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
Scale
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.
