This Greek meat pie wraps tender lamb and pork in golden, buttery puff pastry that shatters when you cut into it. The filling is rich with wine, fresh herbs, and sweet tomatoes, and the smell while it bakes is enough to make everyone gather in the kitchen. I first tried Kreatopita at a small taverna outside Athens, and I’ve been making my own version ever since, tweaking it until it tasted just right.
It’s easier than you’d think and makes a stunning centerpiece for dinner recipes night, right up there with classics like Easy Spaghetti and Meatballs Recipe or Delicious Keto Chicken Parmesan Recipe or Healthy Salmon Bowl Recipe.
Why You’ll Love This Greek Meat Pie
This homemade Greek Meat Pie has layers of flavor that develop as it cooks. The lamb and pork get so tender they almost melt, and the fresh mint and parsley brighten everything up. The puff pastry turns crispy and golden, and the cheese on top adds a salty, creamy finish. It’s comfort food that feels special enough for company but relaxed enough for a regular weekend dinner.
The filling can be made a day ahead, which takes the pressure off when you’re hosting. And even though it looks impressive when you bring it to the table, it’s actually pretty forgiving to make.
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Greek Meat Pie Ingredients
Here’s what you’ll need to make this classic Greek Meat Pie recipe.
See Recipe Card Below This Post For Ingredient Quantities
For the Greek Meat Pie Filling:
Olive oil: Used to brown the meat and sauté the onions, adding a subtle richness to the base.
Diced lamb: Provides deep, savory flavor and becomes incredibly tender during the long simmer.
Diced pork: Adds a slightly sweeter, milder taste that balances the lamb beautifully.
Salt: Seasons the meat and helps draw out moisture during cooking.
Brown onion: Brings sweetness and body to the filling once it’s softened and caramelized.
Garlic cloves: Add aromatic depth and a gentle sharpness that complements the herbs.
Tomato paste: Concentrates the tomato flavor and adds a slight caramelized sweetness.
Large tomatoes: Break down into a chunky sauce that keeps the filling moist and bright.
Dried marjoram: A traditional Greek herb that adds an earthy, slightly floral note.
White wine: Deglazes the pan and adds acidity and complexity to the filling as it reduces.
White basmati rice: Absorbs the cooking liquid and helps bind the filling together without making it mushy.
Flat-leaf parsley: Adds freshness and a mild herbal note at the end.
Fresh mint: Brightens the filling with a cool, slightly sweet flavor that’s very Greek.
Butter: Used to grease the baking dish so the pastry doesn’t stick.
To Assemble:
Block puff pastry: Creates the flaky, golden crust that holds everything together.
Kefalotyri or halloumi cheese: Adds a salty, tangy finish on top of the filling. Kefalotyri is more traditional, but halloumi works beautifully and is easier to find.
Egg: Brushed on top to give the pastry a glossy, golden finish.
How To Make Greek Meat Pie
Follow these steps to make your Greek meat pie filling and assemble the pie.
For the Greek Meat Pie Filling:
Heat the oil: Heat the olive oil in a large, heavy-bottomed, lidded saucepan or casserole dish over medium-high heat until it shimmers slightly.
Brown the meat: Season the lamb and pork with salt, then fry in batches until deeply browned on all sides, about 5 to 7 minutes per batch. Don’t crowd the pan or the meat will steam instead of brown. Set the browned meat aside.
Cook the onion: Reduce the heat to medium-low and add the finely chopped onion to the leftover fat with a pinch of salt. Cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden.
Add the garlic: Peel and crush the garlic, then stir it into the onions. Cook for another minute until it smells fragrant and sweet.
Caramelize the tomato paste: Stir in the tomato paste and cook for 1 to 2 minutes, letting it darken slightly and stick to the bottom of the pan. This deepens the flavor.
Cook the tomatoes: Add the roughly chopped tomatoes and cook for a few more minutes, stirring often, until they start to break down and release their juices.
