This authentic Greek Meat Pie (Kreatopita) brings Mediterranean warmth straight to your dinner table.
A cherished family recipe passed down through generations, this hearty pie features layers of buttery phyllo dough wrapped around seasoned ground meat.
Taking just 30 minutes of prep time and worth every minute of the 2.5-hour bake, the result is a golden-brown masterpiece that serves 6 generously.
The flaky exterior gives way to a rich, savory filling that captures the essence of traditional Greek comfort food.
Ingredients for Greek Meat Pie (Kreatopita)
- For the Filling:
- Meats: 325g each of diced lamb and pork, perfect for rich flavor
- Aromatics: 1 brown onion, 2 large garlic cloves for deep savory base
- Vegetables: 2 large tomatoes, ½ tbsp tomato paste for richness
- Herbs & Seasonings: Dried marjoram, fresh parsley, mint, and salt
- Liquids: 200ml white wine, 1 tbsp olive oil
- Other: 50g white basmati rice, room temperature butter
- For Assembly:
- Pastry: 500g block puff pastry
- Cheese: 100g kefalotyri or halloumi
- Binding: 1 egg for washing
Step-by-Step Instructions
- Prepare the Filling: Heat olive oil and brown seasoned meat in batches until golden. Set aside.
- Create the Base: Sauté finely chopped onions until soft, add crushed garlic and cook until fragrant.
- Build Flavors: Add tomato paste, chopped tomatoes, and marjoram. Cook until tomatoes break down.
- Add Liquids: Pour in wine, reduce by half. Add water and simmer for one hour until meat tenderizes.
- Finish Filling: Stir in chopped herbs and rice. Let cool to room temperature. Adjust seasoning.
- Prepare for Assembly: Preheat oven to 180°C. Butter a 22cm square baking dish.
- Form the Pie: Roll out larger pastry piece, line the dish. Add filling, grated cheese, and cover with smaller pastry piece.
- Final Touches: Seal edges with egg wash, make steam holes, brush top with remaining egg.
- Bake to Perfection: Cook for 1 hour until golden. Rest 15 minutes before serving.
Cooking Techniques
The secret to making this Greek meat pie extra tasty lies in two key steps. First, brown your meat in small batches – this creates those wonderful rich flavors that make the filling so special.
Take your time here and don’t overcrowd the pan. Second, let the filling cool completely before adding it to the pastry. This helps prevent a soggy bottom and gives you that perfect crispy crust we all love!
Variations & Substitutions
While this recipe calls for a mix of lamb and pork, you can adapt it to your taste. Try using all lamb for a more traditional Greek flavor, or all pork if you prefer.
Can’t find kefalotyri cheese? Halloumi works beautifully, or try a mix of feta and graviera.
For the herbs, if you don’t have fresh mint, dried mint will work – just use about 1/3 of the amount. The white wine adds lovely flavor, but you can swap it for chicken stock if you’d like to skip the alcohol.
Storage Tips
This pie tastes amazing fresh from the oven, but it also stores well! Once cooled, pop any leftovers in an airtight container and keep them in the fridge for up to 3 days.
To reheat, warm individual slices in a 350°F oven for about 15 minutes – this keeps the pastry nice and crispy.
You can even freeze the whole cooked pie for up to 2 months. Just thaw overnight in the fridge before reheating.
Greek Meat Pie (Kreatopita)
Equipment
- large heavy bottomed saucepan
- 22 cm square baking dish
Ingredients
For the Greek meat pie filling
- 1 tbsp olive oil
- 325 g diced lamb
- 325 g diced pork
To assemble
- 500 g puff pastry
- 100 g kefalotyri or halloumi cheese
- 1 egg
Instructions
- To make the filling for this traditional Kreatopita, heat the olive oil in the bottom of a large heavy bottomed, lidded saucepan or casserole dish set over a medium high heat. Salt the meat well and fry the meat in batches until well browned, adjusting the heat if necessary to make sure you don’t get burnt bits on the bottom of the pan. Set the meat aside.
- Lower the heat to medium low. Finely chop the onion and gently fry it along with another pinch of salt in the fat leftover from the meat for 6-8 minutes until the onion has softened and started to brown. Peel and crush the garlic cloves and add them to the onion, cooking for a further minute until aromatic.
- Stir in the tomato paste and cook for another minute or two until slightly caramelised. Roughly chop the tomatoes and stir them in too, cooking for another few minutes until they start to break down. Add the dried marjoram.
Serving Suggestions
Serve your Greek meat pie while it’s still warm, but let it rest for those important 15 minutes first – this helps the filling set nicely. A simple Greek salad makes a perfect side dish – think crisp lettuce, tomatoes, cucumbers, and olives with a light vinaigrette. For a complete Greek feast, add some tzatziki on the side. This hearty pie is perfect for family dinners or when friends come over!