This Kreatopitta Horiatiki is a hearty, rustic Greek pie that combines tender minced lamb with aromatic herbs and hard-boiled eggs, all wrapped in layers of buttery phyllo dough. The filling is rich with flavor from garlic, parsley, mint, and a hint of tomato, while the crispy, golden crust provides a delightful textural contrast. It is a satisfying main course perfect for family dinners or sharing with friends. The recipe requires some patience to layer the phyllo correctly, but the result is a comforting, warm dish that tastes like home. Serve it warm or at room temperature for the best experience.
Kreatopitta Horiatiki (Country-Style Meat Loa
Description
This Kreatopitta Horiatiki is a hearty, rustic Greek pie that combines tender minced lamb with aromatic herbs and hard-boiled eggs, all wrapped in layers of buttery phyllo dough. The filling is rich with flavor from garlic, parsley, mint, and a hint of tomato, while the crispy, golden crust provides a delightful textural contrast. It is a satisfying main course perfect for family dinners or sharing with friends. The recipe requires some patience to layer the phyllo correctly, but the result is a comforting, warm dish that tastes like home. Serve it warm or at room temperature for the best experience.Ingredients
Directions
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Preheat oven to 300&# 194;°F (150ðC).
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Chop the onion finely and rinse it in a strainer under running water to remove excess pungency; drain well.
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Peel the hard-boiled eggs and slice them thinly.
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Remove the meat from the leg of lamb bone and cut it into very small pieces, roughly the size of coarse 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, stirring occasionally.
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Add the tomato paste mixed with water, salt, pepper, chopped garlic, parsley, and mint to the skillet.
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Simmer the mixture for about 10 minutes until the liquid reduces and flavors meld.
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Remove the skillet from heat and let the meat 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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Butter a baking pan that is slightly smaller than the phyllo sheets.
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Layer 9 sheets of phyllo dough in 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, spreading it evenly.
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Arrange the sliced hard-boiled eggs on top of the meat layer.
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Fold any overhanging edges of the bottom phyllo sheets up over the filling and brush with butter.
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Layer the remaining phyllo sheets on top to form the crust, brushing each sheet with melted butter.
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Score the top lightly with a sharp knife into serving-size portions.
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Pour any remaining melted butter over the top of the pie.
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Bake for approximately 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 793.3kcal
- % Daily Value *
- Total Fat 62.9g97%
- Saturated Fat 31.5g158%
- Cholesterol 322.9mg108%
- Sodium 362.8mg16%
- Total Carbohydrate 8.9g3%
- Dietary Fiber 0.6g3%
- Sugars 0.7g
- Protein 47.8g96%
* 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 dough dries out quickly, so keep it covered with a damp towel while you are not actively working with it.
If Kefalotiri cheese is unavailable, you can substitute with a mixture of feta and parmesan, or just use grated mozzarella for a milder flavor.
Ensure the meat mixture is not piping hot when adding the raw eggs to prevent them from scrambling prematurely in the filling.
The pie can be served warm or at room temperature, making it a great option for potlucks.
For a crispier bottom, you can blind bake the bottom phyllo layer for 10 minutes before adding the filling.