Add marjoram and wine: Sprinkle in the dried marjoram, then pour in the white wine. Let it bubble and reduce by half, about 3 to 4 minutes.
Simmer the filling: Pour in 200ml (¾ cup) water and bring everything to a boil. Reduce the heat to low, cover with a lid, and simmer gently for 1 hour, until the meat is fork-tender and the sauce has thickened.
Stir in herbs and rice: Roughly chop the parsley and mint, then stir them into the filling along with the uncooked rice. Let the mixture cool completely to room temperature, about 1 to 2 hours. The rice will absorb moisture as it cools.
Adjust seasoning: Once cooled, taste the filling and add more salt and pepper if needed.
To Assemble the Greek Meat Pie:
Preheat and prep: Preheat your oven to 180°C (350°F). Generously butter a 22cm (9-inch) square baking dish, making sure to get into the corners.
Divide the pastry: Cut the puff pastry block into two pieces, making one slightly larger than the other. The larger piece will line the dish, and the smaller one will be the lid.
Roll out the base: On a lightly floured surface, roll out the larger portion of pastry into a square large enough to line the dish with about a ½-inch overhang on all sides. Gently press it into the dish, pushing it into the corners.
Add the filling: Spoon the cooled meat filling into the pastry-lined dish, spreading it out evenly.
Brush with egg: Lightly beat the egg in a small bowl, then brush it along the exposed edges of the pastry. This will help seal the lid.
Add the cheese: Grate the kefalotyri or halloumi cheese and sprinkle it evenly across the top of the filling.
Add the pastry lid: Roll out the second piece of pastry and drape it over the pie. Press down firmly around the edges to seal, then trim off any excess pastry with a knife.
Egg wash and vent: Brush the top of the pie generously with the remaining egg wash, making sure to cover the entire surface. Cut two small slits in the center to let steam escape.
Bake: Bake for 1 hour, or until the pastry is deeply golden and crisp.
Rest and serve: Let the pie rest for 15 minutes before cutting. This helps the filling set so it doesn’t spill out. Serve warm and enjoy.
Equipment For Greek Meat Pie
You don’t need anything fancy to make this baked Greek Meat Pie, just a few basic tools.
Large, heavy-bottomed, lidded saucepan or casserole dish: Needed for browning the meat and simmering the filling low and slow.
22cm (9-inch) square baking dish: The perfect size for this Greek puff pastry pie.
Rolling pin: For rolling out the pastry to the right thickness.
Grater: To grate the cheese evenly over the filling.
Pastry brush: For brushing the egg wash on top so the crust turns golden.
Substitutions and Variations
You can adapt this traditional Greek meat pie recipe to fit what you have on hand.
Meat: Use all lamb or all pork if you prefer, or swap in ground beef for a milder flavor. Ground meat works well too, just brown it and break it up as it cooks.
Cheese: If you can’t find kefalotyri or halloumi, try pecorino romano, kasseri, or even a sharp white cheddar.
Herbs: Fresh oregano or dill can stand in for the mint if that’s what you have. Dried mint works in a pinch, but use half the amount.
Pastry: Phyllo dough is traditional for many Greek savory pies. If you want to use phyllo instead of puff pastry, layer about 8 to 10 sheets on the bottom and top, brushing each with melted butter.
Rice: You can leave out the rice entirely if you prefer a looser filling, or add a bit more if you like it thicker.
Storage Your Greek Meat Pie
This Greek cuisine meat pie keeps well and tastes even better the next day.
Refrigerator: Store leftover pie covered in the fridge for up to 3 days. Reheat slices in a 180°C (350°F) oven for 10 to 15 minutes until warmed through and the pastry crisps up again.
Freezer: You can freeze the assembled, unbaked pie for up to 2 months. Wrap it tightly in plastic wrap and foil. Bake from frozen, adding an extra 15 to 20 minutes to the baking time.
Make ahead: The filling can be made up to 2 days in advance and kept in the fridge. Assemble and bake the pie when you’re ready to serve.
