Kreatopita Meat Pie With Phyllo Crust Food

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GREEK MEAT PIE RECIPE (KREATOPITA)



Greek Meat Pie Recipe (Kreatopita) image

Give this tasty recipe for kreatopita a try. A delicious Greek meat pie, kreatopita is a flavorful meat mixture wrapped din phyllo.

Provided by Kenton Kotsiris

Categories     Appetizer     Dinner     Lunch     Entree

Time 55m

Number Of Ingredients 14

3 tbsp. olive oil
2 medium onions (diced)
1 lb. beef (ground)
1/2 teaspoon oregano
1/2 teaspoon dill (fresh, chopped)
Pepper (to taste)
Salt (to taste)
1 teaspoon tomato paste
1/3 cup red wine
1/4 cup chicken broth
1/2 cup feta (crumbled)
1 egg
1/2 cup butter (melted)
1 lb. box of phyllo (1 roll thawed at room temperature)

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

KREATOPITA (GREEK MEAT PIE USING PHYLLO PASTRY)



Kreatopita (Greek Meat Pie Using Phyllo Pastry) image

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

olive oil
1 kg ground beef
350 g mushrooms, chopped fine, as for duxelles (optional)
2 large onions, small dice
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon dried oregano (Mediterranean is best)
1/2 teaspoon ground cinnamon (optional)
1 cup grated parmesan cheese or 1 cup kefalotiri
1 cup chopped minced parsley
4 eggs, beaten to blend
salt and pepper
500 g phyllo pastry

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

MEAT PIE WITH PHYLLO DOUGH



Meat Pie with Phyllo Dough image

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

1 lb lean ground beef
10 sheets phyllo dough
6 tablespoons tomato paste
olive oil-flavored Pam
2 tablespoons olive oil
1 small onion, finely chopped
6 cloves garlic, crushed or minced
8 ounces feta cheese, crumbled
1/4 teaspoon cinnamon (or to taste)
1/4 teaspoon allspice (or to taste)
salt and pepper

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

KREATOPITA (MEAT PIE WITH PHYLLO CRUST) RECIPE



Kreatopita (Meat Pie With Phyllo Crust) Recipe image

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

1 quantity of Best Homemade Phyllo for Filled Pies (see below)
6 to 6 1/4 pounds beef (or lamb, cut in small pieces)
2/3 cup olive oil
1/2 cup dry red wine
2 teaspoons of salt
1/2 teaspoon pepper
1 tablespoon tomato paste
1 cup long-grain rice
2 medium onions (finely chopped)
5 to 6 cloves garlic (finely chopped)
1 heaping tablespoon mint (fresh and finely chopped)
1 heaping tablespoon oregano (fresh and finely chopped)
1 level tablespoon dill (fresh and finely chopped or fennel leaves)
2 tablespoons flat-leaf parsley (fresh and finely chopped)
3 to 4 cups of water

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

GREEK MEAT PIE (KREATOPITA)



Greek Meat Pie (Kreatopita) image

If you are looking for a classic Greek meat pie, then this recipe for Kreatopita will be just what you need! Combining two different types of meat, it is a traditional, rustic pie you would see in villages across parts of Greece

Provided by Eli K. Giannopoulos

Categories     Sides

Time 3h

Number Of Ingredients 17

1 tbsp olive oil
325g diced lamb (11 1/2 oz)
325g diced pork (11 1/2 oz)
salt
1 brown onion
2 large garlic cloves
1/2 tbsp tomato paste
2 large tomatoes
1 tsp dried marjoram
200ml white wine (3/4 cups)
50g white basmati rice (1/4 cup)
handful flat leaf parsley
handful fresh mint
butter, at room temperature
500g block puff pastry (1 lb 1 1/2 oz)
100g kefalotyri or halloumi cheese (3 1/2 oz)
1 egg

Steps:

  • To make the filling for this traditional Kreatopita, heat the olive oil in the bottom of a large heavy bottomed, lidded saucepan or casserole dish set over a medium high heat. Salt the meat well and fry the meat in batches until well browned, adjusting the heat if necessary to make sure you don't get burnt bits on the bottom of the pan. Set the meat aside.
  • Lower the heat to medium low. Finely chop the onion and gently fry it along with another pinch of salt in the fat leftover from the meat for 6-8 minutes until the onion has softened and started to brown. Peel and crush the garlic cloves and add them to the onion, cooking for a further minute until aromatic.
  • Stir in the tomato paste and cook for another minute or two until slightly caramelised. Roughly chop the tomatoes and stir them in too, cooking for another few minutes until they start to break down. Add the dried marjoram.
  • Add the wine and allow to reduce by half. Add 200ml / 3/4 cups water, and turn up the heat to bring the filling up to a boil. Reduce to low, clap on the lid and leave to simmer for an hour, until the meat is tender.
  • Roughly chop the herbs and stir them into the pie filling, along with the uncooked rice. Leave to cool to room temperature.
  • Check the seasoning of the cooled pie filling, adding pepper and more salt if necessary.
  • To assemble the Kreatopita, pre-heat the oven to 180 degrees Celsius / 350 Fahrenheit and liberally butter your deepest square baking dish roughly 22 cm / 9 inches square.
  • Divide the puff pastry block into two, one half slightly smaller than the other to make the lid.
  • On a well floured surface, roll the larger pastry block out into a large square, large enough to comfortably line the dish with a few centimetres / at least 1/2 inch to spare above the filling line. Use this to line the dish, using your fingers to push the pastry into the corners.
  • Spoon in the filling. Lightly beat the egg, and brush the exposed edge of the pastry along the top.
  • Grate the cheese and sprinkle it evenly across the top of the pie filling.
  • Roll out the second block of pastry and top the pie with it, pressing down to seal the pastry along the egg wash line and trimming off any excess. Brush the top with egg wash and cut two small holes in the middle of the pie to allow steam to escape.
  • Bake for 1 hour until the pastry is golden. Leave to stand for 15 minutes before cutting and serving. Enjoy!

