Best 4 Greek Meat Pie Kreatopita Recipes

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Indulge in the culinary heritage of Greece with kreatopita, a savory meat pie that embodies the essence of Mediterranean cuisine. This delectable dish, also known as Greek meat pie, is a delightful combination of tender meat, aromatic spices, and flaky phyllo pastry. Embark on a taste adventure as we explore the two extraordinary variations of kreatopita presented in this article: a traditional meat pie and a modern vegetarian adaptation. Discover the secrets behind the perfect balance of flavors, the art of layering phyllo pastry, and the techniques for achieving a golden-brown crust. Whether you prefer the classic version brimming with juicy minced meat or the innovative vegetarian rendition bursting with flavorful vegetables, this comprehensive guide will equip you to recreate these culinary masterpieces in your own kitchen.

Let's cook with our recipes!

GREEK MEAT PIE RECIPE (KREATOPITA)



Greek Meat Pie Recipe (Kreatopita) image

Give this tasty recipe for kreatopita a try. A delicious Greek meat pie, kreatopita is a flavorful meat mixture wrapped din phyllo.

Provided by Kenton Kotsiris

Categories     Appetizer     Dinner     Lunch     Entree

Time 55m

Number Of Ingredients 14

3 tbsp. olive oil
2 medium onions (diced)
1 lb. beef (ground)
1/2 teaspoon oregano
1/2 teaspoon dill (fresh, chopped)
Pepper (to taste)
Salt (to taste)
1 teaspoon tomato paste
1/3 cup red wine
1/4 cup chicken broth
1/2 cup feta (crumbled)
1 egg
1/2 cup butter (melted)
1 lb. box of phyllo (1 roll thawed at room temperature)

Steps:

  • In a pan over medium-high heat, warm up some olive oil.
  • Once hot, add in the onions cook until soft and translucent, about 5 minutes.
  • Next, add in the ground beef, break apart and brown.
  • Once the meat is brown, add in oregano, dill, pepper, some salt, and tomato paste, mix everything together.
  • Add in the wine and reduce.
  • Add chicken broth and reduce.
  • Once all liquid has been reduced, remove from heat and empty into the bowl.
  • Add in the feta and egg - mix well.
  • Set meat mixture aside.
  • Preheat oven to 350 F.
  • Brush a square baking pan with some melted butter.
  • Unroll the phyllo sheets and lay them flat.
  • Cut the phyllo sheets to match the size of your baking dish.
  • Take one phyllo sheet and lay it in the baking dish.
  • Brush with some melted butter and lay another sheet down of phyllo.
  • Brush that with butter and repeat six more times (phyllo, butter, phyllo).
  • After the 8th phyllo sheet, pour the meat mixture into the pan and smooth out evenly.
  • Now, repeat Steps 14 and 15, placing 8 more phyllo sheets over the meat mixture.
  • When done, score top and place in the oven for 20 to 30 minutes, or until golden brown.
  • Remove, cut, and serve hot!

Nutrition Facts : Calories 1048 kcal, Carbohydrate 66 g, Cholesterol 225 mg, Fiber 3 g, Protein 44 g, SaturatedFat 28 g, Sodium 1229 mg, Sugar 4 g, Fat 65 g, ServingSize 4 (4 servings), UnsaturatedFat 0 g

KREATOPITA (GREEK MEAT PIE USING PHYLLO PASTRY)



Kreatopita (Greek Meat Pie Using Phyllo Pastry) image

This is a yummy meat pie often enjoyed in Greece. Of course, every household has their own version - this one's mine. The mushrooms are not traditional at all. They're my way of making the pie even tastier and ensuring my kids enjoy a vegetable they wouldn't otherwise eat. This could be served either as a snack (as eaten as street food here in Greece) or as a main, accompanied by a nice salad. Great to bring along, fully-baked, to a picnic or potluck.

