The name combines the Greek word for minced meat with the word for pie. It is traditionally baked until the pastry becomes golden and crispy.
Can I make Kimadopita ahead of time?
Yes! You can prepare the beef filling up to one day ahead and refrigerate it in an airtight container. When you’re ready to bake, assemble the pie with fresh phyllo sheets and bake as directed.
Why is my phyllo pie soggy on the bottom?
The most common reason is excess moisture in the meat filling. Make sure the tomato mixture simmers until thick and allow the filling to cool before assembling the pie.
Can I make this recipe without feta cheese?
Absolutely. Feta is optional, so you can leave it out without changing the basic recipe. The beef filling will still be delicious and flavorful.
Can I use frozen phyllo dough?
Yes. Thaw frozen phyllo overnight in the refrigerator according to the package instructions. Avoid opening the package while the dough is still frozen, as the sheets may crack.
How do I keep phyllo dough from tearing?
Let it thaw completely in the refrigerator and bring it to a workable temperature according to the package directions. Keep the sheets covered while assembling, and handle them gently.
Can I use ground lamb instead of beef?
Yes. Ground lamb works wonderfully with cinnamon, allspice, oregano, and garlic. You can also use a combination of beef and lamb.
Final Thoughts
This Kimadopita (Greek Ground Beef Phyllo Pie) is a wonderful way to bring comforting Mediterranean flavors to your dinner table. With its savory beef filling, warm spices, optional feta, and layers of golden, buttery phyllo, it’s a satisfying dish that’s just as delicious for a family meal as it is for entertaining guests.
Prepare the filling ahead, assemble the pie when you’re ready, and bake until beautifully crisp. Serve it warm with Greek salad or tzatziki, and enjoy a delicious homemade taste of Greece!