Best 3 Kreatopita Argostoli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the heart of Kefalonia, Greece, lies a culinary treasure that embodies the essence of the island's rich flavors and traditions: kreatopita Argostoli. This savory pie, also known as meat pie, is a symphony of flavors that tantalizes the taste buds and encapsulates the spirit of Greek cuisine.

The kreatopita Argostoli is a delectable combination of succulent minced meat, aromatic herbs, and velvety béchamel sauce, all encased in a flaky, golden phyllo pastry. The meat filling, often made with a mixture of beef and pork, is seasoned to perfection with a blend of spices, including cinnamon, nutmeg, and allspice, creating a harmonious balance of flavors. The béchamel sauce, prepared with milk, butter, and flour, adds a creamy richness that complements the savory meat. Each bite of kreatopita Argostoli is an explosion of textures, with the crispy phyllo pastry yielding to the tender meat and creamy sauce, leaving a lasting impression on the palate.

This article presents a culinary journey through three distinct recipes that capture the essence of kreatopita Argostoli. From the classic meat pie to innovative variations featuring chicken and vegetables, these recipes provide a range of options to suit diverse preferences and dietary choices. Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can recreate this beloved dish in their own kitchens.

Whether you're a seasoned cook looking to expand your culinary repertoire or a beginner eager to explore the wonders of Greek cuisine, this article offers a comprehensive guide to mastering the art of kreatopita Argostoli. Prepare to embark on a delicious adventure as you discover the secrets behind this iconic pie and create unforgettable meals that will delight your family and friends.

Let's cook with our recipes!

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

If you are looking for a classic Greek meat pie, then this recipe for Kreatopita will be just what you need! Combining two different types of meat, it is a traditional, rustic pie you would see in villages across parts of Greece

Provided by Eli K. Giannopoulos

Categories     Sides

Time 3h

Number Of Ingredients 17

1 tbsp olive oil
325g diced lamb (11 1/2 oz)
325g diced pork (11 1/2 oz)
salt
1 brown onion
2 large garlic cloves
1/2 tbsp tomato paste
2 large tomatoes
1 tsp dried marjoram
200ml white wine (3/4 cups)
50g white basmati rice (1/4 cup)
handful flat leaf parsley
handful fresh mint
butter, at room temperature
500g block puff pastry (1 lb 1 1/2 oz)
100g kefalotyri or halloumi cheese (3 1/2 oz)
1 egg

Steps:

  • To make the filling for this traditional Kreatopita, heat the olive oil in the bottom of a large heavy bottomed, lidded saucepan or casserole dish set over a medium high heat. Salt the meat well and fry the meat in batches until well browned, adjusting the heat if necessary to make sure you don't get burnt bits on the bottom of the pan. Set the meat aside.
  • Lower the heat to medium low. Finely chop the onion and gently fry it along with another pinch of salt in the fat leftover from the meat for 6-8 minutes until the onion has softened and started to brown. Peel and crush the garlic cloves and add them to the onion, cooking for a further minute until aromatic.
  • Stir in the tomato paste and cook for another minute or two until slightly caramelised. Roughly chop the tomatoes and stir them in too, cooking for another few minutes until they start to break down. Add the dried marjoram.
  • Add the wine and allow to reduce by half. Add 200ml / 3/4 cups water, and turn up the heat to bring the filling up to a boil. Reduce to low, clap on the lid and leave to simmer for an hour, until the meat is tender.
  • Roughly chop the herbs and stir them into the pie filling, along with the uncooked rice. Leave to cool to room temperature.
  • Check the seasoning of the cooled pie filling, adding pepper and more salt if necessary.
  • To assemble the Kreatopita, pre-heat the oven to 180 degrees Celsius / 350 Fahrenheit and liberally butter your deepest square baking dish roughly 22 cm / 9 inches square.
  • Divide the puff pastry block into two, one half slightly smaller than the other to make the lid.
  • On a well floured surface, roll the larger pastry block out into a large square, large enough to comfortably line the dish with a few centimetres / at least 1/2 inch to spare above the filling line. Use this to line the dish, using your fingers to push the pastry into the corners.
  • Spoon in the filling. Lightly beat the egg, and brush the exposed edge of the pastry along the top.
  • Grate the cheese and sprinkle it evenly across the top of the pie filling.
  • Roll out the second block of pastry and top the pie with it, pressing down to seal the pastry along the egg wash line and trimming off any excess. Brush the top with egg wash and cut two small holes in the middle of the pie to allow steam to escape.
  • Bake for 1 hour until the pastry is golden. Leave to stand for 15 minutes before cutting and serving. Enjoy!

