Greek Meat Pie (Kreatopita)
Κρεατόπιτα KreatopitaSay it: kreh-ah-TOH-pee-tah
Kreatopita is a rustic Greek pie of thin phyllo wrapped around spiced minced meat and rice. It is baked all over Greece as a hearty main course or afternoon snack, especially in colder months and for family gatherings. The filling is rich and warming with cinnamon, allspice and cloves, while the olive-oil-brushed phyllo turns shatteringly crisp. It travels well and is often enjoyed at room temperature with a salad or yogurt.
Greek Meat Pie (Kreatopita)
Κρεατόπιτα, Kreatopita
Pronounced kreh-ah-TOH-pee-tah
- Serves
- 4
- Prep
- 45 min
- Cook
- 50 min
- Total
- 1 hr 35 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the filling
For assembling
Method
Preheat the oven to 375°F (190°C). Keep the phyllo covered with a damp kitchen towel while you make the filling.
Warm the 2 tablespoons olive oil in a wide skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the ground meat and cook, breaking it up with a wooden spoon, until no longer pink, about 8 minutes.
Stir in the wine, if using, and let it bubble until almost evaporated. Add the passata, stock or water, rice, cinnamon, allspice, cloves, oregano, salt, and pepper. Bring to a simmer, cover, and cook over low heat for 10 minutes, until the rice has absorbed most of the liquid but the filling is still moist. Stir in the parsley, then set aside to cool slightly.
Brush a 9x13-inch (23x33 cm) baking dish lightly with olive oil. Layer about 10 phyllo sheets in the dish, brushing each sheet with olive oil and letting the edges hang over the sides.
Spread the filling evenly over the phyllo. Fold the overhanging phyllo edges over the filling, then layer the remaining phyllo sheets on top, brushing each with oil. Tuck the top edges down around the sides.
With a sharp knife, score the top phyllo layers into squares or diamonds, being careful not to cut through the bottom. Bake for 45-50 minutes, until deep golden and crisp. If the top browns too quickly, tent loosely with foil.
Let the pie rest for 15 minutes before slicing, then serve warm or at room temperature.
Regional variant: Kefalonian kreatopita (Κεφαλονίτικη κρεατόπιτα)
Use half ground lamb and half beef. Sauté 2 minced garlic cloves with the onion, replace the passata with 1/2 cup (120 ml) grated fresh tomato plus 1 tablespoon tomato paste, and add 1/4 teaspoon ground cloves. Omit the rice for a denser, more rustic filling.
Cook's notes
- Keep phyllo sheets covered with a damp kitchen towel while assembling so they don't dry out and crack.
- Score only the top phyllo layers before baking; cutting through the bottom can make the filling leak.
- Let the pie rest before slicing so the filling sets and slices hold together.
Serve with
Serve warm or at room temperature with Greek salad, tzatziki, or a glass of red wine.
Make ahead and storage
Bake a few hours ahead and keep covered at room temperature; reheat in a 350°F (175°C) oven for 10 minutes to recrisp.
