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Kreatopita Argostoli

Kreatopita Argostoli

Christine L.

Christine L.

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 575 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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).
  3. 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.
  4. Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
  5. Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
  6. Top with remaining 12 phyllo sheets brushed lightly with melted butter.
  7. 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.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

RoseRover
13

RoseRover

3/17/2007

Delicious! I used ground lamb instead of cubed, and brown rice instead of white. The flavours were just right. A very satisfying dish worth the effort. Great with a fresh garden salad on the side.

BRADNASH
11

BRADNASH

9/15/2003

Really tasty stuff. Great for dinner and would go a long way as part of a buffet in littler (sic)squares

Joan Zaffary
9

Joan Zaffary

6/15/2005

The taste was very flavorful. This was delicious. It does take a long while to put together but it is worth it. The next time I make it, I will prepare it the day before I am going to serve it and refridgerate it over night. This will make it easier. I know I will be serving this for our family gaathering at Easter.

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