This traditional Greek Kreatopitta is a hearty country-style meat pie that delivers deep, savory flavors with every bite. The filling combines tender diced lamb with aromatic onions, garlic, fresh parsley, and mint, bound together with creamy Kefalotiri cheese and eggs. Encased in layers of buttery, flaky phyllo dough, this dish offers a delightful contrast between the crisp exterior and the moist, seasoned interior. It is an ideal centerpiece for family dinners or festive gatherings. Serve it warm, allowing the flavors to meld, and enjoy the comforting, rustic essence of Greek home cooking.
Kreatopitta Horiatiki
Description
This traditional Greek Kreatopitta is a hearty country-style meat pie that delivers deep, savory flavors with every bite. The filling combines tender diced lamb with aromatic onions, garlic, fresh parsley, and mint, bound together with creamy Kefalotiri cheese and eggs. Encased in layers of buttery, flaky phyllo dough, this dish offers a delightful contrast between the crisp exterior and the moist, seasoned interior. It is an ideal centerpiece for family dinners or festive gatherings.Ingredients
Directions
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Finely chop the onion and rinse it in a strainer under running water, then drain well.
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Mix the chopped garlic with the parsley and mint.
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Thinly slice the hard-cooked eggs and set aside.
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Cut the lamb from the bone and chop into very small pieces, slightly coarser than ground beef.
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In a large skillet, melt one-third of the butter over medium heat.
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Add the chopped lamb and onions to the skillet and lightly brown the meat.
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Stir in the tomato paste, salt, pepper, garlic-parsley-mint mixture, and the cup of water.
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Simmer the mixture gently for about 10 minutes, allowing the meat to tenderize and flavors to meld.
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Remove the skillet from heat and let the mixture cool slightly.
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Stir in the grated Kefalotiri cheese and the lightly beaten eggs until well combined.
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Melt the remaining butter.
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Butter a baking pan that is slightly smaller than the phyllo sheets.
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Layer 9 phyllo sheets on the bottom of the pan, brushing each sheet generously with melted butter before adding the next.
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Pour the meat mixture over the phyllo base and spread it evenly.
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Arrange the sliced hard-cooked eggs on top of the meat filling.
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Fold the overhanging edges of the bottom phyllo sheets up over the filling.
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Brush the folded edges well with melted butter.
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Layer the remaining phyllo sheets on top to form the crust, brushing each sheet with butter.
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Use a sharp knife to lightly score the top into serving-sized pieces.
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Pour any remaining melted butter over the top.
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Bake in the preheated oven for about 1 hour, or until the top is golden brown and crisp.
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Let the pie cool for 30 minutes before cutting and serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 798.3kcal
- % Daily Value *
- Total Fat 63.0g97%
- Saturated Fat 31.5g158%
- Cholesterol 322.9mg108%
- Sodium 363.3mg16%
- Total Carbohydrate 10.1g4%
- Dietary Fiber 0.8g4%
- Sugars 1.3g
- Protein 47.9g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Phyllo Handling: Keep unused phyllo sheets covered with a damp towel to prevent them from drying out while you assemble the pie.
Cheese Substitution: If Kefalotiri is unavailable, you can substitute with a mix of feta and kefalotyri, or use grated Pecorino Romano for a sharper flavor.
Serving Suggestion: This pie is best served warm or at room temperature. It pairs well with a simple Greek salad or horiatiki.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350ðF oven to restore crispness.
