Meat Pie

Known in Greece as: Kreatopita

A hearty Greek meat pie with spiced minced meat and rice wrapped in golden filo pastry.

TIME BREAKDOWN
Prep: 35 min
Cook: 1h
Total: 1h 35m
Vegetarian
❌
Nuts
❌
Serves
8 - 10
Difficulty
Medium

Ingredients

  • 600g minced beef or lamb
  • 2 large onions, finely chopped
  • 3 cloves garlic, minced
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 100ml red wine
  • 100g short-grain rice
  • 200ml beef stock
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • ½ tsp ground allspice
  • Large bunch fresh parsley, chopped
  • 3 tbsp olive oil
  • Salt and black pepper
  • 3 eggs, beaten
  • 100g grated kefalotiri or parmesan cheese
  • 270g filo pastry (about 12 sheets)
  • 150ml olive oil for brushing

Method

  1. Heat the olive oil in a large pan over medium heat. Add the onions and cook for 5 minutes until softened. Add the garlic and cook for 1 minute.

  2. Increase heat to high, add the mince, and cook until browned, breaking it up with a wooden spoon (8-10 minutes).

  3. Pour in the wine and let it bubble for 2 minutes. Add the tomatoes, tomato purée, cinnamon, oregano, allspice, salt, and pepper.

  4. Add the rice and stock, stir well, and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes until the rice is tender and most of the liquid is absorbed.

  5. Remove from heat, stir in the parsley, and allow to cool to room temperature (about 30 minutes). This is important - if the filling is too hot, it will make the pastry soggy.

  6. Once cool, stir in the beaten eggs and grated cheese. Mix well.

  7. Preheat your oven to 180°C (160°C fan). Grease a 35cm x 25cm baking dish with olive oil.

  8. Layer 6 sheets of filo pastry in the dish, brushing each sheet generously with olive oil before adding the next. Let the edges overhang.

  9. Spread the cooled meat filling evenly over the filo base.

  10. Top with the remaining 6 filo sheets, brushing each with olive oil. Fold the overhanging edges over the top or trim neatly. Score the top into squares, brush generously with oil, and bake for 45-50 minutes until deep golden and crispy. Rest for 10 minutes before serving with Greek salad and yogurt.