Kimadopita (Greek Ground Beef Phyllo Pie)

Kimadopita is a classic Greek meat pie: spiced ground beef and onion simmered with tomato, cinnamon and allspice, folded with parsley and a little feta, then baked between buttery layers of crisp phyllo and cut into squares. It is cozy family food that feeds a crowd. If you love hearty baked dinners, try our shepherd’s pie too.

Why You’ll Love This Kimadopita

• Crisp and juicy: shattering golden phyllo around a savory, warmly spiced filling.
• Simple ingredients: ground beef, onion, tomato, herbs, eggs and phyllo.
• Make ahead: the filling can be cooked a day early.
• Great for sharing: one pan cuts into 12 neat squares.

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 and 1/2 teaspoon black pepper
• 1/2 cup chopped fresh parsley
• 1 cup crumbled feta (optional)
• 3 large eggs, beaten

For the crust

• 1 pound phyllo dough, thawed
• 1/2 cup melted butter mixed with 1/4 cup olive oil

Ingredient Notes

• Ground beef: lean beef keeps the filling from getting greasy under the phyllo. A mix of beef and lamb is also traditional.
• Cinnamon and allspice: the signature warm Greek spice. Start small; it should be gentle, not sweet.
• Eggs: they bind the cooled filling so the squares slice cleanly.
• Phyllo: thaw it overnight in the fridge and keep it covered with a damp towel while you work.
• Butter and oil: the mix gives flavor from butter and extra crispness from oil.

Instructions

1. Brown the beef: heat the olive oil in a large skillet, add the onions and cook 5 minutes until soft. Add the beef and cook, breaking it up, until browned. Stir in the garlic for 1 minute.
2. Simmer: add the crushed tomatoes, tomato paste, water, cinnamon, allspice, oregano, salt and pepper. Simmer 15 to 20 minutes until thick and almost dry.
3. Cool and bind: stir in the parsley and let the filling cool for 15 minutes. Mix in the feta, if using, and the beaten eggs.
4. Layer the bottom: heat the oven to 350F (175C). Brush a 9×13 inch pan with the butter mix. Lay in about half the phyllo sheets one at a time, brushing each sheet and letting the edges hang over.
5. Fill: spread the meat filling evenly and fold the overhanging edges over it.
6. Top: layer the remaining sheets, brushing each one. Tuck the edges in and brush the top well.
7. Score and bake: with a sharp knife, score the top layers into 12 squares. Bake 50 to 60 minutes until deep golden and crisp, and the center reaches 160F (71C).
8. Rest and cut: rest 15 minutes, then cut along the scored lines and serve warm.

Tips for the Best Kimadopita

• Cook the filling until the liquid is gone so the bottom crust stays crisp.
• Always cool the filling before adding the eggs.
• Do not worry about torn phyllo sheets; patch them in the middle layers.
• Scoring before baking stops the top from shattering when you cut.
• Sprinkle a few drops of water over the top before baking to keep the edges from curling.

Serving Ideas

• With a crisp Greek salad of tomato, cucumber, red onion and olives.
• Alongside Greek lemon chicken and potatoes for a big family meal.
• With thick yogurt and a lemon wedge on the side.
• As part of a Greek spread with golden baked feta rolls.

Variations

• Beef and lamb: use half ground lamb for a richer flavor.
• With rice: stir 1/2 cup cooked rice into the filling to stretch it.
• Hand pies: roll the filling in phyllo strips as triangles.
• More Greek comfort food: try our Greek youvetsi or a cottage pie with sliced potatoes.

Storage

Cool leftovers, cover and refrigerate within 2 hours for up to 3 to 4 days. Reheat squares on a sheet pan in a 350F oven for 12 to 15 minutes so the phyllo crisps again; the microwave makes it soft. You can freeze the unbaked, assembled pie, well wrapped, for up to 2 months and bake from frozen, adding 15 to 20 minutes. For handling ground meat, see the FDA safe food handling guide and this safe cooking temperature chart.

FAQ

What is kimadopita?

It is a Greek pie made with spiced ground meat (kima) baked in phyllo (pita), usually cut into squares.

Can I make it ahead?

Yes. Cook the filling a day ahead and keep it in the fridge, then assemble and bake when ready.

Why is my bottom phyllo soggy?

The filling was too wet. Simmer it until thick and let it cool before layering.

Do I have to use feta?

No. Feta is optional; the pie is just as good without it.