Name: Greek Meat Pie (Kreatopita) Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Greek
Ingredients: 1 tbsp olive oil; 325g diced lamb (11 1/2 oz); 325g diced pork (11 1/2 oz); salt, to taste; 1 brown onion, finely chopped; 2 large garlic cloves, peeled and crushed; 1/2 tbsp tomato paste; 2 large tomatoes, roughly chopped; 1 tsp dried marjoram; 200ml white wine (3/4 cups); 200ml water (3/4 cups); 50g white basmati rice (1/4 cup); handful flat leaf parsley, roughly chopped; handful fresh mint, roughly chopped; butter, at room temperature (for greasing); 500g block puff pastry (1 lb 1 1/2 oz); 100g kefalotyri or halloumi cheese (3 1/2 oz), grated; 1 egg, lightly beaten (for egg wash)

If you’re searching for a soul-satisfying, rustic treat that captures the heart of Greek home cooking, this Greek Meat Pie (Kreatopita) Recipe is a true gem. Picture tender chunks of lamb and pork simmered in a fragrant sauce with tomatoes, wine, and fresh herbs, all wrapped in a buttery, golden puff pastry crust. It’s the perfect balance of savory richness and flaky texture, guaranteed to become a favorite at your table. Whether you’re making it for a comforting family dinner or impressing guests, this dish brings warmth and tradition to every bite.

Ingredients You’ll Need

The image shows various cooking ingredients arranged neatly on a white marbled surface. There are two white bowls filled with finely diced raw red meat, one bowl slightly above the other, and a white bowl with chopped white onions placed near the top center. To the left, a brown egg is placed beside a small white bowl of oil and another small white bowl with a light-colored liquid. A small green bowl holds a red paste, and another white bowl contains dry rice. Fresh green parsley and mint leaves are placed around the bowls, and a light beige sheet of pastry dough is laid out on the lower right side of the image. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Greek Meat Pie (Kreatopita) Recipe lies in its simplicity and how each ingredient plays a vital role. From the hearty meat blend to the fresh herbs and flaky puff pastry, every component adds depth, flavor, and texture to the final masterpiece.

Olive oil: The base to soften onions and brown the meat, adding richness without overpowering.
Diced lamb (325g): Offers a tender, gamey flavor that is signature to many Greek dishes.
Diced pork (325g): Brings a subtle sweetness and moistness to balance the lamb.
Salt: Essential for seasoning the meat and vegetables, enhancing every flavor.
Brown onion: Adds sweetness and depth when gently sautéed.
Garlic cloves: Infuse a warm, aromatic punch that’s unmistakably savory.
Tomato paste: Provides concentrated tomato flavor and a slight caramelized note.
Fresh tomatoes: Bring brightness and a juicy, fresh essence to the filling.
Dried marjoram: A subtly sweet herb that enhances the filling’s complexity.
White wine: Adds acidity and depth, helping to tenderize the meat and meld flavors.
White basmati rice: Absorbs the lovely juices, giving body and slight texture contrast.
Flat leaf parsley and fresh mint: The fresh herbs brighten the filling with vibrant, garden-fresh notes.
Butter at room temperature: Used to generously butter the baking dish for a golden bottom crust.
Puff pastry block (500g): Provides that irresistible flaky and buttery outer crust.
Kefalotyri or halloumi cheese: Adds a salty, tangy finish under the top layer of pastry.
Egg: For brushing the pastry edges and top to achieve a perfect golden glaze.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Greek Meat Pie (Kreatopita) Recipe

Step 1: Prepare the Meat Filling

Start by heating olive oil in a heavy-bottomed saucepan over medium-high heat. Season the diced lamb and pork generously with salt, then brown them in batches, making sure to get a rich crust without burning. This initial sear locks in flavor and develops a deep, meaty base. Once browned, set the meat aside to rest.

Step 2: Build the Flavor Base

Reduce the heat to medium-low and add finely chopped brown onion to the pan, along with a pinch of salt. Gently sauté it until softened and caramelized, about 6-8 minutes, as this sweetness will balance the savory meat. Add crushed garlic and cook until fragrant, just a minute more, before stirring in tomato paste to slightly caramelize. This layered cooking ensures every element has its moment to shine.

Step 3: Add Tomatoes, Herbs, and Wine

Chop fresh tomatoes roughly and add them to the pan, letting them soften and break down to create a luscious sauce. Sprinkle in dried marjoram, then pour in white wine to deglaze the pan and infuse an acidic brightness. Allow the wine to reduce by half before adding water, then bring everything to a boil.

