Kreatopita Argostoli Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet with butter).
• Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
• Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
• Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
• Top with remaining 12 phyllo sheets brushed lightly with melted butter.
• Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring a large pot of salted water to a boil.
• Add potatoes and cook until tender but still firm, about 15 minutes.
• Drain, cool and chop.
• Lightly brush a 9x13 inch pan with melted butter.
• Place 1 phyllo sheet in pan and lightly brush with butter. (Of course, I prefer to brush it with olive oil instead of butter.).
• Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet).
• Spread cooked rice over phyllo, then sprinkle with minced garlic.
• Add lamb in an even layer, and sprinkle with lemon juice.
• Place 1 cup diced potatoes over lamb.
• Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest.
• Add crumbled feta cheese.
• Pour on olive oil and beef broth.
• Sprinkle with oregano and pepper.
• Finally, add beaten egg.
• Top with remaining 12 phyllo sheets brushed lightly with melted butter (or olive oil :D).
• Bake for 40 to 50 minutes at 325 degrees F (165 degrees C).
• During the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C).
• Remove from the oven and cool on a rack for 15 minutes.
• Cut into diamonds or squares and serve warm.
• I like to serve this with sour cream, or even homemade tzatziki.

Steps:

• In a large saucepan, coat bottom of pan with olive oil and add ground beef (and mushrooms, if using). Cook, breaking up meat with back of spoon, and stirring often until meat and mushrooms are browned and liquid emitted has evaporated (make sure all the liquid has evaporated - you don't want a soggy pita!).
• Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too.
• Remove from heat and allow to cool for about 20 minutes, stirring a couple of times to bring hot filling up (to cool faster).
• Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste.
• In a 15 x 10 inch pan (or large pan), layer half the phyllo sheets, brushing each one generously with olive oil (use a pastry brush), before adding the next sheet of pastry.
• Pour the meat filling into the phyllo-lined pan.
• 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).
• Position baking rack in bottom third of oven and preheat to 190°C (375°F).
• Bring your pan next to the sink and run the cold water tap. Wet the tips of your fingers and shake the water onto the pastry. Do this a few times to ensure droplets of water fall all over the pastry (this ensures a crisp crust upon baking).
• Bake pie for approximately one hour, until you achieve a deep golden crust. If you have a flat-bottomed oven (no element), do put your pan on the floor of the oven for the last 20 minutes or so to ensure an even crisper bottom crust.
• The pita is best slightly warm or at room temperature.
• Enjoy!