Greek Phyllo Meat Pie

This savory Greek phyllo meat pie layers richly spiced ground beef and leek filling between ultra-crispy sheets of phyllo pastry. It is a crowd-pleaser that works for any meal and always vanishes fast at gatherings in my home. The contrast between the flaky golden crust and the warm spiced filling brings comforting flavors that make you pause with each bite.

I have served this pie at countless Sunday lunches—my husband still requests it for his birthday and I am never left with leftovers.

Ingredients

• Ground beef or half beef and half pork: About 500 grams This brings deep savory notes and juiciness Choose fresh well-marbled meat for best flavor
• Leeks: Finely chopped Leeks are milder than onions and melt into the filling Select bright and firm stalks
• Onion: Finely chopped Adds a subtle sweetness Look for onions that feel heavy for their size
• Ground allspice cinnamon nutmeg coriander and sweet paprika: These warming spices are essential for the classic Greek flavor profile Try to use freshly ground for most aroma
• Fresh parsley: Brightens the filling Always choose parsley with crisp green leaves
• Phyllo pastry: 450 grams Use a quality store-bought brand and keep it covered to prevent drying
• Milk plus Greek yogurt: These make the pie rich and help create a beautifully golden crust
• Olive oil or mix with vegetable oil or melted butter: Adds moisture and helps the pie crisp up Go for extra virgin olive oil for the richest taste
• Eggs: Bind the milk mixture and enrich flavor Always use fresh eggs for best results

Step-by-Step Instructions

Thaw the Phyllo:

Let the phyllo thaw in the fridge overnight or for at least six hours Patience here prevents cracking and makes the sheets easier to handle

Cook the Meat Filling:

Heat olive oil in a large nonstick skillet over high heat Add the ground meat and break it into crumbles Cook until all juices evaporate and the meat starts browning The pan should be dry so flavors concentrate

Spice It Up:

Sprinkle in allspice cinnamon nutmeg coriander and sweet paprika Stir well to coat every bit with spice and let the kitchen fill with aroma

Add Veggies and Soften:

Stir in the finely chopped leeks and onion Lower the heat to medium and season generously with salt and pepper Sauté until the leeks and onions are soft and sweet without browning

Finish Filling:

Remove from heat Stir in fresh parsley Let the filling cool to room temperature so it does not steam the pastry later

Mix the Sauce:

In a bowl whisk together milk Greek yogurt water olive oil eggs and a little salt and pepper This mixture is what gives the pie its creamy layers and shiny finish

Prepare Phyllo Base:

Lay the stack of phyllo flat and cut it in half to create two equal stacks Keep the stack you are not using covered with a tea towel to avoid drying Line a greased 13 by 9 inch pan with two phyllo sheets and drizzle with a few spoonfuls of the milk mixture

Layer the Phyllo:

Repeat by adding two more phyllo sheets and drizzle with milk mixture Continue layering until you finish the first stack of phyllo

Add the Filling:

Spread the cooled meat filling evenly over the bottom phyllo layers

Top with Phyllo:

Cover filling with the second stack of phyllo sheets layering as before and drizzling with the milk mixture between each set

Slice and Soak:

Cut the pie into eight pieces using a sharp knife Pour the remaining milk mixture over the top so it seeps into the cuts

Bake and Serve:

Bake at 175 degrees Celsius until deep golden and crisp on top about forty to forty five minutes Let cool slightly before serving slices with a bit of salad

Pin it

Sweet paprika is my favorite addition because it reminds me of my grandmother’s kitchen The aroma takes me right back to childhood family gatherings when everyone would crowd the table and wait impatiently for their slice

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days Reheat uncovered in a moderate oven to keep pastry crisp Freezes well up to two months wrap tightly in foil before freezing

Ingredient Substitutions

You can use half ground lamb for earthy flavor or substitute the leeks with green onions For dairy-free use plain soy yogurt and a plant milk in the sauce Spices can be adjusted to taste and parsley replaced with dill or mint for a fresh twist

Pin it

Serving Suggestions

Serve with a simple green salad and squeeze of lemon or try it with Greek tzatziki as a dipping sauce This pie also makes great lunchtime leftovers and can be packed for work or school

Cultural Context

Kimadopita is a traditional Greek dish enjoyed during holidays and family gatherings Its filling reflects both comfort and celebration using the warmth of spice blends found throughout Mediterranean cooking Phyllo pastry was introduced to the region centuries ago and remains a staple in both sweet and savory pies

Frequently Asked Questions

→ How do I keep phyllo sheets from drying out?

Keep the phyllo sheets covered with a clean, damp tea towel while you assemble the pie to prevent them from drying out and cracking.

→ Can I use ground pork instead of beef?

Yes, you can use half ground pork for a richer flavor, or a full beef mixture if you prefer. Both options work well.

→ What’s the best way to achieve crispy pastry?

Drizzle each layer of phyllo with the egg-milk mixture and plenty of olive oil. Bake until deeply golden for extra crispiness.

→ Is it necessary to precook the meat filling?

Yes, sautéing the ground meat with spices and vegetables ensures all ingredients are cooked through and flavors meld before baking.

→ Can Kimadopita be made ahead?

Absolutely. Assemble and refrigerate before baking, or bake and reheat in the oven until crispy just before serving.