GREEK MEAT PIE (KREATOPITA)
If you are looking for a classic Greek meat pie, then this recipe for Kreatopita will be just what you need! Combining two different types of meat, it is a traditional, rustic pie you would see in villages across parts of Greece
Provided by Eli K. Giannopoulos
Categories Sides
Time 3h
Number Of Ingredients 17
Steps:
- To make the filling for this traditional Kreatopita, heat the olive oil in the bottom of a large heavy bottomed, lidded saucepan or casserole dish set over a medium high heat. Salt the meat well and fry the meat in batches until well browned, adjusting the heat if necessary to make sure you don't get burnt bits on the bottom of the pan. Set the meat aside.
- Lower the heat to medium low. Finely chop the onion and gently fry it along with another pinch of salt in the fat leftover from the meat for 6-8 minutes until the onion has softened and started to brown. Peel and crush the garlic cloves and add them to the onion, cooking for a further minute until aromatic.
- Stir in the tomato paste and cook for another minute or two until slightly caramelised. Roughly chop the tomatoes and stir them in too, cooking for another few minutes until they start to break down. Add the dried marjoram.
- Add the wine and allow to reduce by half. Add 200ml / 3/4 cups water, and turn up the heat to bring the filling up to a boil. Reduce to low, clap on the lid and leave to simmer for an hour, until the meat is tender.
- Roughly chop the herbs and stir them into the pie filling, along with the uncooked rice. Leave to cool to room temperature.
- Check the seasoning of the cooled pie filling, adding pepper and more salt if necessary.
- To assemble the Kreatopita, pre-heat the oven to 180 degrees Celsius / 350 Fahrenheit and liberally butter your deepest square baking dish roughly 22 cm / 9 inches square.
- Divide the puff pastry block into two, one half slightly smaller than the other to make the lid.
- On a well floured surface, roll the larger pastry block out into a large square, large enough to comfortably line the dish with a few centimetres / at least 1/2 inch to spare above the filling line. Use this to line the dish, using your fingers to push the pastry into the corners.
- Spoon in the filling. Lightly beat the egg, and brush the exposed edge of the pastry along the top.
- Grate the cheese and sprinkle it evenly across the top of the pie filling.
- Roll out the second block of pastry and top the pie with it, pressing down to seal the pastry along the egg wash line and trimming off any excess. Brush the top with egg wash and cut two small holes in the middle of the pie to allow steam to escape.
- Bake for 1 hour until the pastry is golden. Leave to stand for 15 minutes before cutting and serving. Enjoy!
FETA-CRUSTED LAMB WITH RICH TOMATO SAUCE
As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce
Provided by Jane Hornby
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.
- For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
- When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.
Nutrition Facts : Calories 582 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.47 milligram of sodium
ONE-PAN HERBY ROAST LAMB WITH LEMON, POTATOES & FETA
Enjoy a roast lamb dinner with a twist. There's no need to labour over gravy - instead, the lemon and garlic pair well with a quick yogurt and harissa sauce
Provided by Cassie Best
Categories Dinner
Time 2h10m
Number Of Ingredients 12
Steps:
- Take the lamb out of the fridge at least 1 hr before cooking to come to room temperature. Score the skin into 3cm diamonds using a sharp knife, but don't cut too deep.
- Cut the garlic bulb in half to expose the flesh of each clove. Set one half aside, then pop the cloves from the remaining half out of their skins. Put these in a small food processor along with most of the mint and parsley, the rosemary, lemon zest, preserved lemon and a large pinch of salt. Blitz the mixture together, or pound using a pestle and mortar, adding half the olive oil once the herbs have started to break down. Pour the marinade over the lamb, massaging it into the cuts. Leave to marinate at room temperature for at least 30 mins, or chill for up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Put the lamb in your largest roasting tin (you'll need space to add the potatoes later). Wrap well with foil and bake for 45 mins.
- Meanwhile, put the potatoes in a large pan of cold salted water. Set over a medium heat and bring to the boil, then reduce the heat and simmer for 5 mins. Drain and leave to steam-dry for 10 mins.
- Remove the lamb from the oven and lift onto a board. Drizzle the remaining oil into the roasting tin, then tip in the potatoes, fresh lemon slices and the remaining garlic bulb half, rubbing the cut side in the oil. Season and toss to coat the potatoes and lemon slices in the oil and lamb juices. Sit the lamb on top.
