Greek Meat Pie: The Ultimate Greek Meat Pie Recipe
Introduction to Greek Meat Pie
Greek Meat Pie, or ‘Kreatopita’, is a delightful dish that brings the flavors of Greece right to your kitchen. With its flaky puff pastry crust and rich meat filling, this recipe is perfect for family gatherings or a cozy night in. It’s not just food; it’s a comforting experience that evokes the warmth of home-cooked meals. Whether you’re a seasoned cook or a beginner, making Greek Meat Pie is a rewarding endeavor that will surely impress your loved ones.
A Personal Story Behind My Greek Meat Pie Journey
Growing up, my grandmother often made Greek Meat Pie during family celebrations. The aroma of baking pastry filled our home, and everyone would gather in the kitchen, eagerly waiting for that first slice. Each bite was a blend of flavors and memories, connecting us to our Greek heritage. Now, I love recreating this dish for my family, sharing the same joy and warmth that my grandmother brought to us.
What Makes This Greek Meat Pie Recipe Special?
What sets this Greek Meat Pie apart is its combination of tender lamb and beef, infused with aromatic herbs and spices, all wrapped in a buttery puff pastry shell. The addition of fresh herbs like parsley and mint elevates the flavor profile, while the creamy cheese adds a delightful richness. It’s a dish that’s not only delicious but also a beautiful centerpiece for any table.
The Full Greek Meat Pie Recipe
Ingredients
- 1 tbsp olive oil
- 11 1/2 oz diced lamb
- 11 1/2 oz diced beef
- Salt, to taste
- 1 brown onion, finely chopped
- 2 large garlic cloves, minced
- 1/2 tbsp tomato paste
- 2 large tomatoes, chopped
- 1 tsp dried marjoram
- 3/4 cups white wine (No alcoholic drinks allowed, please substitute with a non-alcoholic option.)
- 1/4 cup white basmati rice
- A handful of flat-leaf parsley, chopped
- A handful of fresh mint, chopped
- Butter, at room temperature, for greasing
- 1 lb 1 1/2 oz block puff pastry
- 3 1/2 oz kefalotyri or halloumi cheese, grated
- 1 egg, beaten, for egg wash
Instructions
- In a large heavy-bottomed saucepan over medium-high heat, heat the olive oil. Season the diced lamb and beef with salt, then brown them in batches. This step is essential to develop flavor, so don’t overcrowd the pan. Once browned, set the meat aside.
- Reduce the heat to medium-low. In the same pan, add the finely chopped onion and a pinch of salt. Cook for 6-8 minutes until softened and slightly browned. This caramelization adds depth to your filling. Add the minced garlic and cook for another minute.
- Stir in the tomato paste, then add the chopped tomatoes. Cook until the tomatoes break down, creating a rich sauce. Add the marjoram for an aromatic touch.
- Pour in the white wine and let it reduce by half. This step intensifies the flavor. Then, add 3/4 cups of water, bring it to a boil, and let it simmer with the lid on for an hour until the meat is tender.
- While the meat is cooking, chop the parsley and mint. Once the meat mixture has cooled to room temperature, mix in the herbs and uncooked rice. Adjust the seasoning to your taste.
- Preheat your oven to 350°F. Grease a 9-inch square baking dish with room temperature butter to prevent sticking.
- Roll out one half of the puff pastry into a square to line the bottom of the dish. Make sure it covers the edges for a good seal.
- Fill the dish with the meat mixture and brush the edges with the beaten egg for a golden crust.
- Grate the cheese over the filling, adding a creamy layer that melts beautifully.
- Cover with the second puff pastry square, sealing the edges well. Brush the top with the egg wash and cut steam holes to allow steam to escape during baking.
- Bake for an hour, or until the pastry is golden brown and flaky. Let it rest for 15 minutes before serving to allow the filling to set. Enjoy your delicious Greek Meat Pie!
Serving Suggestions and Variations for Greek Meat Pie
Greek Meat Pie is delicious on its own, but you can serve it with a fresh Greek salad or tzatziki sauce for a refreshing contrast. For variations, consider adding spinach or feta cheese for extra flavor. If you want a vegetarian option, substitute the meat with mushrooms or lentils for a hearty alternative that’s just as satisfying.
Frequently Asked Questions About Greek Meat Pie
Can I make this pie ahead of time? Yes! You can prepare the filling and assemble the pie, then refrigerate it before baking. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge.
What can I use instead of puff pastry? If you prefer a different crust, you can use phyllo dough for a lighter texture. Just layer several sheets and brush with butter in between for added richness.
How do I store leftovers? Store any leftover pie in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Greek Meat Pie
Equipment
- heavy-bottomed saucepan For browning meat and cooking filling.
- Rolling Pin To roll out puff pastry.
- 9-inch square baking dish For baking the pie.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 11.5 oz diced lamb
- 11.5 oz diced beef
- Salt
- 1 brown onion finely chopped
- 2 large garlic cloves minced
- 0.5 tbsp tomato paste
- 2 large tomatoes chopped
- 1 tsp dried marjoram
- 0.75 cups white wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 0.25 cup white basmati rice
- flat-leaf parsley a handful, chopped
- fresh mint a handful, chopped
- Butter at room temperature for greasing
- 1.5 lb block puff pastry
- 3.5 oz kefalotyri or halloumi cheese grated
- 1 egg beaten for egg wash
Instructions
- In a large heavy-bottomed saucepan over medium-high heat, heat the olive oil. Season the diced lamb and beef with salt, then brown them in batches. Once browned, set the meat aside.
- Reduce the heat to medium-low. In the same pan, add the finely chopped onion and a pinch of salt. Cook for 6-8 minutes until softened and slightly browned. Add the minced garlic and cook for another minute.
- Stir in the tomato paste, then add the chopped tomatoes. Cook until the tomatoes break down, creating a rich sauce. Add the marjoram for an aromatic touch.
- Pour in the white wine and let it reduce by half. Then, add 3/4 cups of water, bring it to a boil, and let it simmer with the lid on for an hour until the meat is tender.
- While the meat is cooking, chop the parsley and mint. Once the meat mixture has cooled to room temperature, mix in the herbs and uncooked rice. Adjust the seasoning to your taste.
- Preheat your oven to 350°F. Grease a 9-inch square baking dish with room temperature butter to prevent sticking.
- Roll out one half of the puff pastry into a square to line the bottom of the dish. Make sure it covers the edges for a good seal.
- Fill the dish with the meat mixture and brush the edges with the beaten egg for a golden crust.
- Grate the cheese over the filling, adding a creamy layer that melts beautifully.
- Cover with the second puff pastry square, sealing the edges well. Brush the top with the egg wash and cut steam holes to allow steam to escape during baking.
- Bake for an hour, or until the pastry is golden brown and flaky. Let it rest for 15 minutes before serving to allow the filling to set. Enjoy your delicious Greek Meat Pie!