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Persefoni’s Kefalonitiki Kreatopita

Kali Orexi Sharing our Greek culinary heritage through video and stories. Persefoni's Kreatopita Hero Landscape

“Diversity is the spice of life and spices make for diverse food. The Greek recipes I learnt from my mum, aunties and others really warm my heart. This one is from my cousin – it’s a very traditional dish from our island of Kefalonia. Hope you enjoy it!” Persefoni Thliveris
 
One good meat pie deserves another! Our second recipe for the Greek Pie Drive is a Kreatopita (meat pie) from the beautiful Ionian Island of Kefalonia. Kefalonia is known for its meat pies and there are many varieties. Some are made with thin flaky fillo, others made with thicker pastry. Some are made with small pieces of meat and others are made with minced/ground meat. Some are made with a pre-cooked filling and are others cook the filling ingredients when the pita is baked.

This recipe was shared with me by Persefoni, another beautiful Kali Orexi fillo student, who learned this family recipe from her cousin in Kefalonia. Tender pieces of pork and beef, are enveloped in a spiced gravy and encased in a thick, crunchy pastry. My mouth is watering just thinking about it!!!
 
Do make this recipe! You will LOVE it!!!

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Persefoni’s Kefalonitiki Kreatopita

Author Persefoni Thliveris

Ingredients

For the pasty you will need...

  • 400 g plain/all-purpose flour
  • 1 tsp salt
  • 150 ml EVOO
  • 150 ml warm water
  • 1 egg lightly beaten

For the filling you will need...

  • 150 ml EVOO
  • 500 g chuck steak, cut into 2-3 cm cubes (original recipe used goat)
  • 500 g pork neck, cut into 2-3cm cubes
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 200 g Swiss Brown or button mushrooms, quartered
  • 1 handful flat-leaf parsley, chopped
  • 2 ripe tomatoes, seeds removed, grated (skin discarded)
  • 2 tsp salt
  • 5 whole cloves
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp ground nutmeg
  • 1⁄2 tsp dried Greek oregano
  • 1⁄2 tsp dried marjoram
  • 2 tbsp tomato paste
  • 2 cups water
  • ¼ cup medium-grain rice
  • 100 g kefalotyri, coarsely grated

Instructions

Preparing the pastry

  1. Combine the flour, salt, EVOO, warm water and egg in a bowl

  2. Stir with a fork until the dough comes together

  3. Transfer to your surface and knead until smooth (1-2 minutes)

  4. Place in a clean bowl, cover with a damp tea-towel and leave dough to rest for atleast an hour at room temperature

Preparing the filling

  1. Heat 60-80ml of the EVOO in a large, heavy-based saucepan over medium-high heat

  2. Cook the meat in batches, in a single layer, until browned on both sides - add a littlemore oil if needed

  3. Set meat aside

  4. Add onion and sauté until light golden-brown

  5. Add garlic and cook until fragrant

  6. Add salt, spices and dried herbs and heat to release aromas

  7. Add grated tomato and tomato paste and cook until thickened

  8. Return the meat to the pot and add the mushrooms and parsley, stirring to combine

  9. Add the remaining EVOO and 2 cups water

  10. Bring to a simmer and cook for 15-20 minutes

  11. At this stage, prepare the pastry sheets

  12. Add the rice, stir it through and then take the pot off heat

  13. Stir in the kefalotyri

Preparing the Kreatopita

  1. Divide dough into 1/3 and 2/3 – approximately 250g and 500g

  2. Roll out the larger dough ball into a 40-45cm diameter circle of even thickness

  3. Drape the pastry sheet over a round 30cm diameter pan

  4. Allow excess pastry to hang over the pan edges

  5. Press and anchor the pastry sheet onto the upper edge of the pan (the pastry has a lot of spring-back – this step is a little challenging) – being careful not to tear it

  6. Note: The pastry sheet does not need to be pressed into the “corners” of the pan

  7. Pour the filling into the pan and gently spread the filling out evenly

  8. Roll out the smaller dough ball into a 30-35cm diameter circle and lay that centrally on top of the filling – stretch it out towards the pan edges

  9. Fold the overhanging pastry sheet over the upper pastry sheet

  10. Make an incision in the centre of the top of the pita to allow steam to escape during baking

  11. Place in an oven preheated to 180°C and bake for 1 hour on a lower rung until crisp and golden

  12. Cover the top with foil if it's browning too quickly

Serving the Kreatopita

  1. Cool only briefly before serving

  2. Kali Orexi!

Key Points

Key Points

    • If you have the time and inclination, prepare your filling the night before so the flavours have more time to develop and meld together

    • Watch video for dough rolling methods/tips

Download this Recipe

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