The Greek Freighter Meat Pie is a rich and robust recipe that combines the flavors of Greece and the Americas. This pie is filled with a flavorful blend of ground beef, lamb, pork, and spices, then topped with a creamy béchamel sauce and melted cheese. The result is a hearty and satisfying dish that is perfect for a special occasion or a weeknight dinner. Whether you are new to Greek cuisine or a seasoned pro, this recipe will be a hit.
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GREEK MEAT PIE RECIPE (KREATOPITA)
Steps:
- In a pan over medium-high heat, warm up some olive oil.
- Once hot, add in the onions cook until soft and translucent, about 5 minutes.
- Next, add in the ground beef, break apart and brown.
- Once the meat is brown, add in oregano, dill, pepper, some salt, and tomato paste, mix everything together.
- Add in the wine and reduce.
- Add chicken broth and reduce.
- Once all liquid has been reduced, remove from heat and empty into the bowl.
- Add in the feta and egg - mix well.
- Set meat mixture aside.
- Preheat oven to 350 F.
- Brush a square baking pan with some melted butter.
- Unroll the phyllo sheets and lay them flat.
- Cut the phyllo sheets to match the size of your baking dish.
- Take one phyllo sheet and lay it in the baking dish.
- Brush with some melted butter and lay another sheet down of phyllo.
- Brush that with butter and repeat six more times (phyllo, butter, phyllo).
- After the 8th phyllo sheet, pour the meat mixture into the pan and smooth out evenly.
- Now, repeat Steps 14 and 15, placing 8 more phyllo sheets over the meat mixture.
- When done, score top and place in the oven for 20 to 30 minutes, or until golden brown.
- Remove, cut, and serve hot!
Nutrition Facts : Calories 1048 kcal, Carbohydrate 66 g, Cholesterol 225 mg, Fiber 3 g, Protein 44 g, SaturatedFat 28 g, Sodium 1229 mg, Sugar 4 g, Fat 65 g, ServingSize 4 (4 servings), UnsaturatedFat 0 g
GOOD OLD MEAT PIE
A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
Provided by Dan Poplawski
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
- Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
- Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g
CRISPY GREEK-STYLE PIE
A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
- Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
- Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
TOURTIERE (FRENCH CANADIAN MEAT PIE)
This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h15m
Yield 8
Number Of Ingredients 28
Steps:
- Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
- Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
- Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
- Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
- Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
- Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
- Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
- Preheat oven to 375 degrees F (190 degrees C).
- Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
- Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
- Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.
Nutrition Facts : Calories 663 calories, Carbohydrate 47.3 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.6 g, Protein 26.9 g, SaturatedFat 21.4 g, Sodium 1074 mg, Sugar 1.5 g
GREEK FREIGHTER MEAT PIE
Taken from The Complete Greek Cookbook. According to the author, Theresa Yianilos, you will most likely be served this meat pie on any Greek ship. Note: if using raw meat, use 1 lb and follow directions for raw meat - the ingredients list wouldn't accept both cooked and raw!
Provided by Linky
Categories Savory Pies
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and fry onions until soft.
- If using raw meat and potatoes, brown for 5 minutes.
- Add 1 cup of hot water (2 cups water if using rice).
- Add rice, herbs and seasonings.
- Cover and cook 20 min until meat is cooked and potatoes or rice are soft.
- Remove from heat.
- Mix in cheese, egg and nuts (and cooked meat if you didn't use raw meat).
- Melt butter and oil in small pot.
- Oil a square or rectangular baking pan.
- Lay half of the sheets of filo, oiling lightly between each sheet.
- Spread on meat filling.
- Lay remaining filo sheets, oiling between sheets.
- Bake at 350 degrees F. for 1 hour.
Nutrition Facts : Calories 812.4, Fat 49.6, SaturatedFat 16.8, Cholesterol 110.4, Sodium 818.4, Carbohydrate 75.6, Fiber 3.2, Sugar 3.5, Protein 17.1
MEDITERRANEAN MEAT PIES (SFEEHA)
These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). She makes the dough from scratch, but I use puff pastry instead to save time. Great for an appetizer or as a side dish!
Provided by LauraG
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h20m
Yield 18
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
- Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
- Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 26.4 g, Cholesterol 34 mg, Fat 28.7 g, Fiber 1.2 g, Protein 12.7 g, SaturatedFat 7.7 g, Sodium 161.8 mg, Sugar 1 g
GREEK MEAT PIE (KREATOPITA)
Make and share this Greek Meat Pie (Kreatopita) recipe from Food.com.
Provided by David04
Categories Pot Pie
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Filling: Place sliced onion in a colander. Pour salted boiled water over them, rinse and drain well.
- Add onions to a coated pan and fry for 2 minutes.
- Add beef, cinnamon, salt and pepper and stir well.
- Add 1/2 cup of water and boil until just the mixture is left.
- Transfer mixture to a mixing bowl and cool.
- Prepare béchamel Sauce by melting butter in small pan whisk in flour and add hot milk. Whisk.
