Kreatopita (Greek Meat Pie Using Phyllo Pastry) Recipe

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Kreatopita (Greek Meat Pie Using Phyllo Pastry)
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Ingredients
13
Count
Nutrition
216
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. 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. Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too.
  3. 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. Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste.
  5. 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.
  6. Pour the meat filling into the phyllo-lined pan.
  7. 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. Position baking rack in bottom third of oven and preheat to 190°C (375°F).
  9. 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. 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.
  11. The pita is best slightly warm or at room temperature.
  12. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 216.38 Kcal (906 kJ)
Calories from fat 84.33 Kcal
% Daily Value*
Total Fat 9.37g 14%
Cholesterol 68.14mg 23%
Sodium 263.14mg 11%
Potassium 276.66mg 6%
Total Carbs 17.9g 6%
Sugars 2.73g 11%
Dietary Fiber 1.23g 5%
Protein 15.41g 31%
Vitamin C 5.8mg 10%
Iron 1.7mg 9%
Calcium 78.7mg 8%
Amount Per 100 g
Calories 171.17 Kcal (717 kJ)
Calories from fat 66.71 Kcal
% Daily Value*
Total Fat 7.41g 14%
Cholesterol 53.9mg 23%
Sodium 208.16mg 11%
Potassium 218.85mg 6%
Total Carbs 14.16g 6%
Sugars 2.16g 11%
Dietary Fiber 0.98g 5%
Protein 12.19g 31%
Vitamin C 4.6mg 10%
Iron 1.3mg 9%
Calcium 62.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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