Print

Greek Phyllo Meat Pie Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

This Greek Phyllo Meat Pie, also known as Burek or Kreatopita, features a savory filling of ground beef or lamb seasoned with aromatic spices like cinnamon and allspice, layered between crisp, buttery sheets of phyllo dough. Perfect for a comforting dinner or a festive gathering, this pie offers a delightful contrast of flaky pastry and rich meat filling.

Ingredients

Scale

Phyllo Dough

  • 1 package phyllo dough (thawed)
  • 1/2 cup melted butter (for brushing phyllo)

Meat Filling

  • 1 lb ground beef or lamb
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1 egg, beaten

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a baking dish generously with butter to prevent sticking and add flavor to the pie base.
  2. Sauté Onion and Garlic: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent. Add the minced garlic and cook for an additional minute to release its aroma without burning.
  3. Cook Meat: Add the ground beef or lamb to the skillet. Cook thoroughly until browned, stirring and breaking up lumps. Drain off any excess fat to keep the filling from becoming greasy.
  4. Season the Filling: Stir in the tomato paste along with ground cinnamon, allspice, salt, and pepper. Continue to cook the mixture for 3 to 4 minutes to blend the flavors well, then remove from heat to cool slightly.
  5. Mix in Parsley and Egg: Once the filling is slightly cooled, stir in chopped fresh parsley and the beaten egg. The egg acts as a binder to hold the filling together while baking.
  6. Layer Phyllo Sheets: Carefully layer 6 to 7 sheets of phyllo dough in the prepared baking dish, brushing each sheet generously with melted butter to create a crisp, golden crust.
  7. Add Filling: Spread the cooled meat filling evenly over the layered phyllo sheets, ensuring a uniform distribution for consistent flavor in each slice.
  8. Top Phyllo Layers: Cover the filling with another 6 to 7 sheets of phyllo, again brushing each sheet with melted butter to ensure a flaky top crust.
  9. Score the Pie: Using a sharp knife, gently score the top layers of phyllo in a diamond or square pattern. This will help the pie cut easier after baking.
  10. Bake: Place the pie in the preheated oven and bake for 40 to 45 minutes until the top is golden brown and crisp.
  11. Rest and Serve: Remove the pie from the oven and let it rest for 10 to 15 minutes. This settling period allows the filling to firm up for clean slices.

Notes

  • Be sure to thaw the phyllo dough completely and keep it covered with a damp cloth while working to prevent it from drying out.
  • You can substitute ground lamb with ground beef depending on your preference or availability.
  • The score marks before baking help serve neat portions, but avoid cutting all the way through the phyllo to maintain structure.
  • Optional spices like nutmeg or oregano could be added for a slightly different flavor profile.
  • Leftover pie makes delicious next-day leftovers or can be reheated gently in an oven or air fryer for crispness.

Keywords: Greek meat pie, phyllo dough recipe, savory meat pie, baked meat pie, Greek cuisine, phyllo pastry

Find it online: https://mixitwitjoe.com/greek-phyllo-meat-pie-recipe/