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Kreatopita Recipe

Delicious Kreatopita Recipe: Greek Comfort in Every Bite

This Kreatopita recipe is a savory meat pie wrapped in flaky phyllo, a comforting tradition that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb Ground Beef Can be swapped for ground lamb.
  • 1 medium Onion Finely chopped.
  • 1 cup Rice Par-cooked brown rice recommended.
  • 1 cup Tomato Sauce Can substitute with tomato paste.
  • 1 tsp Oregano Fresh or dried.
  • to taste Salt & Pepper Adjust according to taste.
For the Phyllo Layers
  • 10 sheets Phyllo Dough Keep covered with a damp towel.
  • 1/2 cup Butter or Oil Use melted for layering.

Equipment

  • Large skillet
  • Baking Dish
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat olive oil over medium heat. Sauté finely chopped onion for 5-7 minutes until soft and translucent.
  2. Add ground beef to the skillet, breaking it apart. Cook for 8-10 minutes until the meat is browned.
  3. Stir in par-cooked rice, tomato sauce, oregano, salt, and pepper. Simmer on low heat for about 10 minutes.
  4. Preheat oven to 180°C (350°F). Brush a baking dish with melted butter or oil.
  5. Layer five sheets of phyllo in the dish, brushing each with butter or oil, letting edges hang over.
  6. Spread the beef and rice filling evenly over the phyllo layers.
  7. Cover filling with five more sheets of phyllo, brushing with butter or oil, and tuck edges under.
  8. Bake for 40-45 minutes until golden brown. Let rest for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 6mgCalcium: 2mgIron: 15mg

Notes

Store leftovers covered for up to 3 days in the fridge. To freeze, wrap individual slices tightly and keep for up to 2 months.

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