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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.

Main | Greek | Nut-Free | Shellfish-Free | Soy-Free | Savory Pie | Mixing Bowl | Oven | All-Purpose Flour | Graviera | Ground Beef | Trahanas | Baking | Kneading | Family Gathering | Festive | Slow
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.