Greek cuisine · Dough, Pasta & Rice

Kreatopita

A hearty pie of thin phyllo dough, filled with spiced ground lamb, onions, rice, and parsley.

Ingredients · for 6 servings

• 500 g ground lamb (or ground beef as a substitute)
• 2 onions
• 80 g rice
• 400 g phyllo dough
• 2 eggs
• 1/2 bunch parsley
• 1 tsp oregano
• 1 tsp cinnamon
• 120 ml olive oil
• Salt, pepper

Instructions

1. Soak the rice in cold water for 10 min. and drain; let the phyllo dough thaw covered and finely dice the onions.
2. Sauté the onions in 2 tbsp olive oil for 6 min. until translucent, add the ground meat, and fry over high heat for 8 min. until browned and crumbly.
3. Stir in the cinnamon, oregano, salt, and pepper, add 150 ml water and the rice, and let swell covered for 12 min. until the liquid is absorbed.
4. Let the filling cool completely, then mix in the eggs and chopped parsley – warm filling would soften the dough from the inside.
5. Preheat the oven to 180°C, oil a baking dish, lay in half of the phyllo sheets one by one, each brushed thinly with oil, spread the filling on top, and cover with the remaining oiled sheets.
6. Pre-cut the pie into pieces, bake for 45–50 min. until golden brown, and let rest for 10 min. before serving so the pieces stay neat.