- Return to the oven for 35 mins more for medium (a thermometer should read 55C), or 50 mins for well done. Transfer the lamb to a warm platter, cover and leave to rest. Meanwhile, shake the potatoes around in the tin and return to the oven for another 20-25 mins, or until golden and crisp. Swirl the harissa paste through the yogurt.
- Roughly chop the remaining mint and parsley. Scatter the chopped herbs and feta over the potatoes. Carve the lamb and pour any roasting juices into the spiced yogurt, and mix through. Serve the lamb and potatoes with peas or spring greens, and the spiced yogurt sauce on the side for drizzling over.
Nutrition Facts : Calories 580 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.9 milligram of sodium
LAMB & SPINACH SPANAKOPITA
Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we've added lamb, slow-cooked in stock
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 3h35m
Number Of Ingredients 19
Steps:
- Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
- Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
- Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
- Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.
Nutrition Facts : Calories 784 calories, Fat 55 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium
LAMB & FETA PIES
I came up with this one weekend when I was trying to use up some items from the freezer. They were so good that we have them often. I have fairly small pie tins, so yield will depend on the size of your tins. These freeze really well.
Provided by Sara 76
Categories Savory Pies
Time 40m
Yield 12 pies
Number Of Ingredients 6
Steps:
- Heat oil in pan, and add lamb. Cook until lightly browned, then remove from heat.
- In a bowl, combine lamb, sauce, and fetta.
- From each pastry sheet, cut 2 tops and two bottoms, and line 12 lightly greased pie tins with the larger rounds of pastry, and brush the edges lightly with milk.
- Divide the mixture evenly between each pie, and put top sheet of pastry on, pressing the edges to seal.
- Brush pies with milk, and bake at 200C for 20 minutes, or until pastry is golden and flakey.
Nutrition Facts : Calories 864.6, Fat 59.1, SaturatedFat 17.1, Cholesterol 51.9, Sodium 675.9, Carbohydrate 60.5, Fiber 2, Sugar 5.1, Protein 22.4
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GREEK LAMB PIES WITH FETA MASH RECIPE | DELICIOUS. MAGAZINE
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- Preheat the oven to 160°C/fan 140°C/gas 3. Put the lamb cubes in a bowl and toss well in the flour. Season with ground black pepper and a good pinch of salt.
- Heat 2 tbsp of the oil in a large lidded flameproof casserole over a medium heat. Fry the lamb pieces in batches until just golden all over. Remove the cooked lamb from the dish with a slotted spoon after each batch and set aside.
- Heat the remaining oil, add the red onion, then cook for a few minutes. Add the garlic, oregano and olives, then toss together well. Increase the heat to high, add the red wine and bubble rapidly for 3-4 minutes. Reduce the heat, add the beef stock, return the lamb to the dish and season.
- Cover the casserole and place in the oven for about 1½ hours until the lamb is tender and the sauce is rich and thickened. Set aside to cool while you prepare the topping.
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- Heat the oven to 200°C/180°C fan/gas 6. Put the lamb neck fillet in the baking dish with the red onion and garlic, season well with salt and pepper, then drizzle with olive oil. Roast for 45 minutes, then set aside to cool.
- Once cooled, chop the lamb into rough 2cm chunks and put in a large mixing bowl. Roughly chop the cooled onion, then add it to the lamb, along with the chopped garlic and cooked rice.
- Wilt the spinach in its bag in the microwave on high for a few minutes (or wilt spinach in batches in a large pan – add a few drops of water, cover and put over a medium heat for 2-3 minutes). Tip into a colander, then use a wooden spoon to press out as much liquid as possible from the spinach. Put the drained spinach in a clean J-cloth or tea towel, then squeeze out as much water as you can. Roughly chop the spinach, then add to the bowl. Add the rest of the ingredients (except the filo, butter and sesame seeds) to the bowl and mix until well combined.
- Unroll the filo pastry on a clean work surface and brush one sheet at a time with the melted butter (keep the remaining pastry covered with cling film or a slightly damp tea towel). Layer 5 sheets in the base of the buttered ovenproof frying pan, allowing the sheets to overhang the edge of the pan, giving the pan a quarter-turn as you work so the sheets overlap slightly. Push each new sheet into the sides of the pan. Reserve the remaining 2 sheets of filo for the top.
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