Kreatopia (Greek Meat Pie)

Phyllo dough is one of those things that had always intimidated me. I had always heard it cracked easily, you had to keep it moist while working with it, don’t let it thaw too much, etc. But when I saw this recipe I knew I had to finally conquer my fear and buy a box of phyllo dough from the Greek supermarket and get to work. A damp dish towel is your best friend while working with phyllo. Keep the towel over the sheets while layering and your dough will be just fine.

  • Ingredients:
  • Olive oil
  • 2 medium onions, diced
  • 1 pound ground pork, 3/4 pound ground beef (you can also do all beef or all pork if you prefer)
  • Oregano
  • 1 teaspoon dill, chopped
  • Pepper
  • Salt
  • 2 teaspoons tomato paste
  • 1/4 cup red wine (I used cabernet)
  • 1/4 beef broth (you can also use chicken broth)
  • 3/4 cup feta, crumbled
  • 1 egg
  • 1 stick butter, melted
  • 1 pound box phyllo dough, thawed at room temp.
  1. In a pan over medium-low heat, warm up some olive oil
  2. Add in the onions and cook until soft and translucent
  3. Add in the ground meat (pork & beef, all pork, all beef, whatever you prefer!), break apart, and brown
  4. Once the meat is brown, add in the oregano, dill, pepper, salt, and tomato paste. Mix it all together
  5. Add in the red wine and reduce
  6. Add in the beef (or chicken) broth and reduce
  7. Once all the liquid has been reduced remove from heat and empty into a large mixing bowl
  8. Add in the feta and the egg – mix well
  9. Preheat oven to 350 degrees F.
  10. Brush a 9×13 baking pan with some melted butter
  11. Unroll the phyllo sheets and lay them flat. Drape a damp dish towel over the sheets in-between use
  12. Cut the phyllo sheets to the size of your baking pan
  13. Take one sheet and lay it in the pan
  14. Brush with some melted butter (paying extra attention to the corners and edges) and lay down another sheet
  15. Repeat this six more times (you should have 8 sheets at the bottom)
  16. Pour the meat mixture over the phyllo in the pan and smooth out evenly
  17. Now repeat the steps where you laid down the sheets of phyllo. You should have 8 sheets left, use them all on the top of the meat mixture. Phyllo, butter, phyllo.
  18. When done, score the top and place it in the oven for 30-40 minutes or until golden brown
  19. Remove, cut, and serve hot!
Right before going into the oven
Fresh out of the oven
Sliced and ready to eat!

This was a much easier meal to make than I ever expected it to be. It also made good use of the ground meat I had from Walden Local Meat.

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