Go Back
Mediterranean minced meat phyllo pie (kimadopita) f

Mediterranean minced meat phyllo pie (Kimadopita)

A delicious filling with ground beef and pork is wrapped in some phyllo in this traditional recipe. This pie is also ideal for a quick lunch.
Course Main Course
Cuisine Mediterranean
Keyword beef, meat, phyllo, pie
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Author The Hungry Bites


  • 1/4 cup olive oil
  • 24 oz (700 grams) ground beef
  • 11 oz (300 grams) ground pork
  • 1 leek (the white part, chopped)
  • 1 onion,chopped
  • 1 pound (450 grams) Portobello mushrooms, chopped
  • 1 teaspoon thyme
  • 1/4 teaspoon allspice
  • 2 bay leaves
  • 1 medium eggplant, grated or finely chopped
  • 1/2 cup white wine or chicken stock
  • 2 teaspoons sugar
  • Salt and pepper to taste
  • 2 tomatoes, grated or finely chopped
  • 1 cup grated cheese (gruyere, parmesan, or cheddar)

  • 1 package phyllo (about 1 pound / 450 grams)
  • 1/4 cups olive oil (for brushing)
  • 1-2 teaspoons sesame, optional

  • 1 pan with dimensions approximately 14 x 11 inches (35 x 28 cm)


  1. Heat over high heat a large pan and add the meat and olive oil. Cook stirring constantly until all the juices evaporate and the meat starts to caramelize.

    Reduce heat to medium and add the leek, onion, mushrooms, thyme, bay leaves, allspice, and eggplant.

    Stir until vegetables are soft, about 3-5 minutes, and add the tomatoes, wine, sugar, salt, and pepper.

    Reduce heat to low, cover the pan and simmer until the liquids are evaporated about 20-30 minutes.

  2. Let the filling cool, add the cheese and mix to combine.
  3. Preheat oven to 350°F (175°C).
  4. Cover the pan with two phyllo sheets, one next to the other, in a way that they overlap and overhang a little from the sides of the pan.

    Lightly brush them with some olive oil. Keep in mind that the filling already has some oil and fat, so don’t use much.

    Continue with all the phyllo, reserving 4-5 sheets for the top. Remember to lightly brush each layer with oil.

    Fill the pan with the minced meat mixture and fold the overhanging phyllo sheets over the filling.

    Cover the filling with one sheet of phyllo, brush with olive oil and repeat with the rest.

  5. Fold the edges or tuck them in at the sides of the pan.

    Brush the top with a bit of olive oil and score the surface into squares.

    Sprinkle with sesame and 2 tablespoons water.

  6. Bake for 50-60 minutes or until golden brown (I bake my pies at the low shelf of the oven, for the bottom to cook better, but that depends on the oven).

    Let the pie rest for 20 minutes before cutting.