Kreatopita is a Greek meat pie made with lamb and spices, wrapped in phyllo dough. It can be served as an appetizer or main dish and is part of a family of savory phyllo doughs. The filling includes feta cheese, eggs, and lamb cooked with onions and garlic. The phyllo dough is typically bought frozen and must be thawed completely before use. The pie is wrapped in layers of phyllo dough and brushed with oil or melted butter before being baked until golden brown. It can be served hot or cold and is often served as an appetizer alongside other phyllo dough pastries.
Kreatopita is a type of Greek meat pie made with meat such as lamb stuffed in phyllo dough and spiced with ingredients such as cinnamon, cloves and nutmeg. Small kreatopitas can be served as appetizers and larger portions can be used as individually wrapped appetizers. This dish is part of a large family of savory phyllo doughs that includes spanakopita and teropita. Some markets may sell fresh or frozen kreatopita, and this food can also be easily prepared at home.
The basis of kreatopita is phyllo dough, a type of very thin wheat dough that is typically brushed with oil or butter and layered so that when cooked, the resulting pastry comes in the form of flaky, rich layers surrounding a filling . Phyllo dough is still made by hand in some parts of Greece, but it is extremely difficult to make and most people buy commercially produced phyllo which is usually frozen. If you’ve had bad experiences with phyllo dough in the past, remember to let it thaw completely in the refrigerator overnight and to work quickly after opening the package, as the dough starts to dry out and fall apart quickly.
The filling for kreatopita and other savory phyllo dishes usually has a base of feta cheese, eggs, and a soft farmer’s cheese that can be replicated with cottage cheese or cottage cheese. The lamb is cooked with onions and garlic before being added to the stuffing, then spices are added. Cinnamon, cloves and nutmeg are all very common in phyllo dishes and can be sprinkled between the layers of dough as the dish is being prepared and mixed into the filling.
To make kreatopita, the cook pours a small portion of the filling onto a sheet of phyllo and quickly wraps it into a square or triangular shape before lightly brushing it with oil or melted butter. Another sheet of phyllo is wrapped around the parcel and the process is repeated until the filling is encased in several layers of phyllo to form a secure pocket. Rolling out the phyllo dough on a flexible mat can help with the folding process, as it allows the cook to fold the mat, rather than handle the phyllo dough itself.
Once a cook has prepared a batch of kreatopita, they are cooked until golden brown and can be served hot or cold, depending on personal taste. Cold kreatopita can make an excellent lunch on a hot day, while hot kreatopita can be filling and soothing in cold weather. Kreatopita can also be served as mixed appetizers alongside other phyllo dough pastries with fillings such as spinach, olives, or cheese.
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