Best Kreatopita Argostoli Recipes

KREATOPITA ARGOSTOLI

Kreatopita Argostoli image

A spicy Greek dish made with lamb and feta cheese in a phyllo pastry.

Provided by Christine L.

Categories World Cuisine Recipes European Greek

Yield 12

Number Of Ingredients 17

Ingredients

24 sheets phyllo dough
4 cups cooked white rice
1 clove garlic, minced
3 cups cubed cooked lamb
1 lemon, juiced
2 potatoes, peeled and quartered
4 hard-cooked eggs, quartered
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint leaves
1 ½ cups crumbled feta cheese
½ cup olive oil
1 cup beef broth
1 tablespoon chopped fresh oregano
½ teaspoon ground black pepper
1 egg, beaten
½ cup butter, melted

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.

Nutrition Facts : Calories 543.4 calories, Carbohydrate 43.4 g, Cholesterol 171.8 mg, Fat 29.4 g, Fiber 2.3 g, Protein 25.8 g, SaturatedFat 11.6 g, Sodium 574.6 mg, Sugar 1.4 g

KREATOPITA ARGOSTOLI

Kreatopita Argostoli image

This spicy Greek dish is made with lamb and feta cheese in a phyllo pastry. It's a great one originally from Crete. I've seen it prepared as outlined below, but I've also had it rolled up and sliced. Great either way. I believe I orginally got this is at allrecipes.com but I'm not positive. Zaar World Tour 05

Provided by Amis227

Categories Savory Pies

Time 55m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

24 sheets phyllo dough
4 cups cooked white rice
1 garlic clove, minced
3 cups cubed cooked lamb or 3 cups beef
1 lemon, juice of
2 potatoes, peeled and quartered
4 hard-boiled eggs, quartered
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint leaves
1 1/2 cups crumbled feta cheese
1/2 cup olive oil
1 cup beef broth
1 tablespoon chopped fresh oregano
1/2 teaspoon ground black pepper
1 egg, beaten
1/2 cup butter, melted

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.