These traditional Greek Kreatopitakia are a delightful appetizer featuring delicate, crispy filo pastry wrapped around a rich, seasoned meat filling. The combination of lean ground lamb, aromatic onions, and a touch of white wine creates a robust flavor profile, while the fresh parsley adds a bright, herbal finish. Each bite offers a perfect contrast between the shattering, buttery layers of the pastry and the tender, moist interior. Ideal for holiday gatherings, potlucks, or as an elegant starter, these pastries are impressive yet manageable to make. Serve them warm for the best texture and flavor experience.
Kreatopitakia
Description
These traditional Greek Kreatopitakia are a delightful appetizer featuring delicate, crispy filo pastry wrapped around a rich, seasoned meat filling. The combination of lean ground lamb, aromatic onions, and a touch of white wine creates a robust flavor profile, while the fresh parsley adds a bright, herbal finish. Each bite offers a perfect contrast between the shattering, buttery layers of the pastry and the tender, moist interior. Ideal for holiday gatherings, potlucks, or as an elegant starter, these pastries are impressive yet manageable to make.Ingredients
Directions
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Heat the 3 tablespoons of butter or margarine in a skillet over medium heat.
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Add the minced shallots or onions and cook until soft and translucent.
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Add the ground lamb or beef, breaking it up with a fork, and cook until the meat loses its raw color.
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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, tomato sauce, salt, and pepper.
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Simmer the mixture for 20 minutes, stirring occasionally, then remove from heat and allow to cool completely.
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Once cooled, stir in the grated cheese and the beaten egg.
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If the filling is too loose, stir in the bread crumbs until the mixture holds together.
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Unroll the filo sheets and cut them into thirds to create strips approximately 3 inches wide.
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Keep the unused filo sheets covered with waxed paper and a damp towel to prevent drying out.
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Lay one filo strip flat on your work surface and brush lightly with melted butter.
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Place 1 teaspoon of the meat filling about 1 inch from the end nearest to you.
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Fold the corner of the filo over the filling to form a right-angled triangle.
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Continue folding the filo back and forth at right angles to create a triangular pastry shape.
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Brush the finished triangle with a little more melted butter and place on a baking sheet.
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Repeat the process with the remaining filo sheets and filling.
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Bake in the preheated oven for 20 to 25 minutes, or until the pastries are golden brown and crisp.
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Turn the pastries once halfway through baking to ensure even browning.
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Remove from oven and 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
Suggested cheeses for the filling include Greek kefalotyri or Parmesan for a sharp, salty flavor.
You can substitute fresh mint or dill for the parsley if you prefer a different herbal note.
Filo pastry dries out very quickly. Always keep unused sheets covered with a damp towel while working.
These pastries can be frozen before baking. Thaw in the refrigerator overnight before baking.
If the meat mixture is too wet after cooking, extend the simmering time or add more bread crumbs to absorb excess moisture.
