Kreatopites – Little meat pies with honeymoon tomatoes

Matt Tebbutt recipe

Kreatopites are traditional Greek meat pies. These pies are known for their rich flavour and rustic appeal, often found in villages across Greece, particularly in regions like Kefallonia. They are versatile and can be served as a main course or as part of a mezze platter enjoyed warm or at room temperature, making them suitable for picnics and family gatherings.

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves 4

Saturday Kitchen Recipes 20 Apr 2024By Georgina Hayden
From Saturday Kitchen



For the kreatopites:

  • Olive oil: as needed
  • Butter: 100g/3½oz
  • Mince (beef and lamb, or with pork): 500g/1lb 2oz
  • Onion, finely chopped: 1
  • Garlic cloves, finely chopped: 2
  • Leeks, trimmed, finely sliced and washed well: 2
  • Ground cinnamon: 1 tsp
  • Ground coriander: 1 tsp
  • Cumin seeds, roughly crushed: 1 tsp
  • Tomato purée: 2 tbsp
  • Caster sugar: 1 tsp
  • Fresh flatleaf parsley, stalks and leaves finely chopped: 15g/½oz
  • Beef stock: 400ml/14fl oz
  • Filo pastry: 300g/10½oz
  • Sea salt and freshly ground black pepper: to taste

For the dressed tomatoes:

  • Tomatoes, chopped into small pieces: 600g/1lb 5oz
  • Garlic clove, finely grated: 1
  • Red onion, finely sliced: 1
  • Red wine vinegar: 2 tbsp
  • Caster sugar: ½ tsp
  • Extra virgin olive oil: 4 tbsp
  • Fresh Greek or regular basil, leaves picked (larger leaves torn): ½ bunch
  • Avocados, peeled and sliced: 2 ripe
  • Anchovy fillets in oil: 8
  • Sea salt and freshly ground black pepper: to taste


Preparing the Filling

  1. Heat a large frying pan over medium-high heat. Add a drizzle of olive oil and 25g butter.
  2. Add the mince, season generously with salt and pepper. Fry for 5–8 minutes, breaking it up with a wooden spoon, until it starts to brown.
  3. Reduce heat, add onion, garlic, and leek. Fry gently for 5 minutes.
  4. Add cinnamon, coriander, and most of the crushed cumin seeds. Fry for a few more minutes.
  5. Stir in tomato purée, sugar, and parsley. Fry for 1 minute, stirring well.
  6. Add stock, bring to a boil, then reduce heat and simmer gently for 15–20 minutes until most liquid has evaporated.
  7. Turn off heat and let cool completely.

Making the Pies

  1. Preheat oven to 210C/190C Fan/Gas 6½.
  2. Melt remaining butter and brush some over a large flat baking tray.
  3. On your work surface, lay a sheet of filo with the longer side facing you. Brush with butter and top with a second sheet.
  4. Spoon a long line of cooled mince mixture along the bottom edge.
  5. Roll up from the bottom, then shape into a coil. Place on the baking sheet.
  6. Repeat to make four pies.
  7. Brush pies with remaining butter, sprinkle with sea salt and remaining cumin seeds.
  8. Bake for about 30 minutes until deep golden. Cool for at least 10 minutes before serving.

Preparing the Tomato Salad

  1. While pies are cooling, toss tomatoes with ½ teaspoon sea salt in a colander. Let drain, stirring occasionally.
  2. In a small bowl, combine garlic, onion, red wine vinegar, and sugar. Season with salt and pepper. Set aside for 5 minutes.
  3. Whisk extra virgin olive oil into the dressing.
  4. Pat tomatoes dry with kitchen paper and place in a large bowl.
  5. Add dressing, torn basil, avocado slices, and torn anchovies to the tomatoes.
  6. Gently toss everything together.

Serve the tomato salad alongside the pies.

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