Entree: Greece – Crete – Κρεατοτούρτα ➤ Kreatotourta (Cretan baked savory meat pie made with spiced ground meat and flaky pastry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 10 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped (about 5 1/4 oz (150 g))
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1/4 cup (60 ml) dry white wine or water
- 1/4 cup (35 g) raisins optional for slight sweetness
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (1 g) dried oregano
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 cup (60 g) grated kefalotyri or crumbled feta
- 2 large eggs (about 3 1/2 oz (100 g)), lightly beaten
- Salt and black pepper to taste
- 8 sheets phyllo dough, thawed (or equivalent shortcrust pastry)
- 4 tbsp (60 g) butter, melted, for brushing phyllo

Show original ingredient measurements

- 1 lb (454 g) ground lamb
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped (about 150 g)
- 2 cloves (6 g) garlic, minced
- 1/4 cup (60 ml) dry white wine or water
- 1/4 cup (35 g) raisins optional for slight sweetness
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (1 g) dried oregano
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 cup (60 g) grated kefalotyri or crumbled feta
- 2 large eggs (about 100 g), lightly beaten
- Salt and black pepper to taste
- 8 sheets phyllo dough, thawed (or equivalent shortcrust pastry)
- 4 tbsp (60 g) butter, melted, for brushing phyllo

Instructions

1. Preheat oven to 375°F (190°C). In a skillet heat olive oil over medium heat; sauté chopped onion until translucent, then add garlic and cook 1 minute.
2. Add ground lamb and cook, breaking up with a spoon, until browned. Stir in wine, raisins if using, cinnamon, nutmeg, oregano, salt and pepper; simmer 4–5 minutes until flavors meld and liquid reduces. Stir in parsley and remove from heat to cool slightly.
3. Transfer the meat mixture to a bowl and stir in grated cheese and beaten eggs to bind. Taste and adjust seasoning.
4. Brush a 9-inch (23 cm) pie dish or baking pan with melted butter. Layer four sheets of phyllo, brushing each sheet with butter before adding the next. Spread the meat filling evenly, then top with the remaining phyllo sheets, brushing each with butter; tuck edges and trim as needed.
5. Brush the top generously with butter and score the top gently with a knife. Bake in preheated oven 35–45 minutes until golden and crisp. Let rest 10 minutes before slicing and serving.