Kreatopita is one of Greece’s most beloved savory pies. Tender, juicy meat simmered with onions, herbs and warm spices, wrapped in layers of golden, crispy phyllo dough.
Perfect for family gatherings, parties or mezze tables and can be doubled or trebled easily. You can also make this the day before, then bring to room temperature before baking. If you treble the recipe for 12+ (as I did) you will need 2 boxes of phyllo dough and a 17″ x 13″ sheet pan.
For the Meat Filling
1lb (500g) lean ground beef or lamb (or a mix)
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 carrot, finely grated (optional for sweetness)
1 tbsp tomato paste
½ cup crushed tomatoes (optional but recommended)
¼ cup white wine (optional but authentic)
1 tsp salt
½ tsp black pepper
½ tsp cinnamon
½ tsp smoked paprika
½ tsp dried oregano
1/2 tsp ground coriander
½ tsp ground allspice (optional but very Greek)
2 tbsp chopped parsley
3 tbsp breadcrumbs (to absorb juices)
For the Phyllo Layers
10–12 sheets phyllo
120g melted butter or olive oil (traditional: mix both)
Make the Meat Filling
Heat olive oil in a large pan. Add onions and cook until soft and golden.
Add garlic and sauté 30 seconds. Add the ground meat and cook until browned, breaking it apart.
Stir in tomato paste, shredded carrot, crushed tomatoes, and wine; simmer 5 minutes.
Season with salt, pepper, cinnamon, paprika, oregano, allspice, and parsley.
Cook until thick and not watery.
Stir in the breadcrumbs, mix well, and let cool completely.
Tip: The filling should be juicy but not runny — this keeps the phyllo crispy.
Assemble the Kreatopita
Preheat oven to 180°C (350°F).
Brush a baking dish with the melted butter/oil mixture.
Layer 6 phyllo sheets, brushing each with butter.
Spread the cooled meat filling evenly.
Cover with 6 more phyllo sheets, brushing each layer.
Tuck in the edges neatly.
Score the top lightly with a knife.
Bake
Bake 45–55 minutes, until deep golden, crisp, and flaky.
Let rest 10 minutes before cutting — this helps the slices