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Mini meat pies with filo (Kρεατοπιτάκια με φύλλο κρούστας)

Greek mini meat pies
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer, Light meal, Main Course, meze
Cuisine: Greek
Keyword: Greek meat pie, Kreatopitakia, Meat pie, meat pie with phyllo, Mia Kouppa meze, Mini meat pie with phyllo
Servings: 25 pieces
Author: Mia Kouppa

Ingredients

  • 1 pound lean ground beef
  • 1/2 onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dry oregano
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1 tbsp tomato paste
  • 2 tbsp water
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp Metaxa or red wine optional
  • 1/2 pound filo approximately
  • 1/4 cup olive oil approximately, for brushing filo

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Heat the 2 tablespoons of olive oil in a large skillet over medium heat and add the onion and garlic. Cook, stirring frequently, for a 2 - 3 minutes until the onion is soft and translucent being careful not to burn the garlic.
  • Add in the oregano, cinnamon, cumin and paprika. Stir and cook for approximately 1 minute and then add the tomato paste. Cook for an additional minute, stirring continuously.
  • Add in the ground beef, and add the water.
  • Cook, stirring occasionally, until the meat is cooked through and water has evaporated. Be sure to break up the ground beef as it cooks as you don't want very large pieces.
  • Once the meat is cooked, season with the salt and pepper and add in the Metaxa or red wine if using. Cook for an additional minute and then remove from the heat and allow to cool.
  • Once your meat filling has cooled, it is time to start assembling the kreatopitakia.
  • Lay your sheets of filo out onto a cutting board and cut a 3 inch wide strip (there will be many layers to this strip). Set aside and wrap up the remaining filo well so that it does not dry out.
  • Then, take one layer of filo and brush with some olive oil. Place another layer of filo on top of that one and brush that as well with olive oil.
  • Place approximately 1 tablespoon of filling on the bottom of the two-layered strip of filo and begin to fold over so that you end up with a triangle shape (see photos above, or attached video)
  • Once your triangle is formed, transfer to a parchment paper lined baking tray and repeat until you have used up all the filling.
  • Brush the tops of your triangles with some olive oil and bake in the middle rack of your oven for approximately 20 minutes, until golden brown and crispy.
  • Remove from baking tray and allow to cool on a rack.
  • Enjoy!

Notes

Kreatopitakia are best served soon after they are baked as the filo will remain crispy.  Any leftovers stored in the refrigerator should be reheated in the oven; warming them up in the microwave will result in soft filo.  Still fine, but not amazing!
Unbaked mini meat pies can be frozen prior to brushing the tops with olive oil.  Place on a baking tray, freeze and then transfer to freezer bags for easier storage.  When ready to bake, allow to sit at room temperature for approximately 20 - 30 minutes and then brush tops with olive oil and bake as directed (you may need to adjust the baking time slightly).