Kreatopita + Spanikopita = The Best Greek Meat Pie!
Types of Greek Pies
If you’ve been to Greece, or a Greek restaurant, you’ve likely sampled a few of the many types of Greek pies. Mediterranean cuisine has so many versions! Two of the most popular are the Greek meat pie, Kreatopita, and Spanikopita, otherwise known as spinach pie.
Our Greek Meat Pie recipe combines the best of these traditional Greek dishes to make a phyllo meat pie that is so delicious I had clients request it every week for years! Although I like Greek spinach pie very much, to call it a Spanikopita with meat does not do it justice.
Both of these Greek pies most often use phyllo dough, and can come in different shapes. You will find them both made in round pie pans, and served like a slice of pie, or you will see Kreatopita and Spanikopita triangles. Of course both shapes are very tasty, but I prefer the phyllo triangles, and folding phyllo triangles is easier than you think!
I think the phyllo triangles have a better filling to pastry ratio, and they’re more fun! Smaller hand-held meat pies always impress as an appetizer, and the larger Greek pies are perfect for lunch or dinner.
While visiting Athens, you’ll find traditional Greek meat pies are made with ground lamb or beef. In the spirit of trying to make our version a little healthier, we are making a ground turkey meat pie. However, if you prefer to stay with the Greek tradition, you can sub any ground meat or combination of ground meats for the ground turkey.
However, if you are concerned your phyllo meat pies will be dry with turkey, That is not the case. No one will guess they are low cal and healthy. Also, the triangles reheat better if there leftovers.
Greek Meat Pie Recipe
1 pound lean ground turkey
1/2 teaspoon oregano
2 tablespoons minced garlic
1 cup part-skim ricotta cheese
1 cup feta cheese
1 cup part-skim shredded mozzarella
4 cups raw spinach, chopped (packed)
8 sheets phyllo dough
1 spray olive oil cooking spray
1. Cook ground turkey with oregano in a skillet on medium high.
2. While cooking, break up turkey into small crumbles.
3. When it is cooked through, add garlic, salt and pepper, and set it aside to cool.
4. Mix ricotta, feta, mozzarella, and spinach in bowl.
5. When turkey had cooled (it can be slightly warm), add it to the bowl.
6 Layout phyllo sheets so that the long side is stretched in front of you.
7. Cut phyllo in half lengthwise, and lay on pile on top of the other.
8. Take the top 2 sheets and move them next to the stack of phyllo. Cover the stack with a dry cloth.
9. Place 1 cup of the turkey mixture about 3/4 of the way down on the left corner of the phyllo. Shape it into a right triangle and roll it up the length of the phyllo from side to side to form a Greek meat pie triangle.
10. Place on a well sprayed baking sheet.
11. Continue to wrap the remaining 7 triangles.
12. Spray the tops and sides with a light spray of olive oil cooking spray, and bake at 400 degrees for approximately 10-15 minutes until golden brown.
1. Phyllo dough defrosts best in the refrigerator. If sealed up well, it will also keep for weeks defrosted in the refrigerator. Do not force it to defrost by putting it in the microwave; you will make phyllo mush.
2. For appetizer size Greek Meat Pies, cut portion in half. Or for mini appetizers, you can use these phyllo shells.
3. Using parchment paper on your baking sheet will help clean up if your meat pie leaks.
1. Greek Meat Pies can be prepared ahead and stored in the fridge or freezer. If you do, they will heat up best in the oven or toaster oven. Do not be concerned if the phyllo looks soggy when you take them out of the refrigerator.
2. Instead of preparing the entire Greek Meat Pie ahead of time, you can prep the turkey mixture and wrap it , store it in the fridge and cook it when you are ready.
What to serve with Greek Meat Pies
What to do with leftover Greek pies
I love traditional Greek food and always hope for leftovers! The phyllo triangles reheat best in the oven or toaster oven at 375 degrees. It will only take about 5 minutes, and keep an eye on your dough!
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