Authentic Greek Kimadopita – Handcrafted Minced Meat Pie

Kimadopita, a savory Greek minced meat pie, embodies the rich culinary traditions of Greece. Handmade phyllo is layered around a spiced ground beef filling, infused with cinnamon, allspice, and cumin—spices deeply rooted in Greek gastronomy. A unique twist in this recipe is the addition of sour trahanas, offering a distinct texture and tangy depth. The pie is finished with a crispy golden top, enriched with Greek yogurt and sesame seeds, baked to perfection for a rustic yet refined presentation. A staple of family gatherings and celebratory meals, Kimadopita showcases the artistry of Greek baking, merging earthy flavors with delicate craftsmanship.

Time to complete

Prep

1h 30min

Cook

1h

Wait

1h

Total

3h 30min

Ingredients (Makes 8 servings)

Phyllo Dough

  • 700 g (5 3/4 cups) all-purpose flour
  • 1 tsp salt
  • 2 tbsp vinegar
  • 3 tbsp olive oil
  • 350 g (1 1/2 cups) water

Filling

  • 750 g (1.65 lb) ground beef
  • 40 ml (3 tbsp) olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp tomato paste
  • 200 ml (3/4 cup) dry red wine
  • 2 carrots, grated
  • 2 eggs
  • 1/2 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cumin
  • 1/2 tsp fresh oregano
  • 1/2 bunch fresh parsley, chopped
  • 170 g (6 oz) sour trahanas
  • 200 g (7 oz) Graviera cheese
  • Salt and pepper, to taste

Topping

  • 50 ml (3 tbsp) olive oil
  • 50 ml (3 tbsp) Greek yogurt
  • 1 egg yolk
  • 1 tsp nigella seeds
  • 1 tbsp sesame seeds
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 12
  • Protein: 15
  • Carbohydrates: 22
  • Fiber: 3
Directions

Prepare the Dough

  • 1. Sift flour into a large mixing bowl, add salt, and create a well in the center.
  • 2. Pour in olive oil and vinegar. Gradually add water while mixing with a spoon.
  • 3. Knead the dough by hand for about 15 minutes until smooth and elastic. Cover and let rest for 1 hour.

Rolling the Phyllo Sheets

  • 4. Divide the dough into 9 equal portions and roll each into thin sheets, using cornstarch as needed.

Layering the Base

  • 5. Place 4 sheets in the dish, brushing each with olive oil before placing the next.

Adding the First Filling Layer

  • 6. Spread half of the filling evenly across the layered phyllo base, ensuring even thickness.

Middle Phyllo Layer (Pre-Baked Sheets)

  • 7. Bake two phyllo sheets at 180°C (350°F) for 10 minutes. Place them over the first filling layer.

Adding the Second Filling Layer

  • 8. Spread the remaining filling evenly over the pre-baked phyllo sheets.

Layering the Final Sheets

  • 9. Add the last 3 sheets, brushing olive oil between each layer.

Creating the Crust Border

  • 10. Roll and tuck excess phyllo inward to create a sealed crust.

Preparing the Topping

  • 11. Mix olive oil, Greek yogurt, and egg yolk, and brush over the top layer.

Final Touch

  • 12. Sprinkle sesame seeds and nigella seeds over the brushed topping.

Scoring & Baking

  • 13. Score the pie into serving portions and sprinkle lightly with water.

Baking

  • 14. Bake at 175°C (345°F) for 50 minutes, then increase to 200°C (390°F) for 10 minutes.
Cookix's Secrets

Alternative Proteins

  • Try ground lamb for a richer flavor.

Baking

  • Score the pie lightly before baking for easier serving.

Dough Handling

  • Use cornstarch for rolling to prevent sticking.

Healthier Option

  • Use whole wheat flour for the dough.