Greek Filo Meat Pie (Kreatopita) Recipe – Greek Special
Indulge in the savory goodness of Greek Filo Meat Pie, known locally as Kreatopita. This traditional dish features a hearty filling of seasoned ground meat, typically beef or lamb, combined with aromatic herbs like parsley and mint, and a hint of warm spices such as cinnamon and nutmeg. Encased in layers of crispy, buttery phyllo pastry, this pie offers a delightful contrast of textures and flavors. Often enjoyed as a main course during family gatherings and festive occasions, Greek Filo Meat Pie brings a taste of Greece to your table.
- Prep Time40 min
- Cook Time40 min
- Total Time1 hr 20 min
Greek Filo Meat Pie (Kreatopita) Ingredients :
- For the Filling: 1 lb (450g) ground beef (or lamb)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (or 1-2 tsp dried mint)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
- 1/2 cup feta cheese, crumbled (optional)
- 1 egg, beaten (for binding, optional)
- For the Pie:
- 1 package (16 oz/450g) filo pastry, thawed
- 1/2 cup (1 stick) unsalted butter, melted (or olive oil for brushing)
- Additional butter or oil for brushing the layers
Prepare the Filling:
Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Cook the Meat: Add the minced garlic and ground beef (or lamb) to the skillet. Cook until the meat is browned and fully cooked, breaking it up with a spoon.
Season: Stir in parsley, mint, cinnamon, nutmeg, salt, and pepper. Cook for another 2 minutes. If using feta cheese, mix it in. If the filling seems too loose, add a beaten egg to bind it together.
Cool: Remove from heat and let the filling cool slightly.
Prepare the Filo Pastry:
Preheat Oven: Preheat your oven to 375°F (190°C).
Butter the Baking Dish: Brush a baking dish (9×13 inches or similar) with melted butter or oil.
Layer Filo Pastry: Place one sheet of filo pastry in the baking dish and brush it lightly with melted butter or oil. Repeat with 6-8 layers, brushing each layer with butter.
Assemble the Pie:
Add Filling: Spread the meat filling evenly over the layered filo pastry.
Top Layers: Continue layering filo pastry sheets on top of the filling, brushing each layer with butter or oil. Use about 6-8 more sheets.
Seal the Edges: Tuck the edges of the filo into the sides of the dish to seal in the filling.
Bake the Pie:
Bake: Place the dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and crisp.
Cool: Let the pie cool slightly before slicing to make serving easier.
Serve:
Garnish: Optionally, garnish with fresh herbs or a dollop of Greek yogurt on the side.
Recipe Notes
Meat Choice: While ground beef is commonly used, lamb adds a richer flavor typical of traditional recipes.
Herb Variations: Fresh parsley and mint are preferred for their vibrant flavors, but dried herbs can be used as substitutes.
Spice Adjustments: Cinnamon and nutmeg are classic additions; however, feel free to adjust quantities to suit your taste preferences.
Binding the Filling: An egg can be added to the filling to help bind the ingredients together, ensuring a cohesive texture.
Serving Suggestions: This pie pairs wonderfully with a side of Greek salad or a dollop of tzatziki sauce for added freshness.
