Discover the incredible flavors of a classic Greek meat pie, known as Kreatopita. This rustic and comforting meal, originating from the beautiful island of Kefalonia, offers a truly delightful culinary experience. The culinary traditions of Kefalonia island are rich with savory pies and fresh, local ingredients, making dishes like Kreatopita a beloved staple.
Discover the gastronomic delights of Kefalonia and experience authentic Greek village tastes. Our Kreatopita recipe brings you rich, savory flavors encased in flaky pastry. You’ll find this easy-to-follow guide makes preparing this traditional dish a joy, even for beginner bakers. Get ready to bake a delicious piece of Greek heritage right in your own kitchen!
Table of Contents
Why You’ll Love This Kreatopita Recipe
You will absolutely adore this authentic Kreatopita recipe for so many reasons.
- Hearty & Satisfying: It boasts a rich, multi-meat filling that truly satisfies.
- Authentic Flavors: Experience genuine Greek village tastes in every bite.
- Perfect Comfort Food: Ideal for any occasion, offering warmth and deliciousness.
- Versatile: Easily adjust the pastry or meat to suit your preferences.
- Great for Families: A wonderful choice for family meals or entertaining guests.
Ingredients
Gathering the right ingredients is your first step to making a superb Kreatopita. This Kreatopita recipe features a savory meat filling and a crisp pastry crust, creating a delicious balance of textures and flavors.
- For the Rich Meat Filling:
- Olive oil: 1 tbsp
- Diced lamb: 325g (11 ½ oz)
- Diced pork: 325g (11 ½ oz)
- Salt: to taste
- Brown onion: 1 (large)
- Garlic cloves: 2 (large, crushed)
- Tomato paste: ½ tbsp
- Large tomatoes: 2 (roughly chopped)
- Dried marjoram: 1 tsp (or oregano)
- White wine: 200ml (¾ cups)
- Water: 200ml (¾ cups)
- White basmati rice: 50g (¼ cup)
- Flat leaf parsley: handful (chopped)
- Fresh mint: handful (chopped)
- Black pepper: to taste
- To Assemble the Pie:
- Butter: at room temperature (for greasing)
- Puff pastry: 500g block (1 lb 1 ½ oz)
- Kefalotyri or Halloumi cheese: 100g (3 ½ oz, grated)
- Egg: 1 (lightly beaten for egg wash)
Notes & Substitutions
- Meat Choices: Use lamb or pork shoulder for the best results; avoid leaner cuts for more flavor.
- Rice: Basmati rice makes a good substitute if you cannot find traditional Carolina rice.
- Herbs: Dried oregano works well in place of marjoram, but use slightly less for intensity.
- Cheese: Kefalotyri is authentic, but Halloumi cheese provides an excellent salty alternative.
- Pastry: Store-bought puff pastry is convenient, or try homemade phyllo for a truly traditional pie.
Equipment
You only need a few basic kitchen tools to create this wonderful Kreatopita.
- Large heavy-bottomed saucepan or casserole dish (with lid)
- Square baking dish (approx. 22 cm / 9 inches)
- Cutting board and knife
- Garlic crusher
- Measuring spoons and cups
- Grater
- Rolling pin
- Pastry brush
Instructions
For the Rich Meat Filling
- To make the filling for this traditional Kreatopita recipe, start by heating the olive oil in a large, heavy-bottomed, lidded saucepan or casserole dish over medium-high heat. Season the diced lamb and pork well with salt.
- Fry the meat in batches until deeply browned on all sides, adjusting the heat as needed to prevent any burning bits on the pan bottom. Remove the browned meat and set it aside.
- Lower the heat to medium-low. Finely chop the brown onion and add it to the pan with a pinch of salt, cooking gently for 6-8 minutes until it softens and begins to brown. Peel and crush the garlic cloves, then add them to the onion, cooking for another minute until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes until it slightly caramelizes. Roughly chop the large tomatoes and add them, cooking for a few more minutes until they start to break down. Stir in the dried marjoram.
- Pour in the white wine and allow it to reduce by half. Add 200ml (¾ cups) of water and bring the filling to a boil. Reduce the heat to low, cover the pan with its lid, and let it simmer for 1 hour until the meat is wonderfully tender. Roughly chop the fresh flat-leaf parsley and mint, then stir them into the pie filling along with the uncooked basmati rice.
- Remove the pan from the heat and allow the filling to cool completely to room temperature. This cooling step is crucial for the pastry. Before assembling, taste the cooled filling and adjust the seasoning with black pepper and more salt if necessary.
Assembling Your Kreatopita
- Preheat your oven to 180°C (350°F). Liberally butter a deep square baking dish, approximately 22 cm (9 inches) square. Divide the 500g block of puff pastry into two pieces; make one piece slightly smaller for the pie lid.
- On a well-floured surface, roll out the larger pastry block into a square large enough to comfortably line your baking dish, ensuring it extends a few centimeters (at least ½ inch) above the filling line. Carefully use this to line the dish, gently pushing the pastry into the corners with your fingers.
- Spoon the completely cooled meat filling evenly into the pastry-lined dish. Lightly beat the egg and brush the exposed pastry edges around the top of the filling with the egg wash.
- Grate the Kefalotyri or Halloumi cheese and sprinkle it evenly over the meat filling. Roll out the smaller pastry block for the pie lid. Place the lid over the filling, pressing down firmly along the egg-washed edges to seal the pastry. Trim off any excess pastry from the sides. Brush the entire top of the pie with the remaining egg wash. Cut two small holes in the center of the pie lid to allow steam to escape during baking.
- Bake the Kreatopita for 1 hour, or until the pastry is beautifully golden brown and puffed. Once baked, remove the pie from the oven and let it stand for 15 minutes before cutting into generous slices and serving. Enjoy this magnificent Greek meat pie!
