If you’re craving a savory, flaky, and utterly irresistible dish that brings a touch of the Mediterranean right to your table, this Greek Phyllo Meat Pie Recipe is exactly what you need. Encased in layers of delicate, golden phyllo pastry, the juicy, spiced meat filling bursts with warm aromas of cinnamon and allspice, balanced perfectly by fresh parsley. This pie is a celebration of textures and flavors that will have everyone asking for seconds, and it’s surprisingly straightforward to make. Whether it’s a family dinner or a special gathering, this recipe delivers a comforting and impressive centerpiece.
Ingredients You’ll Need
Getting the ingredients right is the foundation of any standout dish, and this pie is no exception. Each component here plays an essential role — from the tender meat that forms the hearty base to the crisp, buttery phyllo that crowns it all. These simple ingredients come together effortlessly to create a complex and rich flavor profile.
- Phyllo dough: Provides the flaky, crisp layers that define the pie’s texture; make sure it’s fully thawed before use to avoid tearing.
- Ground beef or lamb: The choice of meat adds richness and depth to the filling; lamb offers a more traditional, earthy flavor.
- Yellow onion: Adds natural sweetness and moisture, balancing the spices beautifully when sautéed.
- Garlic cloves: Infuse the filling with a fragrant warmth and slight pungency that complements the meat.
- Olive oil: Used for sautéing, it adds a subtle fruitiness and keeps everything from sticking.
- Tomato paste: Brings a concentrated, tangy depth and beautiful color to the filling.
- Ground cinnamon: Offers a hint of sweetness and warmth, key to that authentic Greek flavor.
- Ground allspice: Adds complexity with its mix of spice notes—think cloves, nutmeg, and pepper.
- Salt and pepper: Essential for seasoning and enhancing all the other flavors.
- Fresh parsley: Brightens the filling with a fresh herbal note and a splash of green color.
- Egg: Binds the filling for a nicely set pie.
- Melted butter: Brushed between phyllo layers for that signature golden sheen and irresistible crispness.
How to Make Greek Phyllo Meat Pie Recipe
Step 1: Prepare Your Workspace and Ingredients
Start by preheating your oven to 375°F (190°C) and generously greasing your baking dish with butter. This simple step ensures the phyllo won’t stick and your pie will slide out smoothly after baking. Have your phyllo dough thawed and all other ingredients ready to go because you’ll want to move efficiently once you start layering.
Step 2: Sauté Onion and Garlic
Heat olive oil in a skillet over medium heat. Toss in the chopped yellow onion and cook until it softens to translucent perfection, releasing its sweet aroma. Add the minced garlic and cook for an additional minute—don’t rush, as this step builds the foundational flavors of your filling.
Step 3: Brown the Meat
Add the ground beef or lamb to the skillet, breaking it up as you go. Cook thoroughly until browned and any pink bits are gone. Drain excess fat if needed to avoid greasiness but keep enough for moisture and richness.
Step 4: Season the Filling
Stir in the tomato paste, cinnamon, allspice, salt, and pepper. Let everything cook together for 3 to 4 minutes, allowing the tomato paste to meld with the spices and meat. This mingling is where the magic starts to take shape.
Step 5: Combine Binding Ingredients
Remove the skillet from heat and let the filling cool slightly — this prevents the phyllo from wilting later. Then gently fold in the fresh parsley and beaten egg, which will bind the filling for perfect slicing after baking.
Step 6: Layer the Phyllo and Filling
Place 6 or 7 sheets of phyllo in the greased baking dish, brushing each sheet generously with melted butter. This creates that signature flaky crust. Spread the meat mixture evenly over the layered phyllo, then top with another 6 or 7 butter-brushed phyllo sheets to encase the filling completely.
Step 7: Score and Bake
Using a sharp knife, lightly score the top layers of phyllo to mark your serving pieces before baking. This helps prevent cracking and makes slicing easier later. Bake the pie for 40 to 45 minutes, or until the top is a gorgeous golden brown and beautifully crisp.
Step 8: Rest Before Serving
Allow the pie to rest for 10 to 15 minutes after baking. This resting time lets the filling settle, making your slices neat and the flavors fully developed.
How to Serve Greek Phyllo Meat Pie Recipe
Garnishes
To brighten up each serving, sprinkle freshly chopped parsley or a few crumbles of feta cheese on top. A drizzle of lemon juice or a dollop of tzatziki on the side adds a refreshing contrast to the savory, spiced filling.
