I was looking for a picture of Kreatopitta for my blog and came across exactly the recipe I use about once a week. I found the recipe at www.GreekCusine.com. Here's the recipe.
Meat Pie -- Kreatopitta
2 lbs. Ground Beef
2 chopped finely Onion
1/2 cup (or olive oil) Butter
2 teaspoons Salt
1/2 teaspoon Pepper
3 beaten Eggs
1/2 cup Crumbs
1 cup grated (or Parmesan) Kefalotiri Cheese
3/4 lb. Phyllo (pastry sheets)
3/4 cup Olive Oil
Saute the ground beef and onions lighly in butter or olive oil. Remove
from heat and add remaining ingredients except pastry sheets and olive
oil. Mix well.
Oil a 9x13 inch baking pan and line with 6 pastry sheets, brushing each
with oil. The pastry sheets must come up the sides of the pan. Spread the
meat filling evenly and cover with remaining pastry sheets, brushing each
sheet with oil. Fold the edges under to seal in the filling. Score with a
sharp knife the three top pastry sheets in 3 inch strips from one end of
the baking pan to the other. Brush the top with remaining oil and sprinkle
with water. Bake pie in moderate oven for about 45 minutes. Cut into
squares and serve hot.
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This very simple dish is delicious just as the recipe is written but I also find I can add many changes so that although I use the recipe once a week we never become bored with this meat pie. Also I like to use up leftover cheeses and other foods in this recipe so I usually cook this dish on Thursday to clear out the fridge the evening before grocery shopping for the weekend.
I use one half ground beef/one half ground pork, low fat, double ground. Kostas, our butcher, remembers exactly what I want without me having to say a word which is helpful!
I use olive oil, first sauting chopped onion and several chopped cloves of garlic. When the onion and garlic are translucent I add the ground meat and brown while stirring so the meat will break up into as small pieces as possible. Today I added chopped green pepper after the meat became brown. I let the mixture cook a bit more, than I took the pan off the stove burner to let the mixtre cool a bit. (By cooling the mixture when the eggs are added they won't cook! We don't want them to cook because we need them to bind the mixture together.)
At this time I prepare the pan with the phyllo leaves. We have freshly made phyllo available here in Chania but often I use phyllo from the supermarket. I like to use the phyllo labeled. Xoriatika phyllo, country-style phyllo. I like a somewhat thicker phyllo because the meat pie is a main dish, not a dessert.
I grease a lasagna pan or cake pan with olive oil. I layer at least five sheets of phyllo on the bottom of the pan while brushing olive oil between each sheet.
At this point I added the rest of the fresh grated ricotta cheese we had left in the fridge. I also added the rest of the edam cheese which I cut into small pieces so the amount of cheese was closer to the one cup required by the recipe. I next added the bread crumbs, just to give a little boundary between the meat and the eggs. Than I added the three beaten eggs and parsley, stirring the mixture well.
I poured one half of themixture into the prepared pan. Next I placed a layer of 3 sliced boiled eggs on the mixture, than poured the rest of the mixture over the top of the layered slices of boiled eggs. I covered the top with three to four sheets of phyllo, brushing each sheet with olive oil as I layer the phyllo.
I continued following the rest of the recipe. Success! The meat pie turned out wonderfully even though I included end of the week leftovers in the pie!
Good luck with the recipe. I hope you enjoy making this popular homemade Greek dish.
* I first found this recipe in my favorite cookbook. A cookbook I found at the airport one day! The name of the cookbook is titled Collection Grecque The Best Book of Greek Cookery authored by Chrissa Paradissis. If you are still using the old fashioned way of cooking . . . with cookbooks . . . I highly recommend this cookbook to you.*