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My review
Kreatopita Argostoli
Christine L.
"A spicy Greek dish made with lamb and feta cheese in a phyllo pastry."
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Ingredients
servings 543 calsOriginal recipe yields 12 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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
Per Serving: 543 calories; 29.4 g fat; 43.4 g carbohydrates; 25.8 g protein; 172 mg cholesterol; 575 mg sodium. Full nutrition
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
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 sid...
Most helpful critical review
10/12/2005
This dish took forever to put together! Lots of steps and pre-cooking involved. The taste was good, but not that fantastic. We all liked the phyllo crust.
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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 sid...
9/30/2001
Really tasty stuff. Great for dinner and would go a long way as part of a buffet in littler (sic)squares
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 ...
5/23/2004
My Greek neighbor got me hooked on this meal. So when I found this version, I made it and let HER try it. She was impressed. And so where my kids! The LOVE it. A little labor intensive, but wor...
3/22/2010
This was delicious! It took a bit of time for prep...including cooking lamb and boiling eggs ahead of time. However, it was worth it. I kept thinking that the mix of ingredients was odd as I ...
4/2/2008
I really liked this but my Husband didn't. He thought there were too many textures going. I adore Greek food and thought the flavours were just wonderful. Used minced lamb and didn't add the bea...
1/8/2008
My family loved this dish. I didnt use the phyllo dough just because I didnt have it and wanted to use what I had on hand. I also used the brown rice as one other person had suggested and the di...
10/3/2010
I made this dish pretty much as written and it was quite good. However, my family agreed that when I make it again, I would reduce the amount of rice to maybe three cups and increase the amount...
10/12/2005
This dish took forever to put together! Lots of steps and pre-cooking involved. The taste was good, but not that fantastic. We all liked the phyllo crust.