Step 4: Simmer the Filling

Return the browned meat to the pan, cover it, and reduce heat to low. Let the filling simmer gently for about an hour until the meat becomes tender and the flavors meld beautifully. This slow cook is where the magic happens, transforming simple ingredients into a rich filling that will delight your senses.

Step 5: Finish the Filling with Rice and Fresh Herbs

Stir chopped flat leaf parsley and fresh mint into the cooled filling, along with uncooked white basmati rice. The rice will cook in the pie’s juices during baking, adding soft texture and absorbing all those vibrant flavors. Once mixed, taste the filling and adjust seasoning with extra salt and pepper if needed.

Step 6: Assemble the Greek Meat Pie (Kreatopita)

Preheat your oven to 180 degrees Celsius (350 Fahrenheit). Butter a deep baking dish generously to ensure the bottom crust is beautifully crisp. Roll out the larger half of your puff pastry into a square large enough to line your dish with some pastry overhang. Press it gently into the corners and edges.

Step 7: Add Filling and Cheese

Spoon the meat filling evenly over the pastry base. Beat the egg and brush the exposed pastry edges to help seal later. Grate the kefalotyri or halloumi cheese and scatter it evenly over the filling, adding that wonderfully salty hit under the top layer.

Step 8: Top and Bake

Roll out the remaining smaller pastry half to cover the pie. Seal the edges by pressing onto the egg wash border and trim any excess pastry. Brush the surface with more egg wash for a beautiful golden finish. Cut two small steam vents in the center so the pie cooks perfectly without sogginess. Bake for 1 hour until the crust turns deep golden and flaky. Let it rest for 15 minutes before slicing to allow the filling to set.

How to Serve Greek Meat Pie (Kreatopita) Recipe

A white plate holds a round pie with two layers of light golden crust. The top crust is smooth with two small slits near the center showing a bit of the brown filling inside. The edges of the pie crust are crimped and uneven, giving a homemade look. The pie is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or mint sprinkled over the pie add a burst of color and brightness that complement the rich filling perfectly. A dollop of Greek yogurt or tzatziki on the side will introduce a cool, creamy contrast that’s simply irresistible.

Side Dishes

This pie pairs beautifully with a crisp Greek salad bursting with tomatoes, cucumbers, olives, and feta, dressed lightly with lemon and oregano. Roasted vegetables or a simple lemony rice pilaf also work wonderfully to round out the meal.

Creative Ways to Present

For a festive touch, you can cut the pie into individual squares and serve on plates garnished with herb sprigs and lemon wedges. Alternatively, slice it into rustic wedges and offer a range of dips like hummus or aioli alongside for a mezze-style experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover leftover Kreatopita tightly with foil or plastic wrap and store it in the fridge. It will keep well for up to 3 days, making it a terrific option for next-day lunches or quick dinners.

Freezing

This Greek Meat Pie (Kreatopita) Recipe freezes beautifully. Wrap whole or sliced portions in foil and place them in a freezer bag. Frozen pie can last up to 3 months without losing its delicious flavor and texture.

Reheating

To reheat, defrost in the fridge overnight if frozen. Warm slices in a preheated oven at 160 degrees Celsius (320 Fahrenheit) for about 15-20 minutes until piping hot and crisp on the outside. Avoid the microwave to keep that flaky pastry texture intact.

FAQs

Can I use different types of meat for Kreatopita?

Absolutely! While lamb and pork are traditional, you can try beef, chicken, or even a mix depending on your preference. Just adjust cooking times accordingly to ensure tenderness.

Is basmati rice necessary in the filling?

The basmati rice is traditional and helps absorb juices to give the filling extra body. You can omit it if you prefer a meatier filling, but the texture will be a bit different.

Can I make this pie gluten-free?

You can use gluten-free puff pastry available in many stores, but be sure to check all ingredients for gluten content. The rest of the filling is naturally gluten-free.

How long does it take to prepare this Greek Meat Pie (Kreatopita) Recipe?

Allow about 3 hours total, including the simmering, cooling, assembling, and baking. Planning ahead makes the process smooth and stress-free.

What cheese is best for this pie?

Kefalotyri or halloumi provide the salty tang and texture the recipe calls for. If unavailable, you can use a good-quality feta or a firm sheep’s milk cheese as alternatives.

Final Thoughts

Making this Greek Meat Pie (Kreatopita) Recipe is like inviting a piece of Greece into your kitchen. The loving marriage of tender meats, fresh herbs, and flaky pastry will captivate your senses and bring warmth to any occasion. I can’t wait for you to try it and share the joy it brings with your friends and family. Once you do, this pie is bound to become a beloved staple in your cooking repertoire.