GREEK MEAT PIE RECIPE (KREATOPITA)
Steps:
- In a pan over medium-high heat, warm up some olive oil.
- Once hot, add in the onions cook until soft and translucent, about 5 minutes.
- Next, add in the ground beef, break apart and brown.
- Once the meat is brown, add in oregano, dill, pepper, some salt, and tomato paste, mix everything together.
- Add in the wine and reduce.
- Add chicken broth and reduce.
- Once all liquid has been reduced, remove from heat and empty into the bowl.
- Add in the feta and egg - mix well.
- Set meat mixture aside.
- Preheat oven to 350 F.
- Brush a square baking pan with some melted butter.
- Unroll the phyllo sheets and lay them flat.
- Cut the phyllo sheets to match the size of your baking dish.
- Take one phyllo sheet and lay it in the baking dish.
- Brush with some melted butter and lay another sheet down of phyllo.
- Brush that with butter and repeat six more times (phyllo, butter, phyllo).
- After the 8th phyllo sheet, pour the meat mixture into the pan and smooth out evenly.
- Now, repeat Steps 14 and 15, placing 8 more phyllo sheets over the meat mixture.
- When done, score top and place in the oven for 20 to 30 minutes, or until golden brown.
- Remove, cut, and serve hot!
Nutrition Facts : Calories 1048 kcal, Carbohydrate 66 g, Cholesterol 225 mg, Fiber 3 g, Protein 44 g, SaturatedFat 28 g, Sodium 1229 mg, Sugar 4 g, Fat 65 g, ServingSize 4 (4 servings), UnsaturatedFat 0 g
GREEK MEAT PIE (KREATOPITA)
Make and share this Greek Meat Pie (Kreatopita) recipe from Food.com.
Provided by David04
Categories Pot Pie
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Filling: Place sliced onion in a colander. Pour salted boiled water over them, rinse and drain well.
- Add onions to a coated pan and fry for 2 minutes.
- Add beef, cinnamon, salt and pepper and stir well.
- Add 1/2 cup of water and boil until just the mixture is left.
- Transfer mixture to a mixing bowl and cool.
- Prepare béchamel Sauce by melting butter in small pan whisk in flour and add hot milk. Whisk.
- Add 3 eggs, cheese, bread and béchamel sauce to the filling and set aside.
- Pastry: Combine the pastry ingredients, except for the egg yolk/milk, in a mixing bowl.
- Knead it into a pliable, non-sticky dough.
- Separate the dough into 2 balls, one slightly larger than the other.
- Take the larger ball and roll out enough to more than cover your oven dish. Place it in a buttered pie pan, covering the bottom, and sides, going slightly over the edge at the top.
- Now place the filling on top of the crust and level it.
- Roll out the second dough ball and cover the filling.
- Butter the edge of the bottom crust and fold it over inwards to cover the edge of the top crust and make a border by pressing the edges with your fingertips.
- Mix the milk and egg yolk and brush the surface with the mixture.
- Poke a hole in the middle to allow the steam to escape and stick the rest of the pastry with a fork.
- Place in a preheated oven at 325F degrees for about 45 minutes, until it is golden brown.
CEPHALONIAN MEAT PIE
This is a famous Greek meat pie from the island of Cephalonia. Try it, it's good!
Provided by Alexandra S.
Categories World Cuisine Recipes European Greek
Time 3h
Yield 12
Number Of Ingredients 21
Steps:
- Prepare the dough placing flour in a large bowl. Make a well in the center and pour in 1/3 cup olive oil, white wine, water, and salt. Mix together with your hands for a few minutes to form a smooth dough. Cover with plastic wrap and refrigerate while proceeding with recipe.
- Heat olive oil in a large saucepan over medium heat. Stir in onion and garlic, and cook for a few minutes until the onion softens and turns translucent. Stir in the lamb and pork; increase heat to medium-high and continue cooking until the onion begins to brown, about 5 minutes.
- Stir in tomato paste until the meat is covered. Stir in white wine, and simmer for 1 minute. Pour in water and bring to a simmer. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
- When the meat is done, remove from the heat and allow to cool while preparing crust.
- Preheat oven to 450 degrees F (230 degrees C). Lightly brush a 9x13-inch glass baking dish with olive oil.
