Traditional Greek Filo Meat Pie (kreatopita)
 
Prep time
Cook time
Total time
 
A delicious recipe for a hearty meat filo pie, from Northern Greece
Author:
Recipe type: Main Course
Cuisine: Greek
Serves: 6
Ingredients
  • The pastry:
  • 8 oz. filo (1/2 package), thawed and at room temperature
  • The yogurt-egg mixture:
  • 2 TBSP. Greek yogurt, plain
  • 1 egg
  • 2 TBSP. butter, melted
  • The meat filling:
  • 2 TBSP. olive oil
  • 1 large onion
  • 2 garlic cloves
  • 1 lb. lean ground beef
  • 1 tsp. salt
  • ½ tsp. ground pepper
  • ½ tsp. cumin
  • 1 tsp. coriander
  • ½ tsp. cinnamon
  • ½ cup tomato passata
  • ½ cup water
  • 2 TBSP. fresh parsley, chopped (optional)
  • For the topping:
  • Sesame seeds
  • Olive oil or melted butter
Instructions
  1. For the meat filling: heat the olive oil in a large skillet under medium-high heat. Cook the onion for a few minutes and then add the garlic. Cook for two minutes more until softened and lightly browned.
  2. Add the ground beef to the skillet and brown well, breaking it up as you go with a wooden spoon. Stir in the seasonings and spices and cook for a few more minutes.
  3. Add the tomato passata and the water and reduce the heat. Simmer the mixture until most of the water is evaporated but it is still moist. Taste and adjust the seasonings. Stir in the fresh parsley and set aside to cool completely.
  4. For the yogurt-egg mixture: in a small bowl, stir the yogurt, egg, and cooled melted butter together and set aside.
  5. Turn on the oven to 375°F.
  6. For the filo: open the thawed filo packet and unroll it. Remove one layer of filo and place on a clean surface. Cover the remainder of filo with a tea towel while you work so the rest of the stack does not dry out.
  7. Lightly brush the surface of the filo with some of the yogurt mixture (you do not have to cover every inch). Repeat with a second layer of filo, and brush that too with some of the yogurt mixture. Top with a third layer of filo, but do not brush that layer with the yogurt mixture.
  8. Place one third of the cooled meat mixture along the left edge of the filo stack. Gently roll up the filo towards the right side, making sure the log is not rolled too tightly.
  9. Gently twist the filo log to form a spiral. Lift it carefully and place it in a heavy bottomed skillet lined with parchment paper. Create a second and a third filo log following the same procedure. Continue forming the spiral by placing each log inside the end of the previous one. It does not have to be perfect!
  10. Brush the top of the spiral with some melted butter, or olive oil, sprinkle with some sesame seeds, and bake for about 40 minutes, or, until the top is golden brown. Remove from the oven, slide into a platter, and let it cool. Cut into wedges and serve with a nice, green salad.
Notes
Make ahead: you can assemble the whole dish ahead of time and freeze it. Then you can either thaw slightly and bake, or, bake straight from the freezer.

Storing: You can store the filo meat pie in the refrigerator for up to four days. To reheat, place the slices you need to warm up in a hot oven for about 10-12 minutes. Do not microwave as the filo will become mushy!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/traditional-greek-filo-meat-pie-kreatopita/