📝 About This Recipe
Hailing from the rugged island of Kefalonia, this traditional Kreatopita is a masterclass in Mediterranean comfort food, featuring a rich, wine-braised meat filling encased in shattering layers of golden phyllo. Unlike common ground meat pies, this authentic version uses tender chunks of beef and pork simmered with aromatic cinnamon, cloves, and a hint of rice to soak up the savory juices. It is a celebratory centerpiece that embodies the warm, soul-satisfying essence of Greek village cooking.
🥗 Ingredients
The Meat Filling
- 500 grams Beef chuck (cut into 1-cm cubes)
- 500 grams Pork shoulder (cut into 1-cm cubes)
- 1/2 cup Extra virgin olive oil (divided)
- 2 large Red onions (finely chopped)
- 3 pieces Garlic cloves (minced)
- 1/2 cup Dry red wine (Agiorgitiko or similar)
- 2 tablespoons Tomato paste (diluted in 1/4 cup water)
- 1/2 cup Carolina or Arborio rice (uncooked)
Aromatics and Finishers
- 1/2 bunch Fresh parsley (finely chopped)
- 2 tablespoons Fresh mint (chopped)
- 1/2 teaspoon Cinnamon (ground)
- 1/4 teaspoon Ground cloves (for warmth)
- 1.5 cups Kefalotyri or Pecorino Romano (grated)
- to taste Salt and Black Pepper (be generous with pepper)
The Crust
- 1 package Phyllo Pastry (thick 'Country' style or 12-14 standard sheets)
- 1/2 cup Unsalted butter (melted and mixed with 1/4 cup olive oil)
- 1 tablespoon Sesame seeds (for topping)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, heat 3 tablespoons of olive oil over medium-high heat. Sear the beef and pork cubes in batches until browned on all sides. Remove meat and set aside.
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2
In the same pot, add the remaining oil and sauté the onions until translucent and soft, about 8 minutes. Stir in the garlic and cook for another minute until fragrant.
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3
Return the meat to the pot. Deglaze with the red wine, scraping the bottom to release the flavorful browned bits. Let the alcohol evaporate for 2 minutes.
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4
Add the diluted tomato paste, cinnamon, cloves, salt, and pepper. Pour in just enough hot water to barely cover the meat. Reduce heat to low, cover, and simmer for 1 hour or until the meat is very tender.
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5
Stir in the uncooked rice. Continue to simmer for 10-12 minutes. The rice should be par-cooked and the liquid mostly absorbed, creating a thick, moist filling. Remove from heat.
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6
Allow the meat mixture to cool slightly. Stir in the chopped parsley, mint, and grated cheese. Adjust seasoning if necessary. Let the filling cool to room temperature (crucial to prevent soggy phyllo).
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7
Preheat your oven to 180°C (350°F). Lightly grease a large rectangular baking pan (approx. 9x13 inches) with the butter-oil mixture.
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8
Layer half of the phyllo sheets in the pan, brushing each sheet generously with the butter-oil mixture. Let the edges of the phyllo hang over the sides of the pan.
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9
Spread the meat filling evenly over the phyllo base, smoothing it out with a spatula.
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10
Fold the overhanging edges of the bottom phyllo sheets inward over the filling.
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11
Layer the remaining phyllo sheets on top, brushing each with butter-oil. Tuck the excess top phyllo down into the sides of the pan for a neat finish.
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12
Using a sharp knife, score the top layers of the phyllo into squares or diamonds (do not cut all the way through to the bottom). Sprinkle with sesame seeds and a few drops of water.
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13
Bake in the center of the oven for 45-55 minutes, or until the pastry is a deep, golden brown and crisp.
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14
Remove from the oven and let the pie rest for at least 20 minutes before cutting. This allows the juices to settle and makes for cleaner slices.
💡 Chef's Tips
Always let your meat filling cool completely before assembly; hot filling will steam the phyllo and make it soggy. If using frozen phyllo, thaw it overnight in the refrigerator and let it sit at room temperature for 30 minutes before using to prevent cracking. Use 'Country Style' (Horiatiko) phyllo if available, as it is thicker and holds the heavy meat filling better than the paper-thin variety. Don't skimp on the olive oil/butter mixture between layers; this is what creates the distinct, flaky 'crunch' Greek pies are famous for. If the top browns too quickly, cover loosely with foil for the final 15 minutes of baking.
🍽️ Serving Suggestions
Serve with a large dollop of cold, thick Greek yogurt to balance the richness of the meat. A crisp Horiatiki (Greek Village Salad) with tomatoes, cucumbers, and feta is the perfect fresh accompaniment. Pair with a glass of robust Greek red wine like a Xinomavro or a chilled Agiorgitiko. Enjoy as a main course for Sunday lunch or at room temperature as a sophisticated picnic snack.