Penguin Books Australia

Hellenic Meat Pies

These pies (kreatopita) are an example of many types made on a daily basis in households all over Greece. You can replace the haloumi with other cheeses, such as kefalotiri or kefalograviera, and you can also use cubed meat instead of minced, if you prefer.

2 tablespoons extra virgin olive oil, plus extra for brushing
8 spring onions, finely chopped
2 cloves garlic, chopped
1 kg extra lean minced beef
sea salt and cracked pepper
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped tomato
1 cup chopped flat-leaf parsley
1/2 cup grated Greek feta
1/2 cup grated haloumi
3 eggs
12 sheets filo pastry
Makes 12

Heat the olive oil in a frying pan or skillet over medium heat, add the onion, garlic and minced beef and cook, stirring constantly, until the meat browns. It is important that you keep mixing to break up any clumps of meat. Season with salt and pepper and stir in the ground spices. Add the chopped tomato and simmer over low heat for 5 minutes. Remove from the heat and cool to room temperature. When cool, stir in the parsley, feta, haloumi and eggs.
Preheat the oven to 180°C and brush 12 muffin moulds with extra virgin olive oil.
Cut the filo pastry into four long strips, then cut each strip into 5 x 5 cm squares. Place the filo squares between two clean tea towels so they do not dry out.
Line the muffin moulds with filo, brushing every second piece with olive oil. Continue until the base and sides are well covered (you will need about 12 pieces for each). Spoon the meat mixture into the moulds and season with salt and pepper. Bake for 30-35 minutes until cooked through. Serve hot.