- Add 3 eggs, cheese, bread and béchamel sauce to the filling and set aside.
- Pastry: Combine the pastry ingredients, except for the egg yolk/milk, in a mixing bowl.
- Knead it into a pliable, non-sticky dough.
- Separate the dough into 2 balls, one slightly larger than the other.
- Take the larger ball and roll out enough to more than cover your oven dish. Place it in a buttered pie pan, covering the bottom, and sides, going slightly over the edge at the top.
- Now place the filling on top of the crust and level it.
- Roll out the second dough ball and cover the filling.
- Butter the edge of the bottom crust and fold it over inwards to cover the edge of the top crust and make a border by pressing the edges with your fingertips.
- Mix the milk and egg yolk and brush the surface with the mixture.
- Poke a hole in the middle to allow the steam to escape and stick the rest of the pastry with a fork.
- Place in a preheated oven at 325F degrees for about 45 minutes, until it is golden brown.
GREEK MEAT PIE
Make and share this Greek Meat Pie recipe from Food.com.
Provided by JanetB-KY
Categories Savory Pies
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, saute ground meat in olive oil with onions until browned; season with salt, oregano and pepper; add tomato sauce & cinnamon.
- In a small bowl, beat eggs and stir in Parmesan cheese; when ground meat has cooled, fold in the eggs and cheese mixture.
- Butter a 9x13 inch baking pan; arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet with the melted butter.
- Spread a layer of cooled meat mixture evenly on Phyllo & cover with remaining six phyllo sheets, brushing each with melted butter.
- Trim edges of Phyllo to fit pan with a sharp knife; slice through top of pastry to form diamond shapes.
- Bake in a preheated 350°F oven until pastry is golden crisp, about 20 to 25 minutes.
- May be served hot or cold.
KREATOPITA (GREEK MEAT PIE USING PHYLLO PASTRY)
This is a yummy meat pie often enjoyed in Greece. Of course, every household has their own version - this one's mine. The mushrooms are not traditional at all. They're my way of making the pie even tastier and ensuring my kids enjoy a vegetable they wouldn't otherwise eat. This could be served either as a snack (as eaten as street food here in Greece) or as a main, accompanied by a nice salad. Great to bring along, fully-baked, to a picnic or potluck.
Provided by evelynathens
Categories Savory Pies
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, coat bottom of pan with olive oil and add ground beef (and mushrooms, if using). Cook, breaking up meat with back of spoon, and stirring often until meat and mushrooms are browned and liquid emitted has evaporated (make sure all the liquid has evaporated - you don't want a soggy pita!).
- Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too.
- Remove from heat and allow to cool for about 20 minutes, stirring a couple of times to bring hot filling up (to cool faster).
- Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste.
- In a 15 x 10 inch pan (or large pan), layer half the phyllo sheets, brushing each one generously with olive oil (use a pastry brush), before adding the next sheet of pastry.
- Pour the meat filling into the phyllo-lined pan.
- Layer the remaining phyllo sheets in the same way, over the filling, brushing each one generously with olive oil before adding the next sheet of pastry. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, tuck in any overhang you have neatly into the pie and score pie, lengthwise, into 4, using the tip of a small, sharp knife and making sure you don't cut all the way through the bottom of the pastry (just the top crust and slightly into the filling).
- Position baking rack in bottom third of oven and preheat to 190°C (375°F).
- Bring your pan next to the sink and run the cold water tap. Wet the tips of your fingers and shake the water onto the pastry. Do this a few times to ensure droplets of water fall all over the pastry (this ensures a crisp crust upon baking).
- Bake pie for approximately one hour, until you achieve a deep golden crust. If you have a flat-bottomed oven (no element), do put your pan on the floor of the oven for the last 20 minutes or so to ensure an even crisper bottom crust.
- The pita is best slightly warm or at room temperature.
- Enjoy!
Nutrition Facts : Calories 227.3, Fat 11.4, SaturatedFat 4.5, Cholesterol 75.6, Sodium 259.4, Carbohydrate 15.5, Fiber 1, Sugar 1, Protein 14.6
Tips:
- Choose the right meat: Ground beef or lamb are traditional choices, but you can also use ground turkey or chicken. If using lamb, choose a leaner cut to reduce the fat content.
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your pie.
- Don't overcook the meat: This will make it tough and dry. Cook it until it is just cooked through, about 5-7 minutes.
- Use a good quality phyllo dough: This will make your pie flaky and delicious. Look for phyllo dough that is fresh and not too dry.
- Layer the phyllo dough correctly: The bottom layer should be slightly overlapping, and the top layer should be crimped around the edges to seal it.
- Bake the pie at a high temperature: This will help to create a crispy, golden crust.
- Let the pie cool slightly before slicing: This will help to prevent the filling from spilling out.
Conclusion:
Greek Freighter Meat Pie is a comforting and satisfying dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its flavorful meat filling, flaky phyllo dough crust, and tangy tomato sauce, this pie is sure to be a hit with your family and friends. Serve it with a side of rice or potatoes for a complete meal.
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