📝 About This Recipe
Hailing from the emerald island of Kefalonia, this isn't your average meat pie; it is a rustic, majestic masterpiece traditionally featuring a trio of meats simmered in a rich tomato and wine sauce. Unlike other Greek pitas, the Kefalonian version is defined by the addition of rice to soak up the savory juices and a hint of warming cinnamon and cloves. Encased in a thick, crunchy handmade 'horiatiko' crust, it offers a soul-warming journey through Ionian history and hospitality.
🥗 Ingredients
The Meat Filling
- 500 grams Lamb shoulder (cut into 1-inch cubes)
- 500 grams Beef chuck (cut into 1-inch cubes)
- 500 grams Pork shoulder (cut into 1-inch cubes)
- 1/2 cup Extra virgin olive oil (divided)
- 2 large Yellow onions (finely chopped)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste (diluted in 1/2 cup water)
- 1/2 cup Dry red wine (preferably an Agiorgitiko or Mavrodaphne)
- 1/2 cup Carolina or Arborio rice (uncooked)
- 1 cup Kefalotyri or Pecorino cheese (grated)
Herbs and Spices
- 1/2 bunch Fresh parsley (finely chopped)
- 2 tablespoons Fresh mint (chopped)
- 1/2 teaspoon Cinnamon (ground)
- 1/4 teaspoon Ground cloves (ground)
- to taste Salt and Black pepper
The Pastry (Phyllo)
- 1 package Thick Country-style Phyllo (or 6-8 large handmade sheets)
- 1 tablespoon Sesame seeds (for topping)
- 1 piece Egg (beaten with a splash of water for egg wash)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, heat 3 tablespoons of olive oil over medium-high heat. Brown the meat cubes (lamb, beef, and pork) in batches until deeply caramelized on all sides. Remove meat and set aside.
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2
In the same pot, add the chopped onions and sauté for 5-7 minutes until translucent and soft. Stir in the minced garlic and cook for another minute until fragrant.
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3
Deglaze the pot with the red wine, scraping up all the brown bits (fond) from the bottom. Allow the alcohol to evaporate for 2-3 minutes.
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4
Return the meat to the pot. Stir in the diluted tomato paste, cinnamon, and cloves. Add enough hot water to just cover the meat. Cover and simmer on low heat for 45-60 minutes, or until the meat is tender but not falling apart.
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5
Once the meat is tender, stir in the uncooked rice. Let it simmer for 10 minutes (the rice will finish cooking in the oven). There should still be some liquid in the pot—this is essential for the rice to absorb.
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6
Remove the pot from the heat. Stir in the fresh parsley, mint, and the grated Kefalotyri cheese. Season generously with salt and pepper. Let the mixture cool slightly.
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7
Preheat your oven to 180°C (350°F). Generously grease a deep 12-inch round or rectangular baking pan with olive oil.
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8
Lay half of the phyllo sheets in the pan, brushing each layer with olive oil. Ensure the sheets overlap and hang over the edges of the pan.
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9
Spread the meat and rice mixture evenly over the phyllo base.
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10
Top with the remaining phyllo sheets, again brushing each layer with olive oil. Fold the overhanging edges inward to create a thick, rustic crust (the 'korthros').
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11
Score the top layers of the pie into squares or diamonds using a sharp knife, being careful not to cut all the way through to the bottom.
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12
Brush the top with the egg wash and sprinkle with sesame seeds. Lightly flick a few drops of water over the pie with your fingers to help the pastry crisp up.
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13
Bake for 45-55 minutes until the pastry is a deep golden brown and sounds hollow when tapped.
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14
Crucial step: Let the pie rest for at least 20 minutes before cutting. This allows the juices to settle and the rice to fully set the filling.
💡 Chef's Tips
For the most authentic flavor, use a mix of at least two meats; the combination of lamb and pork provides the best fat-to-flavor ratio. If you can't find Kefalotyri, use a hard, salty Pecorino Romano or a very dry Graviera. Do not overcook the meat in the pot; remember it will spend another hour in the oven. If the filling looks too dry before adding the rice, add a splash more broth or water—the rice needs that liquid to soften. Always use a 'thick' or 'country' style phyllo (horiatiko) rather than the paper-thin variety used for baklava.
🍽️ Serving Suggestions
Serve with a dollop of thick, strained Greek yogurt to cut through the richness of the meat. A crisp, chilled glass of Robola (the famous white wine of Kefalonia) is the traditional pairing. Accompany with a simple Horiatiki (Greek Village Salad) with plenty of feta and kalamata olives. Enjoy as a main course for Sunday lunch, which is when this pie traditionally takes center stage. Leftovers are fantastic at room temperature the next day for a hearty breakfast or lunch.