Kreatopetes Food

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!

KREATOPETES

Steps:

• FILO STORAGE AND PREPARATION:.
• Thaw frozen filo, still in the unopened package, in the refrigerator. This will take about 8 hours. Avoid thawing at room temperature as rapid thawing creates moisture and may cause the sheets to stick together.
• Fresh or thawed filo has a storage life in the refrigerator of 3 to 4 weeks.
• For easiest handling, let the unopened filo stand at room temperature (not over 80 degrees F) for at least 1 hour before using it.
• After opening a box of filo, place the unused sheets in a sealable plastic bag, and refrigerate them until your next project.
• FILLING:.
• In a large frying pan over medium heat, cook the onion and garlic in the 2 tablespoons butter until the onion is limp. Crumble in the beef; cook until it is browned. Drain and discard the drippings.
• In a bowl, whisk together the tomato paste, water, salt, allspice, and pepper until smooth. Stir this mixture into the meat mixture. Cover the pan, and simmer for 30 minutes. Remove the cover, and cook the mixture briefly, until it is thick and the liquid has evaporated. Remove the pan from heat, and set the mixture aside to cool.
• Tip: taste the filling before wrapping and add additional seasonings if necessary. If it tastes good in the bowl, you'll know it tastes good in the final product!
• ASSEMBLY (Using a rounded teaspoon of filling for each, fill, fold, and bake the triangles according to the following instructions):.
• Lay a sheet of filo horizontally on a work surface. Brush lightly with melted butter, nor more than 2 teaspoons per sheet. Lay a second sheet of filo over the first, and brush it with butter.
• Cut the filo crosswise into five equal strips about 3 inches wide and 12 inches long.
• Place a rounded teaspoon of filling on one end of each strip. Fold over one corner to make a triangle. Fold the triangle over again on itself. Continue folding, from one side to the other, as if you were folding a flag. When you come to the end of this folding exercise, simply trim off with a knife, any extra filo too small to tuck under.
• After folding five triangles, place them on an ungreased baking sheet and butter the tops. You can leave the tops plain if you use only one kind of filling, but if you wrap a variety of fillings, identify each kind with a topping such as poppy seeds or sesame seeds.
• After folding the appetizers, cover and refrigerate for use in the next 24 hours; otherwise, freeze them solid on the baking sheet, then transfer them to containers with tight-fitting lids and return them to the freezer.
• Bake the triangles, uncovered, in a preheated 350 degree oven for 15 minutes (20 to 25 minutes if frozen) or until they are golden brown.