Greek Phyllo Meat Pie (Kreatopita)
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Greek Phyllo Meat Pie, known as “Kreatopita” in Greek, is a delicious dish made with layers of thin phyllo pastry filled with a mixture of seasoned ground lamb or beef, with eggplant, zucchini, tomatoes along with herbs and spices.
The phyllo sheets are brushed with butter between each layer, creating a flaky and crispy crust when baked.
Looking for more traditional Greek dishes? Make sure to try my recipes for Big Greek Salad, Greek Whole Roasted Chicken, Layered Greek Dip, and Chocolate Baklava for dessert too!
This Mediterranean meat pie can be served as a main course or as part of a mezze platter. It’s a versatile dish that can be enjoyed warm or at room temperature, making it suitable for various occasions – like my picnic.
For this month’s Cooking with Astrology “Leo” picnic, I knew that I needed something other than a sandwich for the main course. I want each of these picnic meals to be different and exciting, we will definitely need some variety.
I also wanted something light, easy to package and transport, and able to be served at room temperature. I was right, it was perfect…and delicious!
What you’ll need
- Yellow onion
- Ground beef or lamb
- Zucchini and eggplant
- Diced tomatoes
- Italian parsley, coriander, and oregano
- Pecorino Romano cheese or hard cheese of your choice
- Store-bought Phyllo dough sheets – also called filo pastry sheets
- Butter or olive oil
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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- Large Skillet
- Cutting Board & Chefs Knife
- Wooden Spoon
- Boxed Grater for the cheese
- 9 x 13 Cake Pan
- Silicone Pastry Brush
How to make Greek Summer Meat Pie
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 2 minutes to soften. Stir in the ground meat and cook for five minutes.
Add the eggplant, zucchini, and tomatoes.
Stir to combine and then stir in the parsley, salt and pepper.
Cover and cook for 20 minutes. Stir in the coriander and oregano and cook for an additional 10 minutes.
Filling should be relatively dry. If not, drain excess liquid. I just tilt the pan between the burners – you can also prop up on a bowl or skillet.
Let the liquid drain to the bottom and remove it with a large spoon.
Stir in the grated cheese and set aside.
Preheat the oven to 350°F (175°C). Butter the bottom of a 9 x 13 pan and begin layering 6 sheets of phyllo sheet in the bottom of the pan, brushing each layer with butter as you go.
Spread the meat mixture over the phyllo layers.
Top with remaining phyllo sheets, buttering between each layer. Score the top few layers of phyllo into 9 squares with a sharp knife. You don’t need to cut all the way through to the bottom.
My brain saw phyllo and cut it into diamonds like I do with baklava. It turns out really pretty, but it breaks apart when you cut it into squares to serve.
Bake for 35 to 40 minutes, until golden brown and crispy.
Allow to cool for 10 minutes before this delicious Greek pie.
I looked for a Greek red wine to serve with this meal, and the guy in the wine department started laughing. So I went with a Pinot Noir and stemless wine glasses that would not fall over.
Not only could I not find Greek wine in Iowa, but there is no Greek cheese available either. I substituted Pecorino Romano for the kefalotyri, use whichever you prefer/can find.
Storage and Leftovers
Let the pie cool completely at room temperature before storing it. This helps prevent condensation, which can make the crust soggy.
Once cooled, wrap the leftover pie tightly in plastic wrap or aluminum foil. Make sure it’s well-sealed to prevent air from entering.
Place the wrapped pie in the refrigerator. It can typically be stored in the fridge for up to 3-4 days.
When you’re ready to enjoy the leftovers, preheat your oven to around 350°F (175°C). Unwrap the pie and place it on a baking sheet. Reheat it in the oven until warmed through, about 15-20 minutes. You can also reheat individual slices in the microwave for a quicker option.
FAQ’s
Keep the phyllo pastry covered with a damp towel while you’re working with it to prevent it from drying out and becoming brittle.
