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Recipe Category / Savory pies and Tarts

Meat Pie from the Island of Crete

Meat Pie from the Island of Crete


  • Place a pot full of salted water over medium to low heat.
  • Add the lamb and boil for 1 hour, skimming the surface when necessary.
  • When the lamb softens and is ready, remove from heat and set it aside to cool.
  • Pass the stock through a strainer and set it aside to cool also.
  • Remove all of the meat from the bones and cut into small pieces. Set it aside until needed. Discard the bones.
  • In a mixer, add 150 g of the lamb stock along with the yeast. WARNING the stock has to be cold!!!
  •  Whisk thoroughly to dissolve the yeast.
  • Add all of the remaining ingredients for the dough and beat with the hook attachment until you create a dough that is soft and pulls back from the sides of the bowl.
  • When ready, allow the dough to rest for ½ an hour.
  • Brush a 30 cm round baking pan with olive oil.
  • When the dough has rested, divide it into 2 pieces. One piece should be a little larger than the other (for the bottom crust).
  • Roll out the larger piece of dough into a thin sheet, dusting with some flour to help you. The sheet should be large enough to cover the bottom and sides of the baking pan.
  • Fit the sheet of phyllo dough into the pan nicely.
  • In a bowl, add the lamb meat, salt, pepper and finely chopped parsley. Mix.
  • Spread the mixture evenly over the sheet of dough in the pan.
  • In a bowl, add the milk cheese, anthotyro, gruyere, thyme, lemon zest, rosemary, salt and pepper. Mix thoroughly.
  • Spread the cheese mixture over the meat mixture.
  • Drop the pieces of butter over it.
  • Roll out the smaller piece of dough, dusting with some flour to help you.
  • Cover the filling in the pan.
  • Join the edges of the 2 sheets of dough by pinching them in between your fingers and drizzle the remaining olive oil over the surface.
  • Lightly score the surface.
  • Preheat oven to 170* C (338* F) Fan before baking.
  • Bake for 40-50 minutes, until golden.
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Nutrition information per 100 gr.

Calories (kcal)
14 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
25 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
45 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
5 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
1 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
31 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
3 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
8 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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