How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Kreatopita (Greek Meat Pie Using Phyllo Pastry)?

You need 13 ingredients. The key ingredients include: olive oil, 1 kg ground beef, 350 g mushrooms, chopped fine, as for duxelles (optional), 2 large onions, small dice, and more.

Is Kreatopita (Greek Meat Pie Using Phyllo Pastry) suitable as baking & desserts?

Yes, Kreatopita (Greek Meat Pie Using Phyllo Pastry) falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Kreatopita (Greek Meat Pie Using Phyllo Pastry)?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kreatopita (Greek Meat Pie Using Phyllo Pastry) Recipe

Name: Kreatopita (Greek Meat Pie Using Phyllo Pastry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Kreatopita (Greek Meat Pie Using Phyllo Pastry)

Eats Now Editorial Team · 1034 kcal · Baking & Desserts

1
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!).
2
Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too.
3
Remove from heat and allow to cool for about 20 minutes, stirring a couple of times to bring hot filling up (to cool faster).
4
Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste.
5
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.
6
Pour the meat filling into the phyllo-lined pan.
7
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).
8
Position baking rack in bottom third of oven and preheat to 190u00b0C (375u00b0F).
9
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).
10
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.
11
The pita is best slightly warm or at room temperature.
12
Enjoy!

Kreatopita (Greek Meat Pie Using Phyllo Pastry)

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