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Greek Phyllo Meat Pie Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 to 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Description

This Greek Phyllo Meat Pie, also known as ‘Bougatsa’ or ‘Kreatopita’, features layers of crispy, buttery phyllo dough filled with a savory mixture of ground beef or lamb, onions, garlic, and aromatic spices like cinnamon and allspice. Baked to golden perfection, this hearty and flavorful pie is perfect as a comforting main dish for family meals or special occasions.

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 Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a baking dish with butter to prevent sticking.
  2. Sauté Aromatics: In a skillet over medium heat, warm the olive oil and sauté the chopped onion until it becomes soft and translucent. Add minced garlic and cook for an additional minute to release its aroma.
  3. Cook Ground Meat: Add the ground beef or lamb to the skillet. Cook thoroughly until browned, breaking it up with a spoon. Drain any excess fat to keep the filling from becoming greasy.
  4. Add Seasonings and Simmer: Stir in the tomato paste, ground cinnamon, ground allspice, salt, and pepper. Cook the mixture for 3 to 4 minutes to blend the flavors well, then remove from heat.
  5. Incorporate Parsley and Egg: Allow the meat filling to cool slightly. Stir in the chopped fresh parsley and the beaten egg, which will help bind the filling together.
  6. Layer Phyllo Sheets: Place 6 to 7 sheets of phyllo dough in the prepared baking dish, brushing each sheet generously with melted butter to ensure crispiness and golden color.
  7. Add Meat Filling: Evenly spread the cooled meat mixture over the layered phyllo sheets in the dish.
  8. Top with Phyllo Sheets: Layer another 6 to 7 phyllo sheets on top of the filling, again brushing each sheet with melted butter.
  9. Score the Pie: Using a sharp knife, gently score the top layers of phyllo in a diamond or square pattern, which will make slicing easier after baking.
  10. Bake: Place the pie in the oven and bake for 40 to 45 minutes, or until the top is golden brown and crisp.
  11. Rest and Serve: Remove from oven and let the pie rest for 10 to 15 minutes before slicing and serving to allow the filling to set.

Notes

  • If you prefer a lighter texture, substitute ground beef with ground turkey or chicken.
  • Phyllo dough thaws quickly; keep it covered with a damp cloth while working to prevent it from drying out.
  • Feel free to add chopped spinach or feta cheese to the meat filling for added flavor and moisture.
  • Scoring the pie before baking helps in neat serving portions and prevents the phyllo from breaking irregularly.
  • Ensure to brush each phyllo sheet thoroughly with butter to achieve a crispy and golden crust.
  • Let the pie rest after baking to avoid the filling spilling when sliced.

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