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    Home » Recipes » Main Dishes

    Greek meat pie recipe with phyllo crust (kreatopita)

    Published: Aug 6, 2017 · Modified: Sep 22, 2018 by Makos

    Jump to Recipe Print Recipe

    This kreatopita is a delicious Greek meat pie recipe with ground beef and mushroom filling incased in flaky phyllo crust.

    Perfect for a simple dinner or a quick lunch.

    Mediterranean minced meat phyllo pie (kimadopita)

    This Greek meat pie recipe (Kreatopita) is the perfect recipe for a Sunday dinner, not only because it’s so delicious, but because the next day you can take any leftovers to the office for lunch!

    I usually serve it with a big bowl of green tossed salad but now that I think of it, this orange, lettuce, and mango salad is probably a nice option too.

    For the meat, I usually prefer ground beef, but a mix of beef and pork or lamb will also do.

    The same goes for the crust. Most of the times I use phyllo dough, but puff pastry is also a great option. If you choose puff pastry, remember not to brush it with oil since it already contains enough fat.

    Mediterranean minced meat phyllo pie (kimadopita) 1

    Kreatopita comes from the words “kreas” which means “meat” and “pita” which means “pie”. Greek pies are usually made with commercial phyllo, homemade phyllo (which is a bit thicker), or puff pastry.

    And as I’ve said in my 30 minutes leftover chicken pie post, "pie" actually means something flat and round or almost round. So, if pie means pita, and if pita is something flat, then is pita bread the same as flatbread? And is flatbread a pie?

    In Greek, it probably is! But enough with the confusion, I'm just playing with words! The only thing you should remember is that this is a delicious savory pie!

    Mediterranean minced meat phyllo pie (kimadopita) 2

    In Greece, the phyllo-sophy of a pie (see what I did there?) is to wrap the filling with a kind of dough so that you can easily take it with you for a quick lunch/snack.

    So, when my grandpa left early in the morning to go and cultivate his olive groves or his vineyards, my grandma usually gave him a piece of spinach pie or cheese pie, wrapped in a piece of cloth, to take with him as lunch.

    It was easy to transfer, nutritious, tasty, didn’t require forks and knives, and kept well without spoiling.

    Unfortunately, this meat pie is not something you want to eat by your hands since the filling is moist and a bit tender. I have taken it to the office in my lunch box, but I used a knife and a fork to eat it properly.

    Mediterranean minced meat phyllo pie (kimadopita) 3

    Some notes/tips:

    Eggplant is not used in the traditional kreatopita recipe, so you can omit it if you don’t like it. I add it because I find it pairs really well with the taste of beef and it also adds some more vegetables to the equation.

    When working with phyllo, always keep it covered with a damp towel as it dries very quickly.

    Don’t worry if some of the phyllo sheets tear or break. It doesn’t matter. Just try the top two sheets to be whole for prettier presentation.

    If you want the filling to be more stable you can mix 1-2 beaten eggs when it has cooled and before filling the pie.

    Mediterranean minced meat phyllo pie (kimadopita) 4

    Similar recipes:

    Meatloaf with hard boiled eggs

    Mom’s spaghetti Bolognese

    Savory Greek cheese pie with black tea bechamel sauce

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    Recipe

    Mediterranean minced meat phyllo pie (kimadopita) f

    Greek meat pie recipe with phyllo crust (kreatopita)

    Makos
    This is a delicious Greek meat pie recipe with ground beef and mushroom filling incased in flaky phyllo dough.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 1 hour hr 30 minutes mins
    Cook Time 1 hour hr
    Total Time 2 hours hrs 30 minutes mins
    Course Lunch, Main Course, Side
    Cuisine Greek, Mediterranean
    Servings 12 servings
    Calories 398 kcal

    Equipment

    • 1 pan with dimensions approximately 14 x 11 inches (35 x 28 cm)

