
If there’s one dish that captures the essence of Greek comfort food, it’s kreatopita—a rich and savory meat pie loved across the country.
Whether served at family gatherings, festive occasions, or as a hearty dinner, kreatopita brings together bold flavors and traditional techniques to create a truly satisfying meal.
What Is Kreatopita?
Kreatopita (κρεατόπιτα) translates to “meat pie” and is a beloved staple of Greek cuisine. While recipes can vary by region, the dish typically features a flaky or tender dough filled with a mixture of seasoned meat, herbs, and often cheese. The filling can range from lamb or beef to pork, making it versatile and customizable for different tastes.
The Heart of the Dish
The magic of kreatopita lies in its filling. In many recipes, boiled or slow-cooked meat is shredded and mixed with fresh herbs like mint or parsley, which add a refreshing note to the hearty dish. Traditional Greek cheeses like graviera, mizithra, or feta are often added for creaminess and depth of flavor.
Ingredients
For the Dough
200 ml broth (from the boiled meat)
20 ml clarified butter (stakovoutyro), melted
500 g all-purpose flour
100 g yogurt
9 g dry yeast
1 pinch of salt
1 tsp granulated sugar
For the Filling
700 g boiled lamb, shredded
400 g mizithra cheese
200 g anthotyro cheese
100 g graviera cheese, grated
½ bunch of fresh mint, finely chopped
1 egg yolk (medium), diluted with a bit of water
Salt and pepper to taste
Directions
In the bowl of a stand mixer, combine the broth, yeast, and sugar. Stir gently with a whisk and let the yeast activate.
Add the flour, yogurt, melted clarified butter, and salt. Knead with the dough hook until a smooth dough forms.
Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise for 1 hour.
In a large mixing bowl, combine the mint, graviera, mizithra, anthotyro, salt, and pepper. Mix well and set aside.
Once the dough has risen, divide it in half. Roll out one half on a floured surface into a 32–33 cm round sheet.
Grease a 30 cm round baking pan and lay the dough over it, allowing the edges to hang over. Spread half of the cheese mixture evenly over the dough.
Add the shredded lamb on top, followed by the remaining cheese mixture.
Roll out the second half of the dough into another round sheet and place it over the filling. Trim the excess dough with scissors, folding the edges inward.
Brush the top with the diluted egg yolk, score into triangular portions with a sharp knife, and sprinkle with sesame seeds.
Bake in a preheated oven at 180°C (fan-assisted) for 1 hour to 1 hour and 15 minutes.
Let it cool slightly before cutting and serving.Enjoy your delicious lamb and cheese pie!
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