Greek Meat Pie Recipe (Kreatopita)

Greek Meat Pie

jane kotsiris |

Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 4 servings
Yield: 1 pie
Nutrition Facts (per serving)
1048 Calories
65g Fat
66g Carbs
44g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1048
% Daily Value*
Total Fat 65g 83%
Saturated Fat 28g 141%
Cholesterol 225mg 75%
Sodium 1229mg 53%
Total Carbohydrate 66g 24%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 44g
Vitamin C 3mg 14%
Calcium 167mg 13%
Iron 8mg 42%
Potassium 674mg 14%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 tablespoons olive oil

  • 2 medium onions, diced

  • 1 pound ground beef

  • 1/2 teaspoon oregano

  • 1/2 teaspoon chopped fresh dill

  • Freshly ground black pepper, to taste

  • Salt, to taste

  • 1 teaspoon tomato paste

  • 1/3 cup red wine

  • 1/4 cup chicken broth

  • 1/2 cup crumbled feta

  • 1 large egg

  • 1/2 cup (4 ounces) unsalted butter, melted

  • 1 (16-ounce) box phyllo dough, thawed, at room temperature

Steps to Make It

  1. In a pan over medium-high heat, warm up some olive oil.

  2. Once hot, add in the onions cook until soft and translucent, about 5 minutes.

  3. Next, add in the ground beef, break apart and brown.

  4. Once the meat is brown, add in oregano, dill, pepper, some salt, and tomato paste, mix everything together.

  5. Add in the wine and reduce.

  6. Add chicken broth and reduce.

  7. Once all liquid has been reduced, remove from heat and empty into the bowl.

  8. Add in the feta and egg - mix well.

  9. Set meat mixture aside.

  10. Preheat oven to 350 F.

  11. Brush a square baking pan with some melted butter.

  12. Unroll the phyllo sheets and lay them flat.

  13. Cut the phyllo sheets to match the size of your baking dish.

  14. Take one phyllo sheet and lay it in the baking dish.

  15. Brush with some melted butter and lay another sheet down of phyllo.

  16. Brush that with butter and repeat six more times (phyllo, butter, phyllo).

  17. After the 8th phyllo sheet, pour the meat mixture into the pan and smooth out evenly.

  18. Now, repeat Steps 14 and 15, placing 8 more phyllo sheets over the meat mixture.

  19. When done, score top and place in the oven for 20 to 30 minutes, or until golden brown.

  20. 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.