- Divide the dough into two pieces, with one piece larger than the other. Roll out the large piece on a floured surface until it is large enough to fit the bottom of the baking dish and come up the sides of the pan; press into the baking dish. Roll out the smaller piece of dough into a rectangle to use as the top crust; set aside.
- Stir Kefalotiri cheese, potato, and rice into meat mixture. Season with parsley, mint, marjoram, salt, and pepper. Add egg and mix until well combined. Pour this mixture into the baking dish and top with remaining piece of dough. Brush the top with a little water and olive oil.
- Bake pie in preheated oven for 1 hour until deep golden brown.
Nutrition Facts : Calories 691 calories, Carbohydrate 75.8 g, Cholesterol 75.6 mg, Fat 28.1 g, Fiber 3.1 g, Protein 28.6 g, SaturatedFat 9 g, Sodium 398.3 mg, Sugar 1.7 g
MEAT PIE WITH PHYLLO DOUGH
Make and share this Meat Pie with Phyllo Dough recipe from Food.com.
Provided by Bonnie Traynor
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a pan, heat the garlic with half of the olive oil.
- Add in the ground meat and small onion.
- When the meat is almost cooked through add in the tomato paste.
- Add in the salt, pepper, cinnamon and all spice to your taste.
- When cooked completely through, remove from heat and set aside in a bowl.
- Preheat the oven to 375F degrees.
- In a large lasagna size glass pan, spray the bottom of the pan with Pam.
- Add one sheet of the Phyllo dough.
- Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other.
- You can let it go over the sides if the pan is too small for the sheet.
- Once you have the 5 sheets, add the meat to the sheets and spread evenly.
- Add the feta cheese evenly on top of the meat mixture.
- Make sure it is crumbled small.
- You do not want large chunks in one spot.
- Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer.
- On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly.
- You do not have to do this, I just like the extra taste.
- I also folded over the overlay to make it seal somewhat.
- Cook for about 15-17 minutes or until it is lightly golden on the top.
Nutrition Facts : Calories 396.3, Fat 22.6, SaturatedFat 10.2, Cholesterol 84.9, Sodium 778.8, Carbohydrate 23.6, Fiber 1.6, Sugar 4.2, Protein 24.1
MEDITERRANEAN MEAT PIES (SFEEHA)
These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). She makes the dough from scratch, but I use puff pastry instead to save time. Great for an appetizer or as a side dish!
Provided by LauraG
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h20m
Yield 18
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
- Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
- Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 26.4 g, Cholesterol 34 mg, Fat 28.7 g, Fiber 1.2 g, Protein 12.7 g, SaturatedFat 7.7 g, Sodium 161.8 mg, Sugar 1 g
TRADITIONAL MEAT PIE
Provided by Food Network
Categories main-dish
Time 1h32m
Yield 1 (9-inch) pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
- Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
- Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
- Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
- Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
- Slice and serve hot or cold.
KREATOPITA (GREEK MEAT PIE USING PHYLLO PASTRY)
This is a yummy meat pie often enjoyed in Greece. Of course, every household has their own version - this one's mine. The mushrooms are not traditional at all. They're my way of making the pie even tastier and ensuring my kids enjoy a vegetable they wouldn't otherwise eat. This could be served either as a snack (as eaten as street food here in Greece) or as a main, accompanied by a nice salad. Great to bring along, fully-baked, to a picnic or potluck.
Provided by evelynathens
Categories Savory Pies
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, coat bottom of pan with olive oil and add ground beef (and mushrooms, if using). Cook, breaking up meat with back of spoon, and stirring often until meat and mushrooms are browned and liquid emitted has evaporated (make sure all the liquid has evaporated - you don't want a soggy pita!).
- Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too.
- Remove from heat and allow to cool for about 20 minutes, stirring a couple of times to bring hot filling up (to cool faster).
- Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste.
- In a 15 x 10 inch pan (or large pan), layer half the phyllo sheets, brushing each one generously with olive oil (use a pastry brush), before adding the next sheet of pastry.
- Pour the meat filling into the phyllo-lined pan.
- Layer the remaining phyllo sheets in the same way, over the filling, brushing each one generously with olive oil before adding the next sheet of pastry. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, tuck in any overhang you have neatly into the pie and score pie, lengthwise, into 4, using the tip of a small, sharp knife and making sure you don't cut all the way through the bottom of the pastry (just the top crust and slightly into the filling).