GREEK MEAT PIE (KREATOPITA)



Greek Meat Pie (Kreatopita) image

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

9 ounces yogurt, Greek strained
1 egg
4 ounces margarine, at room temperature
2 teaspoons baking powder
1 teaspoon salt
1 egg yolk, beaten to mix with the milk
1 tablespoon skim milk, for the finish with the egg
1 cup flour, may need more to make a pliable but non-sticky dough
1 1/4 lbs extra lean ground beef
1 onion, sliced
3 eggs
9 ounces regato cheese
4 tablespoons skim milk, heated, to make bechamel sauce
1/4 teaspoon flour, to make bechamel sauce
1/4 teaspoon margarine, to make bechamel sauce
1/4 teaspoon cinnamon
1 tablespoon biscotti, crumbled can use other dry baked bread

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.

EGYPTIAN SPICY MEAT PIE IN A PHYLLO CRUST



Egyptian Spicy Meat Pie in a Phyllo Crust image

Make and share this Egyptian Spicy Meat Pie in a Phyllo Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h40m

Yield 24 triangles

Number Of Ingredients 19

2 tablespoons olive oil
1 small white onions (about 1 cup) or 1 small yellow onion, chopped (about 1 cup)
4 small garlic cloves, finely chopped
1 lb lean ground sirloin
1 small green bell pepper, finely chopped (about 1 cup)
2 tablespoons chopped hot green chili peppers (long green chili or jalapeno)
1 teaspoon salt
1 tablespoon fresh ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1/2 teaspoon spanish sweet paprika
20 sheets phyllo dough
12 tablespoons unsalted butter, melted
1 quart yogurt (whole milk or low-fat but not nonfat)
2 garlic cloves, finely chopped
1/2 cup extra virgin olive oil
salt

Steps:

  • Prepare pan: generously butter a 13x9-inch baking pan; set aside.
  • To prepare filling: heat oil in a wide saute pan over moderate heat; add in the onion; cook just until the onion is beginning to color, about 5 minutes.
  • Stir in the garlic; cook for a few seconds longer, making sure the garlic doesn't burn.
  • Use a wooden spoon to stir in and break up the ground beef; cook for 10 minutes, continuing to break up any large clumps.
  • Stir in bell pepper and the chili along with the seasonings; simmer mixture until the meat is completely cooked through, about 5 minutes.
  • Scrape the mixture into a bowl; cool to room temperature.
  • Assemble the pie: place a phyllo sheet in the bottom of the prepared pan and drizzle with butter.
  • Place another sheet on top of the first and drizzle with butter; repeat to make a bottom crust of 10 sheets of dough.
  • Spread the meat filling evenly on the dough and top the filling with another 10 sheets of dough, drizzling butter between the layers as for the bottom crust (butter the top sheet).
  • Use a sharp knife to cut through about half the layers of the top crust into 3 inch squares, then cut across the squares in the same way to make triangles; cover and refrigerate until ready to bake.
  • Make the yogurt sauce: line a strainer with wet cheesecloth or a paper towel and scrape the yogurt into it.
  • Place the strainer over a bowl and cover loosely with plastic wrap.
  • Refrigerate the yogurt and allow it to drain overnight; after the yogurt has drained, scrape it into the bowl of a food processor fitted with the steel blade.
  • Add in garlic and let processor run for 30 seconds; with the processor running, drizzle in the oil through the feed tube.
  • Scrape the sauce into a bowl, whisk in salt to taste, cover it with plastic wrap and refrigerate until needed.
  • When you are ready to bake the pie, set oven rack in middle of oven and preheat to 375°F.
  • Bake the pie until the dough is well baked through, about 40 minutes.
  • Brush the top of the pie with butter or olive oil as soon as you remove it from the oven.
  • Serve the pie immediately or let cool to room temperature.
  • To serve: using the markings on the top crust as your guide, cut through the filling and bottom crust with a sharp knife; use an offset spatula or pie server to lift the section from the pan; place each on a plate and spoon some of the yogurt sauce next to the pastry.

Nutrition Facts : Calories 215.1, Fat 16.1, SaturatedFat 6.5, Cholesterol 34.7, Sodium 203.2, Carbohydrate 11.2, Fiber 0.5, Sugar 2.2, Protein 6.6

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