    Ingredients
     

    • 2 tablespoons (24 grams) olive oil
    • 35 oz (1 Kg) lean ground beef
    • 1 (1) leek (the white part and some of the green, chopped)
    • 1 (1) onion (chopped)
    • 1 pound (450 g) Portobello mushrooms (chopped)
    • 1 teaspoon (1 teaspoon) thyme
    • 2 (2) bay leaves
    • 1 (1) medium eggplant (grated or finely chopped, optional)
    • ½ cup (120 grams) white wine (or chicken stock or water)
    • 1 teaspoon (1 teaspoon) salt
    • 0.5 teaspoon (0.5 teaspoon) black pepper (freshly ground)
    • 2 (2) tomatoes (grated or finely chopped)
    • 1 cup (110 g) grated cheese ( gruyere, parmesan, or cheddar)

    For the crust

    • 1 pound (450 g) phyllo dough
    • ¼ cups (50 grams) olive oil (extra virgin)
    • 2 teaspoons (2 teaspoons) sesame seeds (optional)
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    Instructions
     

    • Heat a deep saucepan over high heat and add the meat and olive oil. Cook stirring constantly until all the juices evaporate and the meat starts to caramelize.
      Reduce heat to medium and add the leek, onion, mushrooms, thyme, bay leaves, allspice, and eggplant.
      Stir until vegetables are soft, about 3-5 minutes, and add the tomatoes, wine, salt, and black pepper.
      Reduce heat to low, cover the pan and simmer until all the liquids are evaporated about 20-30 minutes.
      If the filling seems that it has some juices left, you can add half a cup of panko bread crumbs to absorb the extra moisture.
    • Let the filling cool, add the cheese and mix to combine.
    • Preheat oven to 350°F (175°C) and lightly grease the baking pan.
    • Cover the baking pan with two phyllo sheets, one next to the other, in a way that they overlap and overhang a little from the sides of the pan.
      Lightly brush them with some olive oil. Keep in mind that the filling already has some oil and fat, so don’t use much.
      Continue with all the phyllo, reserving 4-5 sheets for the top. Remember to lightly brush each layer with oil.
      Fill the pan with the minced meat mixture and fold the overhanging phyllo sheets over the filling.
      Cover the filling with one sheet of phyllo, brush with olive oil and repeat with the rest.
    • Fold the edges or tuck them in at the sides of the pan.
      Brush the top with a bit of olive oil and score the surface into squares.
      Sprinkle with sesame and 2 tablespoons water.
    • Bake for 50-60 minutes or until golden brown (I bake my pies at the low shelf of the oven, for the bottom to cook better, but that depends on the oven).
      Let the pie rest for 20 minutes before cutting.
      Eat!

    Notes

    You can also use a mix of beef and pork or lamb for this kreatopita.
    Instead of phyllo dough, you can also use puff pastry. You don't have to grease the puff pastry with olive oil.
    The filling should be dry, otherwise the bottom crust will absorb the moisture and become dump. That's why you should cook the filling until all of the moisture is evaporated. To avoid burning the filling at the end of cooking, you should cook it over low heat.
      

    Nutrition

    Calories: 398kcalCarbohydrates: 27gProtein: 23gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 63mgSodium: 500mgPotassium: 612mgFiber: 3gSugar: 4gVitamin A: 407IUVitamin C: 5mgCalcium: 99mgIron: 4mg
    Tried this recipe?Let us know how it was!

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    Mediterranean minced meat phyllo pie (kimadopita) 5

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    1. Akhila@Pepper Delight

      August 10, 2017 at 8:54 pm

      I got a chance to try out this dish at a recent Greek festival. Thank to you, I now have its recipe 🙂

      Reply
      • Makos

        August 13, 2017 at 4:43 pm

        I am very glad Akhila!

        Reply

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    Hi, I’m Makos. I make traditional Mediterranean recipes more accessible to modern people. Sometimes I'll add a twist. Take a look!

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