📝 About This Recipe
A cornerstone of Greek hospitality, Kimadopita is a rustic, savory pie that balances a rich, aromatic ground meat filling with shards of buttery, golden-brown phyllo pastry. This version features a deeply flavorful beef and lamb mixture scented with warm cinnamon and cloves, enriched with sharp kefalotyri cheese for a salty tang. It is the ultimate comfort food, perfect as a centerpiece for family gatherings or a decadent snack that brings the flavors of a Greek taverna right to your kitchen.
🥗 Ingredients
For the Meat Filling
- 500 g Ground beef (lean, preferably 90/10)
- 250 g Ground lamb (for authentic depth of flavor)
- 3 tablespoons Extra virgin olive oil
- 2 large Yellow onions (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato paste
- 1/2 cup Dry white wine (such as Assyrtiko or Pinot Grigio)
- 1 piece Cinnamon stick (whole)
- 1/4 teaspoon Ground cloves
- 1 teaspoon Dried oregano (Greek variety preferred)
- 1/2 cup Fresh parsley (finely chopped)
- Salt and black pepper (to taste)
For the Assembly
- 1 package Phyllo dough (450g, thawed completely)
- 1 cup Unsalted butter (melted, for brushing)
- 1 cup Kefalotyri cheese (grated; can substitute with Pecorino Romano)
- 2 large Eggs (lightly beaten)
- 1/2 cup Breadcrumbs (plain, to absorb moisture)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and lightly brush a 9x13 inch (23x33 cm) baking pan with some of the melted butter.
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2
In a large skillet, heat the olive oil over medium-high heat. Add the chopped onions and sauté for 5-7 minutes until soft and translucent.
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3
Add the ground beef and lamb to the skillet. Cook, breaking it up with a wooden spoon, until browned and no longer pink. Drain any excess fat if necessary.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes to take the raw edge off the paste and allow it to caramelize slightly.
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5
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until the liquid has mostly evaporated.
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6
Add the cinnamon stick, ground cloves, dried oregano, salt, and pepper. Lower the heat and simmer for 15 minutes to allow the flavors to meld. Remove from heat and discard the cinnamon stick.
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7
Once the meat mixture has cooled slightly, stir in the beaten eggs, grated kefalotyri cheese, chopped parsley, and breadcrumbs. Mix until well combined; the breadcrumbs will help keep the bottom crust crisp.
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8
Carefully unroll the phyllo pastry. Keep it covered with a slightly damp kitchen towel to prevent it from drying out while you work.
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9
Layer 7-8 sheets of phyllo in the bottom of the prepared pan, brushing each sheet generously with melted butter. Let the edges of the phyllo hang over the sides of the pan.
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10
Spread the meat filling evenly over the phyllo base. Fold the overhanging edges of the phyllo back over the filling.
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11
Place the remaining phyllo sheets on top, brushing each one with butter. Tuck the edges of the top sheets down into the sides of the pan for a neat finish.
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12
Using a sharp knife, score the top layers of the phyllo into squares or diamonds. Do not cut all the way through to the bottom; this allows steam to escape and makes serving easier.
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13
Bake in the center of the oven for 45-55 minutes, or until the pastry is deeply golden and incredibly crisp.
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14
Remove from the oven and let the pie rest for at least 15 minutes. This allows the filling to set so you get clean slices.
💡 Chef's Tips
Always thaw phyllo dough in the refrigerator overnight rather than at room temperature to prevent the sheets from sticking together. Keep the phyllo you aren't currently brushing covered with a damp cloth at all times; it dries out and shatters in seconds. Using a combination of beef and lamb provides the most authentic Greek flavor, but you can use 100% beef if preferred. Ensure the meat filling is relatively dry before adding it to the pastry; any excess liquid will result in a soggy bottom crust. If you cannot find kefalotyri, a mix of Pecorino Romano and Parmesan is an excellent substitute for that sharp, salty kick.
🍽️ Serving Suggestions
Serve warm with a large dollop of cold, authentic Greek yogurt or a side of garlicky Tzatziki. Pair with a classic Horiatiki (Greek Village Salad) consisting of tomatoes, cucumbers, olives, and feta. A crisp, acidic white wine like a Greek Assyrtiko or a light-bodied Agiorgitiko red perfectly cuts through the richness. For a traditional meze spread, serve alongside roasted lemon potatoes and kalamata olives. Enjoy leftovers at room temperature; the flavors often deepen the next day.