Absolutely! You can use a combination of ground lamb and beef, one or the other, or substitute ground chicken or turkey.
Yes, you can assemble the pie ahead of time and refrigerate it before baking. Alternatively, you can also freeze the unbaked pie for future use. Just make sure to thaw it completely before baking.
Brushing each layer of phyllo pastry with olive oil or melted butter helps to achieve a crispy and golden crust. Make sure to evenly coat each layer.
Absolutely! Feel free to customize the filling by adding feta cheese, spinach, roasted peppers, or olives for additional flavor and texture.
Bake the pie in a preheated oven at 350°F (175°C) for approximately 35-50 minutes, or until the crust is golden brown and the filling is cooked through. However, oven temperatures and baking times may vary, so it’s best to keep an eye on it.
More delicious Greek recipes in this picnic
- Greek Eggplant Dip {melitzanosalta}
- Greek lettuce salad with Creamy Feta Dressing
- There is no dessert in the basket, because we are going home for Pistachio Ice Cream with Pistachio Praline!
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Greek Phyllo Meat Pie – Kreatopita
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 1 pound ground lamb, beef, turkey, or chicken
- 2 medium zucchini scrubbed and cubed or sliced
- 1 small eggplant cubed or sliced
- 14.5 ounces diced tomatoes drained
- .25 cup chopped Italian parsley
- 0.5 teaspoon ground coriander
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 cup grated, Pecorino Romano cheese kefalotyri if you can find it
- 10 sheets phyllo pastry sheets unrolled and kept covered to avoid drying out
- 6 tablespoons unsalted butter melted
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onions and cook for 2 minutes. Add the ground lamb and cook for an additional 3 minutes.
- Add the zucchini, eggplant, tomatoes, parsley, salt and pepper, and stir to combine. Cover the pan and cook for 20 minutes.
- Stir in the oregano and coriander, cover and cook for an additional 10 minutes.
- Remove pan from heat. Mixture should be relatively dry. Drain remaining liquid. Adjust seasonings, add salt and pepper. Stir in the grated cheese, and set aside.
- Preheat oven to 350°F (175°C).
- Butter the bottom of a 9 x 13 pan and begin layering 6 sheets of phyllo sheet in the bottom of the pan, brushing each layer with butter as you go.
- Spread the meat mixture over the phyllo layers, and top with remaining phyllo sheets, again buttering between each layer.
- Score the top few layers of filo dough into 9 squares. You don’t need to cut all the way through to the bottom.
- Bake for 35 to 40 minutes, until golden brown and crispy.
- Remove from oven and allow to cool for 10 minutes before serving.
Notes
- Allow pie to cool completely, then wrap tightly in plastic wrap or place in an airtight container for 3-4 days.
- Reheat in a 350°F. oven until warmed through, 15-20 minutes, or an air fryer on 280°F. until heated through.
- Feel free to customize the filling by adding feta cheese, spinach, roasted peppers, or olives for additional flavor and texture.
- Keep the phyllo pastry covered with a damp towel while you’re working with it to prevent it from drying out and becoming brittle.
- See original post for all additional tips.
Getting laughed at in the wine store sounds like something that would happen to me:) Looks delicious… the color on the top is just gorgeous!
Anything Greek is a favorite of mine, and this phyllo meat pie is one great idea! I’ve been wanting to make something with the phyllo in my freezer, but like you said, there aren’t enough hours in the day. 🙂
Thanks for the tutorial. It looks like a really yummy recipe and I’m excited to get some filo and try it out.
I wasn’t aware Greek cheese even existed, but I hope your lunch felt Greek enough without it.
Hi Lisa! Fab dish, it’s on my shortlist for a feature
Thank you so much Carole. 🙂
When i was a kid my mom’s friend made a Greek me meat pie that’s had a more tomato based sauce in it and some farmers cheese. I am trying to recreate it and came across this recipe. I am glad to have found it.