📝 About This Recipe
Hailing from the rugged island of Kefalonia, this traditional Kreatopita is a masterpiece of Greek comfort food, featuring a rich, wine-braised meat filling encased in golden, shatteringly crisp phyllo. Unlike common mince pies, this version uses hand-cut chunks of tender beef and lamb simmered with aromatic cinnamon, cloves, and a touch of rice to soak up the savory juices. It is a celebratory centerpiece that perfectly balances the earthiness of red meat with the salty tang of aged feta cheese.
🥗 Ingredients
The Meat Filling
- 1.5 pounds Beef chuck or shoulder (cut into 1/2-inch small cubes)
- 1 pound Leg of lamb (trimmed and cut into 1/2-inch small cubes)
- 1/2 cup Extra virgin olive oil (divided use)
- 2 large Red onions (finely diced)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1/2 cup Dry red wine (such as Agiorgitiko or Cabernet)
- 1 piece Cinnamon stick
- 1/4 teaspoon Ground cloves
- 1/3 cup Carolina or Arborio rice (uncooked)
The Finishing Touches
- 1.5 cups Feta cheese (crumbled, preferably Greek barrel-aged)
- 1/2 cup Kefalotyri or Pecorino Romano (grated)
- 1/2 cup Fresh parsley (finely chopped)
- 2 large Eggs (lightly beaten)
The Crust
- 1 pound Phyllo dough (thawed, preferably 'thick' or 'country' style)
- 1/2 cup Unsalted butter (melted and mixed with 1/4 cup olive oil)
- 1 tablespoon Sesame seeds (for topping)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Brown the beef and lamb cubes in batches until deeply caramelized on all sides. Remove meat and set aside.
-
2
In the same pot, add the diced onions and cook for 6-8 minutes until soft and translucent. Add the minced garlic and tomato paste, stirring for 2 minutes to cook out the raw tomato flavor.
-
3
Deglaze the pot with the red wine, scraping up all the brown bits (fond) from the bottom. Return the meat to the pot.
-
4
Add the cinnamon stick, ground cloves, salt, pepper, and just enough water to barely cover the meat (about 1.5 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the meat is very tender.
-
5
Stir in the uncooked rice. Continue to simmer for 15 more minutes until the rice has absorbed most of the remaining liquid. The mixture should be moist but not soupy. Remove the cinnamon stick and let the mixture cool to room temperature.
-
6
Once the meat mixture is cool, stir in the crumbled feta, grated Kefalotyri, chopped parsley, and beaten eggs. Mix well to combine.
-
7
Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch baking pan with the butter-olive oil mixture.
-
8
Unroll the phyllo sheets. Lay one sheet into the pan, allowing the edges to overhang. Brush lightly with the butter mixture. Repeat this process with half of the phyllo sheets (usually 6-8 sheets), rotating them slightly to ensure all sides of the pan are covered.
-
9
Spread the meat filling evenly over the phyllo base, smoothing it out with a spatula.
-
10
Layer the remaining phyllo sheets on top of the filling, brushing each one with the butter mixture. Fold the overhanging bottom edges over the top to create a rustic, sealed border.
-
11
Using a very sharp knife, score only the top layers of the phyllo into squares or diamonds. Do not cut all the way through to the bottom. Sprinkle the top with sesame seeds and a few drops of water to prevent curling.
-
12
Bake in the center of the oven for 45-55 minutes, or until the pastry is deeply golden brown and crisp. If the top browns too quickly, tent loosely with foil.
-
13
Remove from the oven and let the pie rest for at least 20 minutes before cutting through the score lines. This allows the filling to set and makes serving much easier.
💡 Chef's Tips
Always let the meat filling cool completely before adding it to the phyllo; a hot filling will make the pastry soggy. If you can't find Kefalotyri cheese, a mix of Pecorino Romano and Parmesan is an excellent salty substitute. Keep your phyllo dough covered with a damp kitchen towel while working to prevent it from drying out and becoming brittle. For the best texture, use hand-cut meat rather than ground meat; the small chunks provide a much more satisfying, rustic mouthfeel. Don't be shy with the olive oil and butter—this is what creates those distinct, flaky layers that define a great Greek pita.
🍽️ Serving Suggestions
Serve with a dollop of thick, cold Greek yogurt or authentic Tzatziki to cut through the richness of the meat. A crisp Horiatiki (Greek Village Salad) with tomatoes, cucumbers, and olives is the traditional accompaniment. Pair with a bold Greek red wine like a Xinomavro or a sturdy Agiorgitiko. Enjoy as a main course for Sunday lunch or as a decadent addition to a holiday buffet. Leftovers are fantastic the next day, reheated briefly in the oven to restore the phyllo's crunch.