Kreatopitakia are classic Greek savory pastries that offer a delightful contrast between crisp, buttery filo dough and a tender, spiced meat filling. This dish combines lean ground lamb or beef with sautéed shallots, fresh herbs, and a touch of white wine for depth. The filling is bound with egg and cheese, then wrapped in delicate layers of filo pastry. Baked until golden brown, these triangles make an impressive appetizer for gatherings or a satisfying light meal. They are best served warm, showcasing the flaky texture of the pastry and the robust, savory flavors within. Perfect for potlucks, parties, or whenever you crave a taste of traditional Greek cuisine.
Kreatopitakia
Description
Kreatopitakia are classic Greek savory pastries that offer a delightful contrast between crisp, buttery filo dough and a tender, spiced meat filling. This dish combines lean ground lamb or beef with sautéed shallots, fresh herbs, and a touch of white wine for depth. The filling is bound with egg and cheese, then wrapped in delicate layers of filo pastry. Baked until golden brown, these triangles make an impressive appetizer for gatherings or a satisfying light meal.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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In a skillet, heat 3 tablespoons of butter or margarine over medium heat. Add the minced shallots or onions and cook until soft and translucent.
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Add the ground lamb or beef to the skillet. Cook, mashing with a fork, until the meat is browned and no longer pink.
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Pour in the dry white wine and simmer for a few minutes to reduce slightly.
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Stir in the chopped parsley, mint or dill, and tomato sauce. Season with salt and pepper to taste.
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Reduce heat and simmer the mixture for 20 minutes, stirring occasionally. Remove from heat and allow to cool completely.
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Once cooled, stir in the grated cheese, beaten egg, and bread crumbs (if the mixture is too wet) into the meat filling.
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Unroll the filo sheets on a flat surface. Cover all sheets with waxed paper and a damp towel to prevent drying out.
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Cut the filo sheets into thirds, creating rectangles approximately 3 x 11 inches.
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Take one filo rectangle and brush it lightly with melted butter.
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Place 1 teaspoon of the meat filling about 1 inch from the bottom edge nearest you.
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Fold the bottom corner over the filling to form a triangle. Continue folding back and forth at right angles to create a triangular pastry.
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Brush the top of the folded pastry with a little more melted butter.
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Place the pastry on a baking sheet. Repeat with remaining filo and filling, keeping unused sheets covered.
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Bake in the preheated oven for 20 to 25 minutes, or until golden brown and crisp. Turn once halfway through baking if needed.
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Serve hot.
Nutrition Facts
Servings 60
- Amount Per Serving
- Calories 408.5kcal
- % Daily Value *
- Total Fat 25.0g39%
- Saturated Fat 9.3g47%
- Cholesterol 88.5mg30%
- Sodium 346.2mg15%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 1.4g6%
- Sugars 3.4g
- Protein 30.7g62%
* 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
Keep unused filo sheets covered with a damp towel at all times to prevent them from drying out and cracking.
Suggested cheeses for this recipe are Greek kefalotyri or Parmesan.
If the meat mixture is very liquid after simmering, stir in the bread crumbs immediately before stuffing to help bind the filling.
These pastries are best served warm and fresh from the oven.
