About Kreatopita
Kreatopita is a substantial Greek meat pie with a warmly spiced filling enclosed in crisp layers of filo. This version uses beef, rice, herbs and hard Greek-style cheese for a satisfying family pie that slices cleanly once rested.
Ingredients
For the filling
- 680 g minced beef, or half beef and half lamb
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 100 g uncooked rice
- 120 ml beef stock or water
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 tsp dried oregano
- 2 tbsp chopped parsley
- 75 g grated kefalotyri or Parmesan
- Salt and black pepper
For the pastry
- 12 sheets filo pastry
- 120 ml olive oil or melted butter, for brushing
Method
- Heat a little olive oil in a large pan and soften the onion. Add the garlic, then brown the minced meat thoroughly.
- Add the rice, stock, cinnamon, allspice, oregano, salt and pepper. Simmer until the rice is nearly tender and the mixture is moist but not wet.
- Remove from the heat, stir in the parsley and cheese and allow the filling to cool.
- Heat the oven to 180°C. Brush a baking dish with oil or butter.
- Layer half the filo in the dish, brushing each sheet lightly as you go and allowing some pastry to overhang the sides.
- Spread the cooled meat filling evenly over the pastry.
- Cover with the remaining filo, again brushing between layers. Fold in the overhanging edges and brush the top.
- Score the top into portions without cutting all the way through and bake for 45 to 55 minutes until deeply golden.
- Rest for at least 15 minutes before cutting.