Entree: Greece – Ionian Islands – Κρεατόπιτα ➤ Kreatópita (Greek savory meat pie of spiced ground meat baked in buttered phyllo pastry)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 50 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 1 package (16 oz / 454 g) phyllo pastry sheets, thawed
- 6 tbsp (85 g) unsalted butter, melted, plus extra for brushing
- 2 tbsp (30 ml) extra‑virgin olive oil
- 1 large onion, finely chopped (approx. 8 oz / 225 g)
- 2 cloves (6 g) garlic, minced
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground lamb
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) crushed tomatoes or passata
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) dried oregano
- 1/4 tsp (0.5 g) ground allspice
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) fine salt, adjust to taste
- 2 large eggs, lightly beaten (approx. 100 g)
- 1/2 cup (60 g) grated kefalotyri or aged feta (or a mix)
- 1/4 cup (15 g) fresh parsley, chopped
- Zest of 1 lemon (optional)
- 1 egg (50 g) + 1 tbsp (15 ml) water for egg wash

Instructions

1. Preheat oven to 375°F (190°C). In a large skillet heat olive oil over medium heat. Add onion and sauté until soft, about 6–8 minutes; add garlic and cook 1 minute more.
2. Increase heat to medium‑high and add ground beef and lamb. Brown, breaking up the meat with a spoon, until no pink remains and liquid has mostly evaporated, about 8–10 minutes.
3. Stir in white wine and simmer 2–3 minutes to reduce. Add crushed tomatoes, cinnamon, oregano, allspice, salt and pepper. Reduce heat and simmer 8–10 minutes until mixture is cohesive but not dry. Taste and adjust seasoning. Remove from heat and stir in the beaten eggs, grated cheese, parsley and lemon zest. Let the filling cool slightly.
4. Brush a 9x13 inch (23x33 cm) baking dish with melted butter. Layer 6 sheets of phyllo, brushing each sheet lightly with butter as you go, allowing excess to hang over edges for sealing.
5. Spread the cooled meat filling evenly over the phyllo. Fold the overhanging phyllo over the filling, then top with 4–6 additional phyllo sheets, brushing each with butter. Trim edges and tuck to seal. Brush the top generously with melted butter.
6. Whisk the egg and water for egg wash and brush evenly over the top sheet. Using a sharp knife score the top into portions for serving.
7. Bake in preheated oven 40–50 minutes until the phyllo is deeply golden and crisp. Let rest 10–15 minutes before slicing into portions and serving.