|Nutritional Guidelines (per serving)|
|Servings: 4 (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||75%|
|Saturated Fat 26g||129%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It comes as no surprise that we have yet another recipe based in phyllo. Phyllo is one of the greatest inventions in the food world. It’s buttery flaky and carried the sweet-savory flavor combinations so well. This tasty Greek meat pie, which is called kreatopita (κρεατοπιτα), is a perfect example of the versatility of phyllo. From baklava to this, it’s can just do so much and taste just as delicious.
The traditional kreatopita gets spruced it up a bit here. While some dishes call using leeks or rice, this version is a different method that reduces the meat in two different kinds of liquid to pack on the flavor. The reducing method gives the meat mixture a nice taste. With the added herbs and light acidity from the tomato paste, you get a balanced yet complex bite that will have people reaching for seconds. Feel free to swap out some herbs to include the ones you like.
- 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)
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 eight 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!
- You’ll only use 1 roll. Save the 2nd for another day. A 9 x 9-inch pan was used here.
- Keep the phyllo you're not using covered with a damp towel.