Side Dishes
This pie pairs beautifully with light, Mediterranean-inspired sides like a crisp Greek salad loaded with cucumbers, olives, and tomatoes or a bowl of lemony roasted potatoes. A simple yogurt-based dip or some roasted vegetables also complement the richness perfectly.
Creative Ways to Present
For a festive occasion, serve the pie in individual portions on small plates with a colorful side salad. Alternatively, bake the pie in muffin tins for bite-sized appetizers that guests can enjoy at a party. Using vibrant earthenware or rustic wooden boards adds charm and a homestyle feel.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly in aluminum foil or store in an airtight container in the fridge. It will keep well for up to 3 to 4 days, making it perfect for enjoying as next-day lunch or dinner.
Freezing
You can freeze the entire pie or individual slices. Wrap them well to prevent freezer burn and keep for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 15 to 20 minutes to regain the flaky texture of the phyllo and warm the filling through. Avoid microwaving if you want to keep that crisp top layer intact.
FAQs
Can I use other types of meat in this Greek Phyllo Meat Pie Recipe?
Absolutely! While traditional recipes often call for beef or lamb, you can substitute with ground turkey or chicken for a lighter version. Just keep in mind those meats are leaner and may require a touch of additional oil or moisture.
Is it necessary to use fresh parsley in the filling?
Fresh parsley brightens the filling and adds a subtle herbal freshness that complements the spices perfectly. If you can’t find fresh parsley, dried can be used sparingly but the fresh version truly elevates the dish.
How can I prevent the phyllo from drying out while assembling?
Always keep the phyllo dough covered with a damp towel when you’re working to prevent it from drying out and becoming brittle. Also, generously brushing each sheet with melted butter helps keep it moist and crisp after baking.
Can this Greek Phyllo Meat Pie Recipe be made vegetarian?
Yes! Replace the meat with a mixture of mushrooms, lentils, or cooked vegetables like spinach and feta to create a delicious, hearty vegetarian pie that still celebrates the flaky phyllo and spice balance.
What’s the best way to cut the pie after baking?
Use a sharp knife to cut through the scored lines you made before baking. Letting the pie rest before slicing ensures the filling firms up, helping you achieve neat, clean pieces without the layers falling apart.
Final Thoughts
Making this Greek Phyllo Meat Pie Recipe is a joyous journey full of warming spices, buttery layers, and savory goodness that brings so much comfort in every bite. It’s a dish that feels like a hug from the heart of Greece—perfect for cozy nights or impressing friends at your next gathering. I truly hope you give it a try and fall in love with this hearty, flaky masterpiece as much as I have.
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Greek Phyllo Meat Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
This Greek Phyllo Meat Pie, also known as Burek or Kreatopita, features a savory blend of ground beef or lamb cooked with aromatic spices and fresh herbs, all encased in flaky, buttery phyllo dough. Perfectly golden and crisp on the outside with a rich and flavorful filling, this dish is an excellent choice for a comforting family meal or special occasion.
Ingredients
Phyllo and Butter
- 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
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a baking dish thoroughly with butter to prevent sticking.
- Sauté Aromatics: In a skillet over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook Meat: Add the ground beef or lamb to the skillet. Cook until browned throughout, breaking up meat with a spoon. Drain off any excess fat to avoid greasiness.
- Season Filling: Stir in the tomato paste, ground cinnamon, ground allspice, salt, and pepper. Cook for an additional 3-4 minutes to meld the flavors. Remove the skillet from heat and allow the filling to cool slightly.
- Add Freshness and Egg: Once the filling is warm but not hot, stir in the chopped fresh parsley and beaten egg to bind the filling.
- Layer Phyllo Sheets: Place 6 to 7 sheets of phyllo dough in the greased baking dish, brushing each layer generously with melted butter to create a crisp, flaky crust.
- Add Filling: Evenly spread the prepared meat filling over the layered phyllo base.
- Top with Phyllo: Cover the filling with another 6 to 7 sheets of phyllo, brushing each layer with melted butter as before to ensure golden browning.
- Score Pie: Using a sharp knife, gently score the top phyllo layers into desired portions to make slicing easier after baking.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the phyllo is golden brown and crisp.
- Rest and Serve: Remove the pie from the oven and let it rest for 10 to 15 minutes before slicing and serving. This allows the filling to set and makes serving cleaner.
Notes
- Phyllo dough dries out quickly; keep it covered with a damp towel while assembling.
- Ground lamb adds a more traditional flavor, but beef works well as a substitute.
- Adjust spices to your preference, adding nutmeg or a pinch of clove for variation.
- This pie can be reheated in the oven to restore crispness.
