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Kefalonian kreatopita
Lamb, rice and potato pie
Kreatópita Kefaloniás: Kefalonia's Carnival meat pie of lamb, rice, potato and cheese
On Kefalonia, kreatopita is baked for Carnival Sunday, just before Lent, and for big family days: a deep pie of lamb and pork pieces (not mince) mixed with rice, potatoes, tomato, garlic, mint and grated cheese, enclosed in a thick homemade-style crust or filo. It's hearty, fragrant and meant to feed a crowd, warm or at room temperature. This version uses lamb shoulder and pork shoulder. Many island cooks splash in wine; here the moisture comes from stock and tomato, so it's alcohol-free. Common mistake: dicing the meat too large, so it isn't tender when the pastry is done — keep it to 2 cm. Chef's tip: let the filling sit in the fridge overnight so the rice soaks up the juices and the flavours meld.
- Total time
- 145 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the filling
- 1 ¾ lb boneless lamb shouldercut into 2 cm cubes
- 1 ⅛ lb boneless pork shouldercut into 2 cm cubes
- 4 oz medium-grain ricerinsed
- 2 potatoespeeled, cut into 1 cm dice
- 2 onionsfinely chopped
- 5 cloves garlicchopped
- 10 ½ oz grated tomatoes or passata
- ¾ cup chicken or meat stock
- 4 oz kefalotyri or other hard sheep's cheesegrated
- 1 tbsp dried mint
- ⅔ oz fresh flat-leaf parsleychopped
- 1 tsp ground cinnamon
- 2 tsp salt
- 1 tsp black pepper
- ¼ cup olive oil
- 2 eggs (optional)hard-boiled and chopped
For the pastry
- 1 ⅛ lb thick (country-style) filo pastrythawed
- ½ cup olive oilfor brushing
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Method
0/6 doneStep 1: In a large bowl mix 1 ¾ lb boneless lamb shoulder, 1 ⅛ lb boneless pork shoulder, 4 oz medium-grain rice, 2 potatoes, 2 onions, 5 cloves garlic, 10 ½ oz grated tomatoes or passata, ¾ cup chicken or meat stock, 4 oz kefalotyri or other hard sheep's cheese, 1 tbsp dried mint, ⅔ oz fresh flat-leaf parsley, 1 tsp ground cinnamon, 2 tsp salt, 1 tsp black pepper and ¼ cup olive oil, plus 2 eggs if using. Cover and refrigerate for at least 2 hours, or overnight.
120 minStep 2: Heat the oven to 350°F (325°F fan). Brush a deep 30 cm round or 25 × 35 cm tin with ½ cup olive oil and line with half the 1 ⅛ lb thick (country-style) filo pastry, brushing each sheet and letting the edges overhang.
Step 3: Spoon in the filling and level it. Fold over the overhang and cover with the remaining sheets, brushing each. Roll and crimp the edges to seal.
Step 4: Score the top into portions, brush generously and pierce a small hole in the centre to let steam out.
Step 5: Bake for 1 hour 30 minutes to 1 hour 40 minutes, covering loosely with foil once the top is golden, until the pastry is deep golden, the meat is tender and the filling reaches at least 160°F in the centre.
100 minStep 6: Rest for 20 minutes before cutting. Leftovers keep 3 days in the fridge; reheat until piping hot.
20 min
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 35 g
- Carbs
- 44 g
- Fat
- 33 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kefalonian kreatopita take?
- About 145 minutes in total: 45 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of medium-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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