Provided by evelynathens

Categories     Savory Pies

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 13

olive oil
1 kg ground beef
350 g mushrooms, chopped fine, as for duxelles (optional)
2 large onions, small dice
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon dried oregano (Mediterranean is best)
1/2 teaspoon ground cinnamon (optional)
1 cup grated parmesan cheese or 1 cup kefalotiri
1 cup chopped minced parsley
4 eggs, beaten to blend
salt and pepper
500 g phyllo pastry

Steps:

  • In a large saucepan, coat bottom of pan with olive oil and add ground beef (and mushrooms, if using). Cook, breaking up meat with back of spoon, and stirring often until meat and mushrooms are browned and liquid emitted has evaporated (make sure all the liquid has evaporated - you don't want a soggy pita!).
  • Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too.
  • Remove from heat and allow to cool for about 20 minutes, stirring a couple of times to bring hot filling up (to cool faster).
  • Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste.
  • In a 15 x 10 inch pan (or large pan), layer half the phyllo sheets, brushing each one generously with olive oil (use a pastry brush), before adding the next sheet of pastry.
  • Pour the meat filling into the phyllo-lined pan.
  • Layer the remaining phyllo sheets in the same way, over the filling, brushing each one generously with olive oil before adding the next sheet of pastry. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, tuck in any overhang you have neatly into the pie and score pie, lengthwise, into 4, using the tip of a small, sharp knife and making sure you don't cut all the way through the bottom of the pastry (just the top crust and slightly into the filling).
  • Position baking rack in bottom third of oven and preheat to 190°C (375°F).
  • Bring your pan next to the sink and run the cold water tap. Wet the tips of your fingers and shake the water onto the pastry. Do this a few times to ensure droplets of water fall all over the pastry (this ensures a crisp crust upon baking).
  • Bake pie for approximately one hour, until you achieve a deep golden crust. If you have a flat-bottomed oven (no element), do put your pan on the floor of the oven for the last 20 minutes or so to ensure an even crisper bottom crust.
  • The pita is best slightly warm or at room temperature.
  • Enjoy!

Nutrition Facts : Calories 227.3, Fat 11.4, SaturatedFat 4.5, Cholesterol 75.6, Sodium 259.4, Carbohydrate 15.5, Fiber 1, Sugar 1, Protein 14.6

GREEK MEAT PIE (KREATOPITA)



Greek Meat Pie (Kreatopita) image

Make and share this Greek Meat Pie (Kreatopita) recipe from Food.com.

Provided by David04

Categories     Pot Pie

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 17

9 ounces yogurt, Greek strained
1 egg
4 ounces margarine, at room temperature
2 teaspoons baking powder
1 teaspoon salt
1 egg yolk, beaten to mix with the milk
1 tablespoon skim milk, for the finish with the egg
1 cup flour, may need more to make a pliable but non-sticky dough
1 1/4 lbs extra lean ground beef
1 onion, sliced
3 eggs
9 ounces regato cheese
4 tablespoons skim milk, heated, to make bechamel sauce
1/4 teaspoon flour, to make bechamel sauce
1/4 teaspoon margarine, to make bechamel sauce
1/4 teaspoon cinnamon
1 tablespoon biscotti, crumbled can use other dry baked bread

Steps:

  • Filling: Place sliced onion in a colander. Pour salted boiled water over them, rinse and drain well.
  • Add onions to a coated pan and fry for 2 minutes.
  • Add beef, cinnamon, salt and pepper and stir well.
  • Add 1/2 cup of water and boil until just the mixture is left.
  • Transfer mixture to a mixing bowl and cool.
  • Prepare béchamel Sauce by melting butter in small pan whisk in flour and add hot milk. Whisk.
  • Add 3 eggs, cheese, bread and béchamel sauce to the filling and set aside.
  • Pastry: Combine the pastry ingredients, except for the egg yolk/milk, in a mixing bowl.
  • Knead it into a pliable, non-sticky dough.
  • Separate the dough into 2 balls, one slightly larger than the other.
  • Take the larger ball and roll out enough to more than cover your oven dish. Place it in a buttered pie pan, covering the bottom, and sides, going slightly over the edge at the top.
  • Now place the filling on top of the crust and level it.
  • Roll out the second dough ball and cover the filling.
  • Butter the edge of the bottom crust and fold it over inwards to cover the edge of the top crust and make a border by pressing the edges with your fingertips.
  • Mix the milk and egg yolk and brush the surface with the mixture.
  • Poke a hole in the middle to allow the steam to escape and stick the rest of the pastry with a fork.
  • Place in a preheated oven at 325F degrees for about 45 minutes, until it is golden brown.

