Hellenic Meat Pies – Kreatopita (Vegetarian Substitution Also Included)Makes 12
Serves 6 (2 per person)-add side salad
Approx $4.20 per serve
This is one of many pies that are made on a daily basis in households around Greece. Pie making has its origins in Ancient Greece. The combination of meat with cinnamon, cloves, and nutmeg is a common blend in Greek cookery. This combination is also used for pastitso “Greek lasagna” and for stuffing vegetables, a culinary tradition and pastime. This pie is a specialty in many regions of Greece including in the Peloponnese.
12 sheets filo pastry
1 kilo extra lean beef mince meat
- You can substitute the haloumi for other cheeses such as kefalotiri and kefalogaviera.
- Or use cubed pieces of meat, done often used in Greece.
1 cup spring onions, finely chopped
2 cloves of garlic, chopped
1 cup chopped tomatoes
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Salt and paper to taste
2 tablespoons extra virgin olive oil
1/2 cup grated feta cheese
½ cup grated haloumi cheese
1 cup flat leaf parsley, chopped
Extra olive oil for brushing
Place the extra virgin olive oil in a frying pan or skillet and heat this up. Add the onions, garlic and mince meat and cook meat until it has browned. It is important to keep turning the meat so it does not form big lumps. Towards the end season with some salt and pepper and add the cinnamon, clove and nutmeg.
When the meat has browned add the tomatoes and mix through well. Allow the meat to simmer on low heat for 5 minutes. Remove from heat and allow the meat to cool down to room temperature. When the meat has cooled down add the parsley, feta, cheeses and eggs and mix well. Mix the ingredients well.
Remove the filo from the packet and cut it into 4 long strips. Then cut it into 5 cm by 5 cm squares. Place the filo squares between two clean tea towels so it does not dry. Brush a muffin baking tray for 12 with olive oil and add two pieces of filo on each base and brush with olive oil. Keep adding two pieces at a time until you cover the bottom and sides with filo. This should take approximately 12-13 square pieces for each one.
Spoon the mince meat mixture into each muffin mould. Season each one with sea salt and cracked pepper. Place the baking tray in a pre-heated oven for 30-35 minutes on 160C. Serve whilst still hot.
Located in the heart of Bondi Junction, Greekalicious offers Sydney’s most authentic Greek cooking experience. Teacher Maria Benardis mixes ancient Greek and modern dishes with her passion for regional traditions, storytelling and lively music. Using certified organic ingredients all classes include a full sit down meal with plenty of quality Australian wine.
1st Floor ‘The Intuitive Well Center’
70 Bronte Road, Bondi Junction
Ph: (612) 9331 0734 (m) 0432 954 187
If you'd like more delicious recipes and wine pairings
, join my newsletter.
Visit Maria Benardis, Greekalicious
's wine and food blog
Greekalicious Cooking School.