Expert Tips
Here are a few things I’ve learned from making this Greek Meat Pie over the years.
Brown the meat well: Don’t skip this step or rush it. The deep caramelization adds so much flavor to the filling.
Let the filling cool completely: If you add warm filling to the pastry, it’ll make the pastry soggy and harder to handle.
Use cold butter for the pastry: If your puff pastry gets too warm while you’re working with it, pop it back in the fridge for 10 minutes.
Don’t overfill: Leave a little space at the top so the filling doesn’t bubble over and make the pastry soggy.
Rest before slicing: Letting the pie sit for 15 minutes after baking makes it much easier to cut clean slices.
FAQ
What is a Greek meat pie?
A Greek meat pie, or Kreatopita, is a savory pastry filled with seasoned meat (usually lamb, pork, or beef), herbs, tomatoes, and sometimes cheese. It’s wrapped in phyllo or puff pastry and baked until golden. It’s a traditional comfort food often served at family gatherings. My mom always says the secret is in the slow-cooked filling.
Is kreatopita a vasilopita?
No, Kreatopita is a savory meat pie, while vasilopita is a sweet New Year’s cake traditionally made with a coin baked inside for good luck. They’re both Greek pies, but they’re served on different occasions and taste completely different. Vasilopita is more like a soft, citrusy cake.
What is a Greek pie called?
Greek pies are called “pita” (pronounced pee-tah), and the name changes depending on the filling. Kreatopita is meat pie, spanakopita is spinach pie, and tiropita is cheese pie. The word “pita” just means pie in Greek.
What is the filling in a meat pie?
The filling in a traditional Greek meat pie usually includes ground or diced meat, onions, garlic, tomatoes, herbs, and spices. In Greek meat pies, you’ll often find lamb or pork, fresh mint, parsley, and sometimes rice to help bind everything together. Each family adds their own touch.
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Pairing
These are my favorite dishes to serve with Greek meat pie
Greek Meat Pie
A rustic, savory Greek meat pie packed with flavorful lamb, pork, and herbs, encased in golden puff pastry.
Ingredients
Method
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Heat the olive oil in a large saucepan over medium-high heat.
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Season the lamb and pork with salt and fry until browned. Remove and set aside.
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Lower the heat to medium-low. Add the chopped onion to the pan, along with a pinch of salt, and cook for 6-8 minutes until softened.
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Add the crushed garlic and cook for another minute until fragrant.
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Stir in the tomato paste and cook for 1-2 minutes until slightly caramelized.
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Add the chopped tomatoes and cook for a few more minutes until they begin to break down.
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Stir in the dried marjoram and mix well.
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Pour in the white wine and allow it to reduce by half, about 5 minutes.
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Add 200ml of water and bring the mixture to a boil. Once boiling, reduce to low heat, cover, and simmer for 1 hour, until the meat is tender.
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Stir in the chopped herbs and uncooked rice. Let the filling cool to room temperature.
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Taste and adjust the seasoning with salt and pepper if needed.
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Preheat the oven to 180°C (350°F).
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Butter a 9-inch square baking dish.
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Roll out the puff pastry into two portions. Roll the larger portion to line the bottom of the baking dish, ensuring there is an overhang.
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Spoon the cooled filling into the pastry-lined dish.
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Beat the egg and brush it along the edges of the pastry.
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Grate the kefalotyri or halloumi cheese and sprinkle evenly over the filling.
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Roll out the second portion of pastry and place it over the filling. Press down to seal and trim off any excess. Brush the top with the remaining egg wash.
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Cut two small holes in the top of the pastry to allow steam to escape.
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Bake in the preheated oven for 1 hour, until the pastry is golden and puffed.
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Let the pie rest for 15 minutes before slicing and serving.
Nutrition
Notes
This traditional Greek meat pie (Kreatopita) is perfect for gatherings. The combination of lamb and pork creates a rich filling, while the herbs and rice give it a comforting texture. Serve with a side of Greek salad or roasted vegetables for a full meal.