- Position baking rack in bottom third of oven and preheat to 190°C (375°F).
- Bring your pan next to the sink and run the cold water tap. Wet the tips of your fingers and shake the water onto the pastry. Do this a few times to ensure droplets of water fall all over the pastry (this ensures a crisp crust upon baking).
- Bake pie for approximately one hour, until you achieve a deep golden crust. If you have a flat-bottomed oven (no element), do put your pan on the floor of the oven for the last 20 minutes or so to ensure an even crisper bottom crust.
- The pita is best slightly warm or at room temperature.
- Enjoy!
Nutrition Facts : Calories 227.3, Fat 11.4, SaturatedFat 4.5, Cholesterol 75.6, Sodium 259.4, Carbohydrate 15.5, Fiber 1, Sugar 1, Protein 14.6
GREEK MEAT PIE
Make and share this Greek Meat Pie recipe from Food.com.
Provided by JanetB-KY
Categories Savory Pies
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, saute ground meat in olive oil with onions until browned; season with salt, oregano and pepper; add tomato sauce & cinnamon.
- In a small bowl, beat eggs and stir in Parmesan cheese; when ground meat has cooled, fold in the eggs and cheese mixture.
- Butter a 9x13 inch baking pan; arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet with the melted butter.
- Spread a layer of cooled meat mixture evenly on Phyllo & cover with remaining six phyllo sheets, brushing each with melted butter.
- Trim edges of Phyllo to fit pan with a sharp knife; slice through top of pastry to form diamond shapes.
- Bake in a preheated 350°F oven until pastry is golden crisp, about 20 to 25 minutes.
- May be served hot or cold.
GREEK FREIGHTER MEAT PIE
Taken from The Complete Greek Cookbook. According to the author, Theresa Yianilos, you will most likely be served this meat pie on any Greek ship. Note: if using raw meat, use 1 lb and follow directions for raw meat - the ingredients list wouldn't accept both cooked and raw!
Provided by Linky
Categories Savory Pies
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and fry onions until soft.
- If using raw meat and potatoes, brown for 5 minutes.
- Add 1 cup of hot water (2 cups water if using rice).
- Add rice, herbs and seasonings.
- Cover and cook 20 min until meat is cooked and potatoes or rice are soft.
- Remove from heat.
- Mix in cheese, egg and nuts (and cooked meat if you didn't use raw meat).
- Melt butter and oil in small pot.
- Oil a square or rectangular baking pan.
- Lay half of the sheets of filo, oiling lightly between each sheet.
- Spread on meat filling.
- Lay remaining filo sheets, oiling between sheets.
- Bake at 350 degrees F. for 1 hour.
Nutrition Facts : Calories 812.4, Fat 49.6, SaturatedFat 16.8, Cholesterol 110.4, Sodium 818.4, Carbohydrate 75.6, Fiber 3.2, Sugar 3.5, Protein 17.1
GREEK DINER MEAT AND SPINACH POT PIES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the filling:
- Heat the EVOO in a Dutch oven over medium-high heat. Add the meat, brown and crumble. Remove the meat and drain off the fat. Melt the butter in the same pot and add the zest, oregano, garlic, onions and some salt and pepper. Cook to tender, 12 to 15 minutes. Then add the fresh herbs, stir. Add the flour, stir a minute or so and then whisk in the stock. Cook to thicken a little. Add the meat back in along with the lemon juice and spinach. Combine. Turn off the heat, cool and store for a make-ahead meal. Reheat over medium heat until hot. Stir in the feta crumbles just before serving.
- For the puff pastry topper:
- Preheat the oven to 425 degrees F. Flour a work surface and lightly roll out the puff pastry. Cut the size and shape of 1 large casserole or up to 6 individual bowls or large ramekins, using sharp paring knife. Place the dough on a nonstick baking sheet and wash with egg. Bake until evenly puffed and deep golden brown in color.
- Serve the hot filling in a casserole dish or individual bowls topped with the pastry.
KREATOPITA (MEAT PIE WITH PHYLLO CRUST) RECIPE
This pie encased in a phyllo crust can be made with beef or lamb and calls for olive oil, wine, tomato paste, rice, onions, garlic, and herbs.
