There are certain smells that instantly take me back to my childhood. One of them is the rich aroma of a freshly baked kreatopita coming out of the oven.

My grandmother always said, “a good pie feeds both the stomach and the soul.”

She was right.

This traditional Greek meat pie is rustic, filling, and made with love. It’s not just about the juicy ground meat and the flaky layers of homemade phyllo—it’s about gathering around the table, cutting generous slices, and sharing them with the people you love.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the homemade phyllo dough:

500 g (4 cups) all-purpose flour

1 tsp salt

2 tbsp olive oil

1 tbsp vinegar or lemon juice

250 ml (1 cup) lukewarm water (approximately, add gradually)

Flour (for rolling out the dough)

For the meat filling:

500 g (1 lb) ground beef or lamb (or a mix)

2 medium onions, finely chopped

2 medium carrots, grated (optional, adds sweetness)

3 tbsp olive oil

2 cloves garlic, minced

1/2 cup fresh parsley, chopped

1/2 cup fresh dill (optional, traditional in some regions)

1 tsp ground cinnamon (optional, for authentic Greek flavor)

1 tsp paprika

Salt and freshly ground black pepper, to taste

2 eggs, lightly beaten

100 g (1 cup) grated kefalotyri or parmesan cheese

For assembling:

Olive oil or melted butter (for brushing the phyllo layers)

1 egg yolk, lightly beaten (for glaze)

Directions

Prepare the phyllo dough:

In a large bowl, mix the flour and salt.

Add olive oil, vinegar, and gradually pour in the lukewarm water while mixing. Knead until a soft, elastic dough forms.

Divide the dough into 4 equal balls, cover with a towel, and let rest for 30 minutes.

Roll each ball into a thin sheet on a floured surface, using cornstarch to prevent sticking.

Prepare the filling:

Heat olive oil in a large pan. Sauté onions until soft, then add garlic.

Add ground meat and cook until browned. Stir in carrots, parsley, dill, and spices.

Season with salt and pepper. Let mixture cool slightly.

Mix in the beaten eggs and grated cheese.

Assemble the pie:

Preheat oven to 180°C (350°F).

Brush a rectangular baking pan with olive oil. Place the first phyllo sheet, letting edges hang over the sides. Brush with oil. Repeat with a second sheet.

Spread the meat filling evenly. Cover with the remaining two phyllo sheets, brushing each with oil. Fold the overhanging edges inwards to seal.

Brush the top with beaten egg yolk.

Score the top lightly into serving portions with a sharp knife.

Bake for 50–60 minutes, until golden and crisp.

Serve:
Allow the kreatopita to rest for 10–15 minutes before slicing. Serve warm with a glass of wine or yogurt on the side.