Introduction
Kreatopita, or Greek meat pie, is one of those rustic, time-honored recipes that brings both comfort and celebration to the table. With golden, buttery phyllo pastry and a rich, savory filling of ground meat, herbs, and rice, this pie is a staple in many Greek households — especially during festive gatherings or Sunday meals.
It’s hearty, flavorful, and incredibly satisfying. Whether you serve it warm for dinner or slice it up for a next-day lunch, kreatopita is a crowd-pleaser every time. If you’ve never made a savory pie before, don’t worry — this recipe is simple and approachable, with ingredients you probably already have in your pantry.
Ingredients
For the Filling:
- 1 lb (450 g) ground beef (or a mix of beef and lamb)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup medium-grain rice (uncooked)
- 1/4 cup tomato paste or 1/2 cup tomato sauce
- 1/4 cup water or beef broth
- 1 tsp dried oregano
- 1/2 tsp dried marjoram (optional)
- 1/4 cup fresh parsley, chopped (or 1 tsp dried)
- Salt and black pepper, to taste
- 2 tbsp olive oil (for sautéing)
For the Pie Assembly:
- 1/2 lb (225 g) phyllo pastry, thawed if frozen
- 1/2 cup melted butter or olive oil (for brushing the phyllo)
- 1 egg (optional, for brushing the top or mixing into the filling for richness)
Instructions
1. Prepare the Filling:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the ground meat and cook until browned, breaking it apart with a spoon.
- Once browned, stir in the tomato paste (or sauce), uncooked rice, oregano, marjoram, parsley, salt, and pepper.
- Pour in the water or broth and stir everything together. Simmer for 5–7 minutes until slightly thickened and the rice begins to absorb the liquid.
- Remove from heat and let the mixture cool slightly. (You can stir in a beaten egg here for extra richness, but it’s optional.)
2. Prepare the Phyllo:
- Preheat your oven to 350°F (180°C).
- Lightly grease a 9×13-inch baking dish or a round pie dish with olive oil or butter.
- Place one sheet of phyllo on the bottom of the dish and brush with melted butter or olive oil.
- Repeat this process with 5–6 sheets, brushing each layer generously.
3. Add the Filling:
- Spread the meat and rice mixture evenly over the layered phyllo.
- Cover the filling with 5–6 more phyllo sheets, again brushing each with butter or oil.
- Tuck in the edges or trim any excess phyllo if needed.
- Optionally, score the top layer gently into serving-size squares to make slicing easier after baking.
4. Bake:
- Bake the kreatopita in the preheated oven for 40–45 minutes, or until the phyllo is golden brown and crisp on top.
- Remove from oven and let it rest for 10–15 minutes before slicing. This helps the filling set and makes for cleaner cuts.
5. Serve:
- Serve warm or at room temperature, paired with a crisp Greek salad, a dollop of tzatziki, or a simple squeeze of lemon.
Why This Recipe Works
- Balanced flavors: The mild spice of oregano and sweetness from the tomato base complement the richness of the meat.
- Perfect texture: The crispy, flaky phyllo contrasts beautifully with the soft, savory filling.
- Make-ahead friendly: The pie can be prepared in advance and baked when ready, or even frozen before or after baking.
- Versatile: You can mix up the meat (beef, lamb, pork), add veggies, or include cheese like feta for extra flavor.
Additional Tips
- Keep your phyllo covered with a damp towel while working — it dries out fast.
- Want a crispier base? Bake the bottom phyllo layers briefly (5–7 minutes) before adding the filling.
- This pie is perfect for meal prep — leftovers are just as delicious the next day.
- Feel free to get creative: add chopped spinach, mushrooms, or crumbled feta to the filling if you’d like.