KREATOPITA ARGOSTOLI



Kreatopita Argostoli image

This spicy Greek dish is made with lamb and feta cheese in a phyllo pastry. It's a great one originally from Crete. I've seen it prepared as outlined below, but I've also had it rolled up and sliced. Great either way. I believe I orginally got this is at allrecipes.com but I'm not positive. Zaar World Tour 05

Provided by Amis227

Categories     Savory Pies

Time 55m

Yield 12 serving(s)

Number Of Ingredients 17

24 sheets phyllo dough
4 cups cooked white rice
1 garlic clove, minced
3 cups cubed cooked lamb or 3 cups beef
1 lemon, juice of
2 potatoes, peeled and quartered
4 hard-boiled eggs, quartered
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint leaves
1 1/2 cups crumbled feta cheese
1/2 cup olive oil
1 cup beef broth
1 tablespoon chopped fresh oregano
1/2 teaspoon ground black pepper
1 egg, beaten
1/2 cup butter, melted

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Bring a large pot of salted water to a boil.
  • Add potatoes and cook until tender but still firm, about 15 minutes.
  • Drain, cool and chop.
  • Lightly brush a 9x13 inch pan with melted butter.
  • Place 1 phyllo sheet in pan and lightly brush with butter. (Of course, I prefer to brush it with olive oil instead of butter.).
  • Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet).
  • Spread cooked rice over phyllo, then sprinkle with minced garlic.
  • Add lamb in an even layer, and sprinkle with lemon juice.
  • Place 1 cup diced potatoes over lamb.
  • Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest.
  • Add crumbled feta cheese.
  • Pour on olive oil and beef broth.
  • Sprinkle with oregano and pepper.
  • Finally, add beaten egg.
  • Top with remaining 12 phyllo sheets brushed lightly with melted butter (or olive oil :D).
  • Bake for 40 to 50 minutes at 325 degrees F (165 degrees C).
  • During the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C).
  • Remove from the oven and cool on a rack for 15 minutes.
  • Cut into diamonds or squares and serve warm.
  • I like to serve this with sour cream, or even homemade tzatziki.

Nutrition Facts : Calories 454.2, Fat 25.3, SaturatedFat 10.2, Cholesterol 114.7, Sodium 564.2, Carbohydrate 45.6, Fiber 1.9, Sugar 1.5, Protein 10.6

Tips:

  • For a crispy kreatopita crust, use a combination of butter and olive oil when sautéing the onions and meat. This will create a flavorful and golden crust.
  • Use a variety of meats in your kreatopita. Ground beef, lamb, and pork are all popular choices. You can also add crumbled sausage or bacon for extra flavor.
  • Don't overcook the meat. The meat should be cooked through but still juicy. Overcooked meat will make the kreatopita dry.
  • Use a combination of fresh and dried herbs in your kreatopita. Fresh herbs, such as parsley, oregano, and thyme, will add a bright flavor to the dish. Dried herbs, such as basil, rosemary, and marjoram, will add a more subtle flavor.
  • Don't be afraid to experiment with different cheeses in your kreatopita. Feta cheese is a classic choice, but you can also use mozzarella, cheddar, or Parmesan cheese. You can even use a combination of different cheeses to create a unique flavor.

Conclusion:

Kreatopita is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover meat and vegetables, and it's also a budget-friendly meal. With a few simple tips, you can make a kreatopita that is sure to impress your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics