Kreatopita (Meat Pie With Phyllo Crust) Recipe

Greek meat pie
LauriPatterson / Getty Images
Prep: 45 mins
Cook: 3 hrs
Total: 3 hrs 45 mins
Servings: 12 servings
Nutrition Facts (per serving)
955 Calories
64g Fat
27g Carbs
61g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 955
% Daily Value*
Total Fat 64g 82%
Saturated Fat 23g 116%
Cholesterol 229mg 76%
Sodium 711mg 31%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 61g
Vitamin C 3mg 14%
Calcium 58mg 4%
Iron 6mg 33%
Potassium 830mg 18%
*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.)

In Greek: κρεατόπιτα, pronounced kray-ah-TOH-pee-tah

While the Greeks may be know for their delicious spinach pie known as Spanakopita, they love to wrap all kinds of other things in phyllo, too. 

This delicious greek meat pie uses fresh herbs (that's what makes it a special treat). If fresh aren't available, use dried; however, instead of dried oregano, substitute with dried spearmint. This quantity is for a 16 1/2 x 12 inch (or equivalent) pan (roasting or lasagna pan).

(See: Converting fresh herbs to dry)


  • 1 (1-pound) box phyllo dough, or homemade

  • 6 to 6 1/4 pounds beef, or lamb, cut into small pieces

  • 2/3 cup olive oil

  • 1/2 cup dry red wine

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1 tablespoon tomato paste

  • 1 cup long-grain rice

  • 2 medium onions, finely chopped

  • 5 to 6 garlic cloves, finely chopped

  • 1 heaping tablespoon mint, finely chopped

  • 1 tablespoon oregano, finely chopped

  • 1 level tablespoon dill or fennel leaves, finely chopped

  • 2 tablespoons parsley fresh

  • 3 to 4 cups water

Steps to Make It

  1. Gather the ingredients.

  2. Sauté the onion and garlic in hot olive oil.

  3. When the onion softens, add the meat and brown well.

  4. Dissolve the tomato paste in the wine and stir in, along with salt, pepper, herbs, and water.

  5. Cover, reduce heat, and simmer for 1 1/2 to 2 hours until the meat is very tender and there's some liquid in the pan. (Cooking time and the amount of water needed will depend on the meat. If more water is needed during cooking, add boiling water.)

  6. Stir in rice and turn off heat. Prepare the phyllo.

  7. Preheat oven to 340F (170C). Oil a 16 1/2 x 12 inch pan (or equivalent).

  8. Place the bottom sheet of phyllo on the bottom and spread filling evenly.

  9. Place the smallest sheet of phyllo on top of the filling, brush with olive oil, and place the final sheet of phyllo on top, and brush with oil.

  10. Tuck or crimp edges of the dough, and bake at 340F (170C) for 1 hour.

  11. The kreatopita is done when the corners of the crust don't stick to the pan.

  12. Remove the pan from the oven and cover with a clean towel for 1 hour before serving.

  13. Cut into 4-inch pieces and enjoy!


  • If making homemade crust isn't for you, use one 1-pound box of prepared phyllo sheets. Use 1/2 on the bottom, brushing only the top sheet with oil, and 1/2 on top, brushing only the top with oil.
  • If using leftover roasted meat, prepare as directed but simmer for 40-45 minutes only.

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