Greek Phyllo Meat Pie

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Golden, crispy, and rich with savory flavor, this Greek Phyllo Meat Pie is a comfort food classic with layers of flaky pastry and a hearty, spiced ground meat filling. It draws on the tradition of “kreatopita” from Greek cuisine, combining seasoned beef or lamb with onions, herbs, and a hint of cinnamon for warmth. Every bite delivers contrast: crunch from the pastry, tenderness from the meat, and aromatic depth from the spices.

Perfect as a main dish for family dinners or festive gatherings, this meat pie can be prepared in advance and baked just before serving. Whether served with a crisp salad or a dollop of yogurt, it never fails to impress with its layered textures and old-world charm.

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What Kind of Phyllo Dough Should I Use?

For the best result, use traditional thin-style phyllo dough (often labeled as “filo” or “phyllo sheets”). This type of dough crisps up beautifully in the oven and provides the signature flaky layers. Make sure it’s fully thawed before use and keep it covered with a damp towel while working to prevent drying out. Avoid puff pastry as it won’t achieve the same texture or crispness.

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Ingredients for the Greek Phyllo Meat Pie

• Phyllo Dough: The essential flaky component that gives the pie its signature texture and appearance.
• Ground Beef or Lamb: The star protein, rich and hearty. Lamb provides a more traditional flavor, but beef works just as well.
• Yellow Onion: Sauteed until soft, it adds sweetness and depth to the filling.
• Garlic: Enhances the savory notes of the meat.
• Olive Oil: Used for sautéing and brushing the phyllo sheets to help them crisp up.
• Tomato Paste: Provides umami richness and binds the filling.
• Cinnamon & Allspice: Warm spices that offer a distinct Greek flavor.
• Salt & Pepper: Essential seasoning.
• Fresh Parsley: For brightness and a touch of herbal freshness.
• Egg: Helps hold the filling together.
• Butter (melted): Brushed on phyllo sheets to create golden, crispy layers.

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How To Make the Greek Phyllo Meat Pie

Step 1: Prepare the Filling

Heat olive oil in a skillet over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute.

Add the ground beef or lamb and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed. Stir in tomato paste, cinnamon, allspice, salt, and pepper. Cook for 3-4 more minutes to let the flavors meld. Remove from heat and let cool slightly. Stir in the chopped parsley and beaten egg.

Step 2: Set Up the Phyllo

Preheat your oven to 375°F (190°C). Brush a baking dish with melted butter. Lay the first sheet of phyllo in the dish, allowing the edges to hang over. Brush it with more melted butter.

Layer 6-7 more sheets of phyllo the same way, brushing each one with butter before adding the next. Keep unused phyllo covered with a damp towel to prevent drying out.

Step 3: Assemble the Pie

Spoon the meat mixture evenly over the layered phyllo base. Fold the overhanging edges of phyllo over the filling.

Layer another 6-7 sheets of phyllo on top, brushing each one with melted butter. Tuck in or trim the edges as needed.

Step 4: Bake to Golden Perfection

Score the top of the phyllo (without cutting through to the filling) into squares or diamond shapes.

Bake for 40-45 minutes, or until the phyllo is golden brown and crisp. Let rest for 10-15 minutes before slicing and serving.

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Serving and Storing Your Greek Phyllo Meat Pie

This savory pie is best served warm, allowing the flaky phyllo to contrast beautifully with the rich, spiced filling. Pair it with a crisp Greek salad or tzatziki for a complete Mediterranean experience. It’s hearty enough to stand on its own as a main dish, but also works wonderfully as part of a mezze-style spread.

For storing, let the pie cool completely. Wrap it tightly and refrigerate for up to 4 days. To reheat, bake in a 350°F (175°C) oven for 10-15 minutes until heated through and the phyllo is re-crisped. Avoid microwaving, as it will soften the phyllo.

Frequently Asked Questions

Can I use frozen phyllo dough?

Yes, just be sure to thaw it in the refrigerator overnight and bring it to room temperature before using.

What meat works best for this recipe?

Ground lamb is traditional for a robust flavor, but ground beef or even a mix of both works wonderfully.

Can I make this ahead of time?

Absolutely! Assemble the pie, cover, and refrigerate for up to 24 hours before baking. Or freeze unbaked and bake straight from frozen, adding about 10 minutes to the bake time.

What can I use instead of tomato paste?

You can use a few tablespoons of canned crushed tomatoes or even ketchup in a pinch. Just reduce any added liquid accordingly.

How do I keep phyllo from drying out?

Keep it covered with a damp (not wet) towel while you’re working, and work quickly.

Can I add cheese?

Yes! Feta cheese makes a delicious addition to the filling for a tangy twist.

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Want More Savory Pie Ideas?

If you loved this Greek Phyllo Meat Pie, check out these other delicious savory bakes:

• Spinach and Feta Hand Pies for a vegetarian-friendly Greek classic.
• Chicken Mushroom Puff Pastry Pie if you’re craving creamy comfort.
• Mini Sausage Rolls for a party-friendly finger food.
• Sweet Potato and Goat Cheese Galette for an elegant vegetarian option.
• Moroccan Lamb Pastilla if you’re looking for an exotic twist.

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Let me know in the comments how your pie turned out. Did you use lamb or beef? Maybe added a layer of cheese? Share your twists and baking wins!

I love hearing how these recipes become your own. Questions and tips are always welcome – let’s cook better together.

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