Ingredients
-
-
1
-
350
-
2
-
2
-
2
-
1
-
1/2
-
1
-
1
-
4
-
-
500
-
-
Directions
Kreatopita (Greek Meat Pie Using Phyllo Pastry), This is a yummy meat pie often enjoyed in Greece Of course, every household has their own version – this one’s mine The mushrooms are not traditional at all They’re my way of making the pie even tastier and ensuring my kids enjoy a vegetable they wouldn’t otherwise eat This could be served either as a snack (as eaten as street food here in Greece) or as a main, accompanied by a nice salad Great to bring along, fully-baked, to a picnic or potluck , This turned out so fabulous I couldn’t believe how delicious it was, and easy to make I did not add any mushrooms, I had mince meat already cooked with onions so just used that and added a little rose pasta sauce to replace the tomato paste (which I was quite scared would ruin the dish) but I didn’t add that much and the results were spectacular
My only complaint is that since this was the first time I was working with phyllo pastry I think I did something wrong used 5 sheets of phyllo at the bottom, and 5 on the top and brushed each sheet with olive oil but didn’t get a crispy pie, can anyone give me tips on how to improve my phyllo results? I had made 2/3 of the recipe (didn’t have a big enough pan) and so baked it at 350F instead of 375F Would that have made a difference?
Thanks again for the fabulous recipe, planning on assembling this pie and freezing it pre baking for a rainy day when I need a fabulous meal but can’t cook! 🙂
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Steps
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1
Done
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In a Large Saucepan, Coat Bottom of Pan With Olive Oil and Add Ground Beef (and Mushrooms, If Using). Cook, Breaking Up Meat With Back of Spoon, and Stirring Often Until Meat and Mushrooms Are Browned and Liquid Emitted Has Evaporated (make Sure All the Liquid Has Evaporated - You Don't Want a Soggy Pita!). |
|
2
Done
|
Add Onions, Garlic, Tomato Paste, Oregano and Cinnamon and Cook Until Liquid Emitted from Onions Has Evaporated, Too. |
|
3
Done
|
Remove from Heat and Allow to Cool For About 20 Minutes, Stirring a Couple of Times to Bring Hot Filling Up (to Cool Faster). |
|
4
Done
|
Add Cheese, Parsley and Eggs to Meat Filling and Combine Thoroughly to Blend. Taste Filling and Adjust Seasoning to Suit Your Taste. |
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5
Done
|
in a 15 X 10 Inch Pan (or Large Pan), Layer Half the Phyllo Sheets, Brushing Each One Generously With Olive Oil (use a Pastry Brush), Before Adding the Next Sheet of Pastry. |
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6
Done
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Pour the Meat Filling Into the Phyllo-Lined Pan. |
|
7
Done
|
Layer the Remaining Phyllo Sheets in the Same Way, Over the Filling, Brushing Each One Generously With Olive Oil Before Adding the Next Sheet of Pastry. When You Reach the Last Sheet (the Top One), Brush This One Slightly More Generously Than the Rest, Tuck in Any Overhang You Have Neatly Into the Pie and Score Pie, Lengthwise, Into 4, Using the Tip of a Small, Sharp Knife and Making Sure You Don't Cut All the Way Through the Bottom of the Pastry (just the Top Crust and Slightly Into the Filling). |
|
8
Done
|
Position Baking Rack in Bottom Third of Oven and Preheat to 190c (375f). |
|
9
Done
|
Bring Your Pan Next to the Sink and Run the Cold Water Tap. Wet the Tips of Your Fingers and Shake the Water Onto the Pastry. Do This a Few Times to Ensure Droplets of Water Fall All Over the Pastry (this Ensures a Crisp Crust Upon Baking). |
|
10
Done
|
Bake Pie For Approximately One Hour, Until You Achieve a Deep Golden Crust. If You Have a Flat-Bottomed Oven (no Element), Do Put Your Pan on the Floor of the Oven For the Last 20 Minutes or So to Ensure an Even Crisper Bottom Crust. |
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11
Done
|
the Pita Is Best Slightly Warm or at Room Temperature. |
|
12
Done
|
Enjoy! |
