Cephalonia three-meat pie (Kefalonitiki kreatopita)

This Greek recipe for a luscious meat-filled filo pie is one of the most beloved dishes of the Ionian island of Cephalonia. Three different meats, Greek cheese, and warm spices turn this into a rich, filling pie that can be served as easily as a Greek meze as it can a main course.

Cephalonia three-meat pie. Credit: My Greek Table

• serves

  8

• prep

  20 minutes

• cook

  1:20 hour

• difficulty

  Mid

Ingredients

• 75 ml extra-virgin olive oil, plus extra for brushing
• 225 g (8 oz) boneless lamb, trimmed of fat and cut into 1 cm (½ inch) pieces
• 225 g (8 oz) lean boneless pork, cut into 1 cm (½ inch) pieces
• 225 g (8 oz) lean boneless beef, cut into 1 cm (½ inch) pieces
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• ½ cup medium-grain rice
• 1½ cups peeled, seeded, and chopped tomatoes (canned are fine)
• ½ tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• ½ cup water
• 1 large egg, lightly beaten
• ½ cup grated kefalotiri cheese or any hard yellow cheese
• Salt and freshly ground black pepper to taste
• ½ cup chopped fresh flat-leaf parsley
• 1 package thin filo (phyllo) pastry, at room temperature

Instructions

1. Heat 2 to 2½ tablespoons of the olive oil in a large, heavy skillet over medium-high heat and brown the meats, in batches if necessary. Remove from the heat and let cool enough to handle. Shred the meats by hand.
2. Add the remaining olive oil to the skillet and cook the onion over medium heat, stirring, until translucent, about 10 minutes. Add the garlic, then the rice, and stir for 1 to 2 minutes. Add the tomatoes, cinnamon, and nutmeg and stir together, turn heat down to  medium-low, and cook the mixture until most of the liquid has been absorbed, about 10 minutes. Remove from the skillet and let cool.  Add the water.
3. Preheat the oven to 180°C (350°F). In a large bowl, combine the meat mixture with the egg, cheese, salt, pepper and parsley. Oil a large, rectangular baking pan or a 38 cm (15 inch) round baking pan that is 5 cm (2 inches) deep.
4. Layer seven (or about half of the amount in your package) the sheets of filo (phyllo) on the bottom of the pan, brushing each with olive oil. If using a round pan, overlap the pastry, brushing each sheet with olive oil, so that there is overhang all around the perimeter of the pan.
5. Place the filling over the filo and cover with another five sheets, using the same technique as for the bottom, leaving some overhang (this is so that you will be able to create a decorative edge at the end). Place one last sheet over the top before you roll in the edges, and crinkle up this sheet a bit, fitting it into the inside top of the pie, so that it has an almost pleated effect. Now join the top and bottom edges and roll up the excess inwards, around the perimeter or edges, to form a decorative rim.
6. Brush the top sheet with olive oil and sprinkle with a little bit of cold water. Score into serving pieces and bake for about 50 minutes to an hour. Remove, let cool and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.