Traditional Greek meat pie

There’s no doubt that pies, being an essential part of the Greek cuisine, are one of our most favorite comfort foods.  Moreover –and there’s no doubt about that either- pies are the most popular street food in the country. Wherever you go in Greece you will always bump into a pie shop!


In our blog we have posted previously some of the most famous Greek pies, like cheese pie and spinach pie. Today we’ve got something special. A meat pie that comes to us from Kefallonia, a beautiful island on the west coast.


Traditional Greek meat pie from the island of Kefalionia


500 gr phyllo pastry

½ kilo lamb meat chopped

½ kilo pork peat chopped

2 white onions finely chopped

1 garlic clove finely chopped

2 tablespoons tomato paste

1 teaspoon dried oregano

½ teaspoon ground cinnamon

½ cup white wine

½ cup water

½ cup rice (Arborio type can be used)

1 egg beaten

esti extra virgin olive oil



1 cup kefalotyri cheese (if hard to find opt for pecorino cheese)


In a large saucepan coat the bottom with olive oil. Add both types of meat and sauté for a few minutes until golden brown. Add garlic, onions, oregano, cinnamon and tomato paste. Stir and continue cooking for a few minutes more. Pour in the wine and let it evaporate. Pour in the water. Reduce heat and let it cook gently for an hour.

Add salt and pepper and the rice. Continue cooking for a few minutes until all liquid has been absorbed. Take the saucepan off the cooker and let it cool for a few minutes. Add the beaten egg and stir well.

Preheat the oven at 200 degrees.

In a large oven pan layer half the phyllo sheets, brushing each one generously with olive oil before adding the next sheet of pastry.

Pour the meat filling in the pan. Add on top of the filling the cheese.

Layer the remaining phyllo sheets in the same way, over the filling, brushing each one generously with olive oil before adding the next sheet of pastry. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, tuck in any overhang you have neatly into the pie and score pie, lengthwise, into 4, using the tip of a small, sharp knife and making sure you don’t cut all the way through the bottom of the pastry (just the top crust and slightly into the filling).

Place the pan in the preheated oven and bake for about an hour until the top of the pie is golden brown and crispy.


Leave a Reply

Your email address will not be published. Required fields are marked *