Description
Kreatopita Greek Meat Pie is a savory, comforting dish featuring layers of crisp filo pastry filled with a flavorful mixture of minced beef, rice, aromatic spices, and fresh parsley. This classic Greek recipe is perfect for a family meal and offers a delightful combination of textures and warm spices like cinnamon.
Ingredients
Scale
Meat Filling
- 500g minced beef
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 cup rice
- 2 eggs
- 1/2 cup parsley, chopped
- 1 tsp cinnamon
- Salt to taste
- Pepper to taste
Pastry
- 500g filo pastry
- 100g butter, melted
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) to prepare for baking the pie.
- Sauté aromatics: In a pan, sauté the chopped onions and minced garlic over medium heat until they become soft and translucent, releasing their fragrance.
- Cook beef: Add the minced beef to the pan and cook until browned, stirring frequently to break up the meat evenly.
- Add rice and spices: Stir in the rice, chopped parsley, cinnamon, salt, and pepper into the meat mixture. Mix well to combine all ingredients thoroughly.
- Cool filling: Remove the pan from heat and allow the meat mixture to cool slightly to prevent the eggs from scrambling in the next step.
- Incorporate eggs: In a separate bowl, beat the eggs and then mix them into the warm (not hot) meat and rice filling to bind everything together.
- Prepare filo base: Grease a baking dish and layer half of the filo pastry sheets on the bottom, brushing each sheet generously with melted butter to ensure a crispy, golden crust.
- Spread filling: Evenly spread the prepared meat mixture over the layered filo base, making sure it is distributed smoothly.
- Top with filo: Cover the meat mixture with the remaining filo pastry sheets, again brushing each sheet with melted butter to achieve a flaky, golden top layer.
- Bake pie: Place the assembled pie in the preheated oven and bake for 45-50 minutes or until the filo pastry is crisp and golden brown.
Notes
- Ensure the meat mixture is not too hot when mixing in the eggs to prevent them from cooking prematurely.
- Use fresh parsley for the best flavor and aroma.
- For an extra crispy crust, add more layers of filo pastry if desired.
- Let the pie rest for a few minutes after baking before cutting to allow the filling to set.