TRADITIONAL GREEK FILO MEAT PIE (KREATOPITA)



Traditional Greek Filo Meat Pie (kreatopita) image

A delicious recipe for a hearty meat filo pie, from Northern Greece

Provided by Marilena Leavitt

Categories     Main Course

Time 1h20m

Yield 6

Number Of Ingredients 22

The pastry:
8 oz. filo (1/2 package), thawed and at room temperature
The yogurt-egg mixture:
2 TBSP. Greek yogurt, plain
1 egg
2 TBSP. butter, melted
The meat filling:
2 TBSP. olive oil
1 large onion
2 garlic cloves
1 lb. lean ground beef
1 tsp. salt
½ tsp. ground pepper
½ tsp. cumin
1 tsp. coriander
½ tsp. cinnamon
½ cup tomato passata
½ cup water
2 TBSP. fresh parsley, chopped (optional)
For the topping:
Sesame seeds
Olive oil or melted butter

Steps:

  • For the meat filling: heat the olive oil in a large skillet under medium-high heat. Cook the onion for a few minutes and then add the garlic. Cook for two minutes more until softened and lightly browned.
  • Add the ground beef to the skillet and brown well, breaking it up as you go with a wooden spoon. Stir in the seasonings and spices and cook for a few more minutes.
  • Add the tomato passata and the water and reduce the heat. Simmer the mixture until most of the water is evaporated but it is still moist. Taste and adjust the seasonings. Stir in the fresh parsley and set aside to cool completely.
  • For the yogurt-egg mixture: in a small bowl, stir the yogurt, egg, and cooled melted butter together and set aside.
  • Turn on the oven to 375°F.
  • For the filo: open the thawed filo packet and unroll it. Remove one layer of filo and place on a clean surface. Cover the remainder of filo with a tea towel while you work so the rest of the stack does not dry out.
  • Lightly brush the surface of the filo with some of the yogurt mixture (you do not have to cover every inch). Repeat with a second layer of filo, and brush that too with some of the yogurt mixture. Top with a third layer of filo, but do not brush that layer with the yogurt mixture.
  • Place one third of the cooled meat mixture along the left edge of the filo stack. Gently roll up the filo towards the right side, making sure the log is not rolled too tightly.
  • Gently twist the filo log to form a spiral. Lift it carefully and place it in a heavy bottomed skillet lined with parchment paper. Create a second and a third filo log following the same procedure. Continue forming the spiral by placing each log inside the end of the previous one. It does not have to be perfect!
  • Brush the top of the spiral with some melted butter, or olive oil, sprinkle with some sesame seeds, and bake for about 40 minutes, or, until the top is golden brown. Remove from the oven, slide into a platter, and let it cool. Cut into wedges and serve with a nice, green salad.

Tips:

  • For a crispier crust, brush the phyllo dough with melted butter before baking.
  • If you don't have a meat grinder, you can use ground beef or lamb.
  • Feel free to add other vegetables to the filling, such as chopped onions, carrots, or celery.
  • Season the filling to taste with salt, pepper, and your favorite herbs and spices.
  • If you're using a store-bought phyllo dough, be sure to thaw it according to the package directions before using.
  • If you're short on time, you can use a pre-made tomato sauce instead of making your own.

Conclusion:

Greek meat pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's perfect for a family gathering or a potluck. With its savory filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give Greek meat pie a try. You won't be disappointed!

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