Kreatopitta – Greek meat pie

Ingredients for 4 servings:

• ½ package of yufka dough sheets, preferably square
• 400 g minced beef or lamb or mixed
• 2 onions
• 1 clove(s) garlic
• 1 bunch of parsley
• 1 egg(s)
• 50 g grated cheese (Gouda, Emmental, Edam as desired)
• 100 g sheep’s cheese
• ½ lemon(s)
• 1 pinch of cinnamon
• salt and pepper
• olive oil

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

well prepared and worth a little sin

Squeeze half a lemon. Peel the onion and garlic and dice them into small cubes. Fry the minced meat in a little oil in a pan until crumbly, until the juices have evaporated. At the end, add the onions and garlic to the pan. Season with lemon juice, salt, pepper, and cinnamon. Set the pan aside to cool. Preheat the oven to 200 degrees Celsius. Remove the yufka leaves from the package and spread them out on the work surface. Cover with slightly damp kitchen towels to soften the leaves. Clean the parsley, remove the stems, and roughly chop. Lightly crush the feta. Beat the egg. Mix the feta, grated cheese, parsley, and egg into the cooled minced meat and season again to taste. Brush a baking dish with olive oil. Lightly brush half of the yufka leaves with oil and place them on the bottom of the baking dish, allowing the dough to slightly overhang the edges. Pour in the minced meat. Press down lightly and fold the dough edges over the minced meat. Brush the remaining yufka sheets with oil and place on top. Spray the surface with a little water. Bake for about 45 minutes at 200 degrees Celsius and serve warm. Serve with a green salad.