Quick Recipe Version (TL;DR)

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

Quick Ingredients

12 sheets phyllo dough (about 12 x 17 in), thawed
1/2 cup (115 g) unsalted butter, melted, plus 2 tbsp olive oil
1 1/2 lb (680 g) ground beef, lamb, or a mix
1 large onion, finely chopped
3 cloves garlic, minced
1/3 cup (65 g) long-grain white rice, rinsed (optional but traditional)
2 tbsp tomato paste
1/2 cup (120 ml) water or beef broth
2 large eggs, lightly beaten
1/2 cup (50 g) grated kefalotyri, kefalograviera, or Parmesan
3 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
1 tsp dried oregano
1/4 tsp ground cinnamon (plus a pinch allspice, optional)
1 1/4 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper

Do This

1. Sauté onion in olive oil and 1 tbsp butter until soft; add garlic, then brown the ground meat.
2. Stir in tomato paste, cinnamon, oregano, salt, pepper, rice, and water; simmer 12–15 minutes until most liquid is absorbed and rice is just tender. Cool 10 minutes.
3. Mix in eggs, cheese, parsley, and dill; taste and adjust seasoning.
4. Heat oven to 375°F (190°C). Brush a 9×13 in (23×33 cm) baking pan with melted butter.
5. Layer 6 phyllo sheets in the pan, brushing each sheet lightly with butter and letting edges overhang.
6. Spread filling evenly, fold in overhanging edges, then top with 6 more buttered phyllo sheets. Tuck edges down the sides and score the top into squares or diamonds.
7. Bake 35–40 minutes until deep golden and crisp. Rest 15 minutes before cutting and serving.

Why You’ll Love This Recipe

Classic Greek comfort food: flaky, buttery phyllo wrapped around a richly seasoned meat filling.
Great for feeding a crowd: bakes in one pan and slices neatly into generous squares.
Make-ahead friendly: assemble earlier in the day or freeze for future dinners and gatherings.
Flexible filling: use beef, lamb, or a mix, with or without rice, and adapt the herbs to your taste.

Grocery List

Produce: 1 large onion, 3 cloves garlic, fresh parsley, fresh dill (optional but recommended), lemon (optional for serving)
Dairy: Unsalted butter, 2 large eggs, kefalotyri/kefalograviera or Parmesan cheese
Pantry: Phyllo dough, olive oil, long-grain white rice, tomato paste, dried oregano, ground cinnamon, ground allspice (optional), fine sea salt, black pepper
Meat: 1 1/2 lb (680 g) ground beef, lamb, or a combination

Full Ingredients

For the Meat Filling

2 tbsp olive oil
1 tbsp unsalted butter
1 large onion, finely chopped (about 1 1/2 cups)
3 cloves garlic, minced
1 1/2 lb (680 g) ground meat (all beef, all lamb, or 50/50 mix)
1/3 cup (65 g) long-grain white rice, rinsed until water runs mostly clear (optional but traditional)
2 tbsp tomato paste
1/2 cup (120 ml) water or low-sodium beef broth
1 1/4 tsp fine sea salt (plus more to taste)
1/2 tsp freshly ground black pepper
1 tsp dried oregano
1/4 tsp ground cinnamon
1 pinch ground allspice (optional, for warmth)

To Finish the Filling

2 large eggs, lightly beaten
1/2 cup (50 g) finely grated kefalotyri, kefalograviera, or Parmesan cheese
3 tbsp finely chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh dill (or 1 tsp dried dill, or extra parsley)

For the Phyllo and Assembly

12 sheets phyllo dough (about 12 x 17 in / 30 x 43 cm), fully thawed in the fridge
1/2 cup (115 g) unsalted butter, melted and slightly cooled
1–2 tbsp olive oil (to mix into the butter if you like, for extra flavor and crispness)
1 tbsp water (for sprinkling between layers if your kitchen is very dry, optional)
1 tbsp sesame seeds or nigella seeds for sprinkling on top (optional but pretty)

To Serve (Optional)

Lemon wedges
Plain Greek yogurt or tzatziki
Extra chopped fresh herbs for garnish

Step-by-Step Instructions

Step 1: Thaw the phyllo and prepare your pan

If your phyllo dough is frozen, thaw it overnight in the refrigerator. About 30–40 minutes before you plan to assemble the pie, bring it to room temperature (still wrapped) so it becomes more flexible and less prone to tearing.

Grease a 9 x 13 in (23 x 33 cm) baking dish with a little melted butter. In a small bowl or jug, combine the remaining melted butter with 1–2 tbsp olive oil and set aside with a pastry brush. This butter–oil mix will be used to brush the phyllo layers.

Step 2: Sauté the aromatics

In a large, wide skillet or sauté pan, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the chopped onion and cook, stirring often, for 6–8 minutes, until soft and translucent but not browned. Add the minced garlic and cook for another 30–60 seconds until fragrant.

Step 3: Brown the meat and add rice and seasonings

Add the ground meat to the pan, breaking it up with a wooden spoon. Cook over medium-high heat for 7–9 minutes, until the meat is no longer pink and most of the liquid has evaporated. If there is a lot of excess fat, spoon some off.

