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Greek Meat Pie (Kreatopita) Recipe

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4.1 from 14 reviews

This traditional Greek Kreatopita, or Meat Pie, combines tender lamb and pork with fragrant herbs, tomatoes, rice, and cheese encased in flaky puff pastry. Slow-simmered for deep flavor, this savory pie makes a comforting and satisfying meal perfect for sharing with family and friends.

Ingredients

Meat Filling

  • 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

Assembly

  • 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)

Instructions

  1. Prepare the meat: Heat olive oil in a large heavy bottomed lidded saucepan over medium-high heat. Season diced lamb and pork well with salt and brown them in batches, adjusting the heat to prevent burning. Set browned meat aside.
  2. Cook the aromatic base: Reduce heat to medium-low. Using the leftover fat, fry chopped onion with a pinch of salt for 6-8 minutes until softened and lightly browned. Add crushed garlic and cook for another minute until fragrant.
  3. Add tomato elements: Stir in tomato paste and cook for 1-2 minutes until caramelized. Add roughly chopped tomatoes and cook a few minutes until they begin to break down. Stir in dried marjoram.
  4. Simmer the filling: Pour in white wine and reduce by half. Add 200ml water and bring mixture to a boil. Reduce heat to low, cover with a lid, and simmer for 1 hour until meat is tender.
  5. Finish the filling: Stir in chopped parsley, fresh mint, and uncooked basmati rice. Remove from heat and allow filling to cool to room temperature. Adjust seasoning with salt and pepper as needed.
  6. Prepare baking dish and pastry: Preheat oven to 180°C (350°F). Generously butter a deep 22cm (9-inch) square baking dish. Divide puff pastry into two portions, one slightly smaller for the lid.
  7. Line the dish: On a floured surface, roll out the larger pastry piece into a square big enough to line the dish with an extra 1/2 inch overhang. Press pastry into the corners of the dish.
  8. Add filling and cheese: Spoon cooled filling into the pastry-lined dish. Lightly brush pastry edges with beaten egg. Evenly sprinkle grated kefalotyri or halloumi cheese over the filling.
  9. Top the pie: Roll out the smaller pastry piece and place over the pie, sealing it firmly on the egg-washed edges. Trim any excess pastry. Brush the top with egg wash.
  10. Vent and bake: Cut two small holes in the top pastry to allow steam to escape. Bake in preheated oven for 1 hour or until the pastry is golden and crisp.
  11. Rest and serve: Remove pie from oven and let it rest for 15 minutes before cutting and serving. Enjoy your authentic Greek Kreatopita!

Notes

  • Using a heavy bottomed lidded pot helps develop deep flavors while preventing burning during simmering.
  • Allowing the filling to cool before assembling prevents the pastry from becoming soggy.
  • If kefalotyri or halloumi cheese is unavailable, a firm salty cheese like feta can be substituted.
  • Ensure to cut vents in the pastry top to avoid soggy crust from trapped steam.
  • Resting the pie after baking helps the filling to set and makes slicing cleaner.

Find it online: https://bitezly.com/greek-meat-pie-kreatopita-recipe/