Provided by Nancy Gaifyllia
Categories Main Course Snack
Time 3h45m
Yield 12
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Sauté the onion and garlic in hot olive oil.
- When the onion softens, add the meat and brown well.
- Dissolve the tomato paste in the wine and stir in, along with salt, pepper, herbs, and water.
- Cover, reduce heat, and simmer for 1 1/2 to 2 hours until the meat is very tender and there's some liquid in the pan. (Cooking time and the amount of water needed will depend on the meat. If more water is needed during cooking, add boiling water.)
- Stir in rice and turn off heat. Prepare the phyllo.
- Preheat oven to 340F (170C). Oil a 16 1/2 x 12 inch pan (or equivalent).
- Place the bottom sheet of phyllo on the bottom and spread filling evenly.
- Place the smallest sheet of phyllo on top of the filling, brush with olive oil, and place the final sheet of phyllo on top, and brush with oil.
- Tuck or crimp edges of the dough, and bake at 340F (170C) for 1 hour.
- The kreatopita is done when the corners of the crust don't stick to the pan.
- Remove the pan from the oven and cover with a clean towel for 1 hour before serving.
- Cut into 4-inch pieces and enjoy!
Nutrition Facts : Calories 955 kcal, Carbohydrate 27 g, Cholesterol 229 mg, Fiber 1 g, Protein 61 g, SaturatedFat 23 g, Sodium 711 mg, Sugar 2 g, Fat 64 g, ServingSize 5-7 servings, UnsaturatedFat 0 g
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GREEK CHICKEN PIE RECIPE (KOTOPITA) - MY GREEK DISH
From mygreekdish.com
4.9/5 (588)Estimated Reading Time 3 minsCategory SidesTotal Time 1 hr 50 mins
- Wash thoroughly the chicken and place in a deep pan. Pour in enough water to cover the chicken and add the sliced onions and a good pinch of sea salt and bring to the boil. While the chicken boils, some white foam will probably surface on the water. Remove that foam with a slotted spoon. Put the lid on and boil for about 40 minutes, until the chicken is cooked through.
- Remove the chicken from the pan and let it cool down for a while and keep the chicken stove aside. When it cools down, remove the skin and bones from the chicken and cut he meat into thin strips.
- In the meantime, prepare the bechamel sauce. For the bechamel sauce, use a large pan and melt 5 tbsps butter. Add 7 tbsps of flour to the melted butter, whisking continuously to make a paste. Add the milk, warmed, in a steady steam, whisking continuously. Pour in 1 1/2 cup of the chicken stove and continue whisking, until it slightly thickens. Remove from the heat and add the kefalotyri, the eggs, a pinch of nutmeg, salt and pepper and whisk. Add the chicken, along with the chopped ham and bacon and stir.
- Melt the rest of the butter. Using a pastry brush, butter the bottom and sides of a baking tray (approx. 35*25 cm) and remove the phyllo roll from the plastic sleeve. You will use 8 sheets of phyllo for the bottom of the pie.
TRADITIONAL GREEK LEEK PIE RECIPE (PRASOPITA) - MY GREEK DISH
From mygreekdish.com
4.9/5 (487)Estimated Reading Time 4 minsCategory SideTotal Time 1 hr 30 mins
- If you choose to prepare this Greek leek pie with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before starting.
- To make this traditional Greek leek pie recipe, start by making the filling. Wash the leeks and trim them, keeping only the white part and cut in slices (2cm width).
- Heat a saucepan, add olive oil, the leeks and scallions and season with salt and pepper. Sauté, whilst stirring, until tender. Deglaze with the white wine and wait for it to evaporate. Remove the pan from the stove and allow them to cool down for a while.
- In a bowl add 1 egg yolk and the milk cream and whisk. Stir in the leeks mixture, feta cheese, graviera cheese, season with pepper and blend to combine.
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- Begin by making the meat sauce. Cook onion, garlic cloves, and olive oil over medium heat for about 15-20 minutes or until soft and golden.
- Add ground beef, spices, canned tomato, and mix well. Pour the water over the meat and bring to a boil. Reduce heat and cook until sauce thickens. About 30 minutes. Add parsley and mix well.