Stir in the tomato paste and cook for 1 minute to caramelize it slightly. Add the rinsed rice (if using), salt, pepper, dried oregano, cinnamon, and a pinch of allspice if using. Pour in the 1/2 cup water or broth, scrape up any browned bits from the bottom of the pan, and bring to a gentle simmer.

Step 4: Simmer and cool the filling

Reduce the heat to low, cover the pan partially, and let the mixture simmer for 12–15 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is just tender but not mushy. The filling should be moist but not soupy; if it looks too dry before the rice is cooked, add a tablespoon or two more water.

Remove the pan from the heat and taste, adding more salt or pepper if needed. Let the filling cool for about 10 minutes. This brief cooling step prevents the hot filling from scrambling the eggs and making the phyllo soggy when assembling.

Step 5: Enrich the filling with eggs, cheese, and herbs

Once the filling has cooled slightly, stir in the beaten eggs, grated cheese, chopped parsley, and chopped dill until evenly combined. The mixture will look slightly glossy and should hold together when pressed with a spoon. Set aside while you prepare the phyllo.

Step 6: Build the bottom phyllo layers

Heat your oven to 375°F (190°C), with a rack in the middle. Unwrap the phyllo and keep it covered with a slightly damp (not wet) kitchen towel to prevent it from drying out while you work.

Lay one sheet of phyllo into the prepared baking dish, letting the excess hang over the sides. Lightly brush it all over with the butter–oil mixture. Repeat with 5 more sheets (6 total for the base), layering them at slight angles so the sides of the pan are well covered and brushing each sheet generously but not heavily with butter. If your kitchen is very dry, you can very lightly flick a few drops of water over the phyllo every couple of layers to keep it supple.

Step 7: Add filling, top with phyllo, and bake

Spread the meat filling evenly over the layered phyllo base, smoothing the top with a spatula. Fold any overhanging phyllo over the filling.

Place another sheet of phyllo on top, brush with butter, and repeat with the remaining 5 sheets (6 total for the top), brushing each one. Tuck the edges gently down the sides of the pan to encase the filling fully. Brush the very top with any remaining butter–oil mixture and sprinkle with sesame or nigella seeds if using.

Using a sharp knife, lightly score the top layers of phyllo into squares or diamonds (do not cut all the way through to the bottom; this helps steam escape and makes slicing easier later). Bake for 35–40 minutes, until the phyllo is deep golden brown and crisp.

Remove from the oven and let the kreatopita rest for at least 15 minutes before cutting. This resting time helps the filling set so slices hold together nicely. Serve warm or at room temperature with lemon wedges and a spoonful of yogurt or tzatziki, if you like.

Pro Tips

Keep phyllo covered: Phyllo dries out very quickly. Always keep the stack covered with a lightly damp towel and work efficiently.
Do not over-wet the filling: The filling should be moist but not runny. If it looks soupy, simmer a bit longer to evaporate excess liquid before adding eggs and cheese.
Cool slightly before slicing: Letting the pie rest 15–20 minutes after baking helps the layers set and makes neater slices.
Use the right pan size: A 9 x 13 in (23 x 33 cm) pan creates a good phyllo-to-filling ratio. A smaller pan will make the pie too thick and may require a longer bake time.
Mix butter and oil: Combining butter with olive oil gives you great flavor and a crisp, less brittle top.

Variations

All-beef or all-lamb: For a milder flavor, use all ground beef. For a more traditional, slightly gamier Greek taste, use mostly or all lamb.
Rice-free version: Skip the rice and reduce the simmering liquid to 1/4 cup. The pie will be a bit richer and more meat-forward.
Cheesier kreatopita: Double the grated cheese to 1 cup and add 1/2 cup crumbled feta to the filling for a richer, saltier pie.

Storage & Make-Ahead

To store leftovers: Let the kreatopita cool completely, then cover the pan tightly or transfer slices to an airtight container. Refrigerate for up to 3 days. Reheat slices in a 350°F (175°C) oven for 10–15 minutes until warmed through and crisp.

To freeze unbaked: Assemble the pie in a freezer-safe pan, but do not bake. Wrap well with plastic wrap and then foil. Freeze for up to 2 months. Bake from frozen at 350°F (175°C) for 55–70 minutes, covering loosely with foil if the top browns too quickly.

To freeze baked: Cool completely, cut into pieces, and freeze slices in an airtight container for up to 2 months. Reheat from frozen at 350°F (175°C) for 20–25 minutes, or until hot and crisp.

Make-ahead: You can prepare the filling up to 1 day in advance and store it in the fridge. Bring it to room temperature before assembling with the phyllo.

Nutrition (per serving)

Approximate values per serving (1 of 8): about 520 calories; 30 g fat; 18 g saturated fat; 30 g protein; 32 g carbohydrates; 2 g fiber; 3 g sugar; 780 mg sodium. Values will vary depending on meat choice, cheese type, and whether you include rice.

Greek Kreatopita Meat Pie with Flaky Phyllo