Kreatopita (Greek Meat Pie)

Description

Kreatopita is a traditional Greek savory pie made with layers of crispy phyllo pastry filled with a delicious mixture of minced meat, onions, herbs, and sometimes cheese or rice. It is a hearty dish often served during festive gatherings, family dinners, or as a main course accompanied by a light salad. The flaky, buttery crust combined with the savory, aromatic filling makes Kreatopita an irresistible comfort food that showcases Greek culinary heritage.

Ingredients For Kreatopita (Greek Meat Pie)

For the Filling:

• 500g (1 lb) ground beef or lamb (or a mix)

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 small carrot, grated (optional, adds sweetness)

• 1 tbsp tomato paste

• ½ cup diced tomatoes (fresh or canned)

• ½ cup cooked rice (optional, for bulk)

• 2 eggs, lightly beaten

• ½ cup feta cheese, crumbled (optional)

• 2 tbsp fresh parsley, chopped

• 1 tsp dried oregano

• ½ tsp ground cinnamon (traditional touch)

• Salt and pepper to taste

For the Pastry:

• 10–12 sheets phyllo pastry (store-bought or homemade)

• 100g (½ cup) butter, melted OR olive oil for brushing

Instructions

1. Prepare the Filling:

   • Heat olive oil in a skillet over medium heat.

   • Add onion and garlic, sauté until softened.

   • Stir in ground meat, cook until browned.

   • Add carrot, tomato paste, diced tomatoes, oregano, cinnamon, salt, and pepper. Cook until liquid evaporates and mixture is thick.

   • Remove from heat, cool slightly. Stir in rice (if using), parsley, feta, and beaten eggs. Set aside.

2. Assemble the Pie:

   • Preheat oven to 180°C (350°F).

   • Grease a baking dish (9×13 inch or round).

   • Lay 5–6 phyllo sheets, brushing each with melted butter/olive oil.

   • Spread filling evenly over pastry.

   • Cover with remaining 5–6 phyllo sheets, again brushing each with butter/olive oil.

   • Tuck in edges, brush top generously.

3. Bake:

   • Score the top (do not cut through).

   • Bake for 40–50 minutes until golden and crispy.

   • Let rest 10 minutes before slicing.

Notes

• Kreatopita is highly adaptable; you can use beef, lamb, pork, or even chicken.

• Adding a little cinnamon or nutmeg gives it that authentic Greek flavor.

• Rice is optional but often included in village-style pies to stretch the filling.

• Feta adds creaminess, but it can be skipped for a more meaty flavor.

Tips

• Keep phyllo sheets covered with a damp towel while working so they don’t dry out.

• Let the filling cool before adding eggs and cheese to prevent curdling.

• Brush each phyllo layer generously for maximum crispiness.

• For extra flavor, mix melted butter with a little olive oil before brushing.

Servings

• Makes 6–8 servings (as a main dish).

Nutritional Info (per serving, approx.)

• Calories: 380 kcal

• Protein: 19g

• Fat: 22g

• Carbohydrates: 28g

• Fiber: 2g

• Sodium: 410mg

Benefits

• Protein-rich from ground meat and eggs.

• Mediterranean herbs & spices support digestion and add antioxidants.

• Balanced meal when paired with salad or vegetables.

• Customizable—can be made lighter with lean meats and olive oil.

Q & A

Q: Can I make Kreatopita ahead of time?
A: Yes, assemble the pie, cover, and refrigerate for up to 24 hours before baking. You can also freeze it (unbaked) for up to 2 months.

Q: What’s the best side dish with Kreatopita?
A: A fresh Greek salad, tzatziki, or roasted vegetables balance the richness.

Q: Can I make it vegetarian?
A: Yes, replace meat with sautéed mushrooms, spinach, or lentils.

Q: How do I prevent soggy bottom pastry?
A: Make sure the filling is well-cooked and not watery. Let it cool before assembling.

Q: Can I use puff pastry instead of phyllo?
A: Yes, but it will be richer and less traditional. Bake at the same temperature until golden.