Pro Tips & Troubleshooting
- Browning Meat: Take your time to brown the meat deeply; this step is key for rich, complex flavors in your Kreatopita.
- Avoid Burnt Bits: Adjust the heat carefully and use a well-seasoned, heavy-bottomed pan to prevent scorching.
- Cooling Filling: Cooling the filling completely is essential to prevent a soggy bottom crust. Warm filling will steam the pastry.
- Rice Hydration: If your filling seems too dry before adding the rice, a small splash of extra water can help.
- Soggy Bottom: Ensure your filling is not overly wet and is fully cooled to keep the pastry crisp.
- Prevent Cracks: Handle puff pastry gently when rolling and lining your dish to avoid tears or cracks.
- Even Baking: For uniform golden-brown pastry, rotate the pie halfway through the baking time.
Serving, Storage, & Variations
Serving Suggestions
Serve your delicious Kreatopita with a vibrant, fresh Horiatiki (Greek salad) for a classic pairing. It is also delightful alongside a light and herby tabouli salad. This hearty pie can stand alone as a fulfilling and complete meal.
Storage Instructions
Refrigerate any leftover Kreatopita in an airtight container for up to three days. For the best texture, always reheat slices in the oven until warmed through and the pastry re-crisps.
Freezing Instructions
You can freeze an unbaked Kreatopita! Assemble the pie as instructed but do not apply the egg wash. Wrap it tightly first in plastic wrap, then in aluminum foil, and freeze for up to two months. Thaw overnight in the refrigerator before applying egg wash and baking as usual.
Variations
- Meat: Experiment by using ground beef, veal, or a combination of meats for a slightly different flavor profile.
- Vegetables: Add finely chopped bell peppers or sliced mushrooms to the filling for extra texture and nutrients.
- Spices: A small pinch of cinnamon or allspice can add an intriguing depth to the meat filling.
- Pastry: For a more traditional and laborious but rewarding crust, consider using homemade phyllo pastry instead of puff pastry.
Nutrition
This Kreatopita recipe offers a wholesome, protein-rich meal, perfect for family dinners. It provides essential complex carbohydrates from the rice and valuable vitamins from the fresh vegetables and herbs.
The calorie content will vary based on the specific cuts of meat chosen and the type and amount of cheese used. For precise nutritional values per serving, we recommend using an online nutrition calculator. Enjoy this flavorful pie as a delicious part of a balanced diet.
| Nutrient | Per Serving (Estimate) |
|---|---|
| Calories | ~450-600 kcal |
| Protein | ~30-40g |
| Fat | ~25-40g |
| Carbohydrates | ~30-40g |
| Fiber | ~3-5g |
FAQ
What type of meat is traditionally used?
Diced lamb and pork are the most common and traditional meats for Kreatopita.
Can I use ground meat?
Yes, ground lamb, pork, or even ground beef makes a great substitute for diced meat.
Is homemade phyllo difficult to make?
Homemade phyllo pastry does require some practice and patience, but store-bought puff pastry is a fantastic and time-saving alternative.
Conclusion
Embrace the rich, comforting flavors of this traditional Kreatopita recipe. This rustic Greek meat pie offers a truly satisfying experience, perfect for any home cook looking to explore Mediterranean cuisine. Sweet Emily is here to make baking simple and
Share this delightful culinary creation with your loved ones and savor every flavorful bite. Enjoy making this taste of Greece!
Authentic Kreatopita Recipe (Traditional Greek Meat Pie)
Equipment
- Large heavy-bottomed, lidded saucepan or casserole dish
- Oven
- Square baking dish (22cm / 9 inches)
- Rolling pin
- Grater
Ingredients
Meat Pie Filling and Pastry
- 1 tbsp olive oil
- 325 g diced lamb (11 1/2 oz)
- 325 g diced pork (11 1/2 oz)
- salt
- 1 brown onion
- 2 large garlic cloves
- 1/2 tbsp tomato paste
- 2 large tomatoes
- 1 tsp dried marjoram
- 200 ml white wine (3/4 cups)
- 50 g white basmati rice (1/4 cup)
- handful flat leaf parsley
- handful fresh mint
- butter at room temperature
- 500 g block puff pastry (1 lb 1 1/2 oz)
- 100 g kefalotyri or halloumi cheese (3 1/2 oz)
- 1 egg
Instructions
Preparation
- Heat olive oil in a large pot. Salt and brown the lamb and pork in batches, then set aside.
- Sauté chopped onion with salt in the same pot until softened, then add crushed garlic and cook for another minute.
- Stir in tomato paste until caramelized, then add chopped tomatoes and marjoram, cooking until tomatoes break down.
- Deglaze with white wine and reduce by half, then add water, bring to a boil, and simmer covered for 1 hour until the meat is tender.
- Stir in chopped parsley and mint, along with uncooked rice, then let the filling cool completely.
- Adjust seasoning of the cooled filling with salt and pepper as needed.
Assembly and Baking
- Preheat oven to 180°C/350°F and butter a 22 cm (9-inch) square baking dish.
- Divide the puff pastry into two pieces, with one slightly smaller for the lid.
- Roll out the larger pastry piece on a floured surface to line the prepared baking dish, pressing into the corners.
- Spoon the cooled filling into the pastry-lined dish, then brush the exposed pastry edges with beaten egg.
- Grate the cheese and sprinkle it evenly over the pie filling.
- Top the pie with the second pastry piece, seal the edges, trim excess, brush the top with egg wash, and cut two steam vents.
- Bake for 1 hour until golden. Let stand for 15 minutes before slicing and serving.