30 TRADITIONAL GREEK FOODS YOU MUST EAT IN GREECE
From bucketlistjourney.net
Estimated Reading Time 7 mins
- Amygdalota. Amygdalota is gluten-free almond cookie that is wildly popular in Greece and are the perfect match to a warm cup of Greek coffee. Whether it is a family or friends gathering, Amygdalota reflects the images of good times warm relationships.
- Baklava. Baklava is the quintessential Greek food experience. This cuisine mostly contains nuts and butter along with sugar. After baking, sweet syrup is poured over it so that the syrup can be absorbed by the crispy layers of phyllo.
- Courgette Balls (kolokithokeftedes) You are going to want to add this veggie starter to the list of your favorite dishes. This is a very popular Cretan meze, found in most (if not all) Greek restaurants.
- Dolmadakia (Stuffed Grape Leaves) This is another sign of the versatile nature of Greek food. Dolmadakia are tiny dolmades that are made of stuffed grape leaves.
- Tomatokeftedes (Santorini Tomato Fritters) Tomaotokeftedes or tomato fritters are traditional meze and main course vegetarian food item in Santorini and Syros.
- Ellinikos (Greek Coffee) Ellinikos is still the most favorite style of coffee adopted in Greece. The coffee is served in the traditional long handled coffee copper pot which is known as briki in Greek.
- Greek Fava Dip (Yellow Split Pea Puree) This mouthwatering vegetable dish, made with yellow split peas, is mostly popular on the Greek island of Santorini, however, remains dominant in terms of popularity all across Greece.
- Feta Me Meli. Another Greek food dish that can be tasted as dessert or an entrée. Feta is wrapped in filo pastry before oven baked and honey is drizzled over it.
- Frappe. Frappe is an iced coffee drink that makes your hot summer days comfortable. Two main components of Frappe are water and instant coffee granules.
CEPHALONIA THREE-MEAT PIE - GREEK CHEF DIANE KOCHILAS
From dianekochilas.com
4.7/5 (15)Servings 9Cuisine Greek, Greek Cuisine, Mediterranean DietCategory Brunch, Dinner, Lunch, Pie
- Heat 3 tablespoons of the olive oil in a large, heavy skillet over medium-high heat and brown the meats, in batches if necessary. Remove from the heat and let cool enough to handle. Shred the meats by hand.
- stirring, until translucent, about 10 minutes. Add the garlic, then the rice, and stir for 1 to 2 minutes. Add the tomatoes, cinnamon, and nutmeg and stir together, turn heat down to medium-low, and cook the mixture until most of the liquid has been absorbed, about 10 minutes. Remove from the skillet and let cool. Add the water.
- Preheat the oven to 350°F. In a large bowl, combine the meat mixture with the egg, cheese, salt, pepper, and parsley. Oil a large, rectangular baking pan or a 15-inch-round baking pan that is 2 inches deep.
THE REAL TRADITIONAL GREEK SPINACH PIE - 30 DAYS OF GREEK …
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- In a large mixing bowl, add the flour and salt and pour in the olive oil. Using a dough hook attachment, mix to combine the ingredients for 10-15 seconds. Add one cup of water (*2). If the dough is still crumbled, add a teaspoon of water and mix for one minute. Add a few more drops of water until the dough looks like an elastic ball. Then beat for about 5 minutes or until the dough pulls away from the sides of the bowl. The dough should be soft and elastic. If it is not, beat for a few more minutes.
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- Heat 2 tablespoons olive oil in a large skillet over a medium-high heat and add the onion, celery, and garlic. Saute for about 5 minutes until the onion becomes soft and translucent. Transfer mixture to a bowl and set aside.
- Add the remaining tablespoon of oil to the pan and add the ground beef. Cook thoroughly, breaking up chunks as much as possible. Once the meat is cooked, drain any excess fat.
- Stir in the red wine, tomatoes, tomato paste, cinnamon, allspice, oregano, bay leaves and salt and pepper. Simmer for about 5 minutes, then return the onion, garlic, celery mixture to the pan.
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- Heat the 2 tablespoons of olive oil in a large skillet over medium heat and add the onion and garlic. Cook, stirring frequently, for a 2 - 3 minutes until the onion is soft and translucent being careful not to burn the garlic.
- Add in the oregano, cinnamon, cumin and paprika. Stir and cook for approximately 1 minute and then add the tomato paste. Cook for an additional minute, stirring continuously.
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