Kreatopita

Why You’ll Love Kreatopita Recipe

Kreatopita is a traditional Greek savory pie made with layers of flaky phyllo pastry and a hearty, flavorful meat filling. Seasoned with onions, herbs, and sometimes a touch of cheese, it’s a comforting dish perfect for family dinners, holiday gatherings, or any time you crave Mediterranean comfort food. Crispy on the outside and juicy inside, this pie is both rustic and elegant.

Ingredients

For the Filling:

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, minced

• 1 lb (450 g) ground beef or lamb (or a mix)

• 1 tsp ground cinnamon

• 1 tsp dried oregano

• 1/2 tsp ground allspice (optional)

• Salt & black pepper, to taste

• 2 tbsp tomato paste

• 1/2 cup beef broth or red wine

• 1/2 cup crumbled feta cheese (optional)

• 2 tbsp fresh parsley, chopped

For the Assembly:

• 1 package phyllo pastry (about 12–14 sheets), thawed

• 1/2 cup unsalted butter, melted (or olive oil)

• 1 egg, beaten (for brushing the top)

Directions

1. Prepare the filling:

   • Heat olive oil in a skillet over medium heat.

   • Sauté onions and garlic until soft.

   • Add ground meat, breaking it apart, and cook until browned.

   • Stir in cinnamon, oregano, allspice, salt, and pepper.

   • Mix in tomato paste and broth/wine, simmer until thickened (10 minutes).

   • Remove from heat; stir in feta and parsley. Let cool.

2. Assemble the pie:

   • Preheat oven to 350°F (175°C).

   • Grease a 9×13-inch baking dish.

   • Layer 6 sheets of phyllo, brushing each with melted butter.

   • Spread meat filling evenly.

   • Top with remaining phyllo sheets, again brushing each with butter.

   • Tuck in edges and brush top with beaten egg for a golden finish.

3. Bake:

   • Bake for 40–45 minutes, until phyllo is crisp and golden brown.

   • Let rest 10 minutes before slicing.

Servings and Timing

• Servings: 6–8

• Prep Time: 25 minutes

• Cook Time: 45 minutes

• Total Time: ~1 hour 10 minutes

Variations

• Cheesy Kreatopita: Add more feta or a mix of kasseri/graviera cheese.

• Vegetable Boost: Stir in chopped spinach or zucchini for extra flavor.

• Mini Kreatopitakia: Make small hand pies using individual phyllo squares for appetizers.

• Different Meats: Try ground pork, turkey, or a beef-lamb blend.

Storage/Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Wrap tightly and freeze up to 2 months.

• Reheat: Bake in a 325°F oven until warmed through (keeps pastry crisp).

FAQs

Q: Can I make this ahead?
Yes—assemble the pie, cover, and refrigerate up to 24 hours before baking.

Q: My phyllo keeps tearing—what can I do?
Don’t worry! Overlap sheets and brush with butter; it won’t affect the final result.

Q: Can I skip the cheese?
Absolutely—Kreatopita is delicious with or without feta.

Conclusion

Kreatopita is the kind of dish that makes your kitchen smell heavenly and your table feel festive. With its flaky phyllo crust and spiced meat filling, it’s a Greek classic that brings comfort and tradition in every bite. Serve it with a simple Greek salad or roasted vegetables for a complete Mediterranean meal.

Kreatopita

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Kreatopita is a traditional Greek savory pie filled with seasoned ground meat, onions, herbs, and creamy béchamel, all wrapped in flaky phyllo pastry. This hearty and flavorful dish is perfect for family gatherings, holidays, or any time you crave authentic Greek comfort food.

• Author: Emily
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Greek

Ingredients

• For the Filling:
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1½ lbs ground beef (or beef + pork mix)
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• ½ tsp ground allspice (optional)
• Salt & black pepper, to taste
• ½ cup parsley, chopped
• ½ cup crumbled feta cheese
• For the Béchamel Sauce:
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups milk, warmed
• 2 eggs, lightly beaten
• Pinch of nutmeg
• Salt & pepper, to taste
• For Assembly:
• 12 sheets phyllo dough, thawed
• ½ cup butter or olive oil, melted (for brushing)

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Instructions

• Make the meat filling:
• Heat olive oil in a skillet. Sauté onion and garlic until soft.
• Add ground meat, cooking until browned.
• Season with cinnamon, oregano, allspice, salt, and pepper. Stir in parsley and feta. Remove from heat.
• Prepare the béchamel:
• Melt butter in a saucepan. Stir in flour and cook for 1 minute.
• Gradually whisk in milk until smooth and thickened.
• Remove from heat, stir in nutmeg, then whisk in eggs quickly. Season with salt & pepper.
• Combine béchamel with meat mixture.
• Assemble the pie:
• Preheat oven to 350°F (175°C).
• Grease a baking dish. Layer 6 phyllo sheets on the bottom, brushing each with butter/oil.
• Spread the meat mixture evenly over phyllo.
• Top with remaining 6 phyllo sheets, brushing each with butter.
• Tuck edges in neatly and score the top into squares or diamonds.
• Bake for 45–50 minutes, until golden brown and crisp.
• Cool slightly before slicing and serving.

Notes

• Can be made ahead and reheated—perfect for parties.
• Substitute ground lamb for a more traditional Greek flavor.
• Works as both a main dish and a festive appetizer.
• Leftovers keep well in the fridge for 3–4 days.