Hellenic Meat Pies
These pies (kreatopita) are an example of many types made on a daily basis in households all over Greece, writes Maria Benardis in “My Greek Family Table.” You can replace the haloumi with other cheeses, such as kefalotiri or kefalograviera, and you can also use cubed meat instead of ground, if you prefer.
Makes 12
2 tablespoons extra-virgin olive oil, plus extra for brushing
8 green onions, finely chopped
2 cloves garlic, chopped
2 pounds extra-lean ground beef
Sea salt and cracked pepper
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1⁄2 teaspoon ground cloves
1 cup chopped tomato
1 cup chopped flat-leaf parsley
1⁄2 cup crumbled Greek feta cheese
1⁄2 cup grated haloumi cheese
3 eggs
12 sheets phyllo pastry
Heat olive oil in a skillet over medium heat. Add onion, garlic and beef and cook, stirring constantly, until meat browns. It is important that you keep mixing to break up any clumps of meat. Season with salt and pepper and stir in the ground spices. Add chopped tomato and simmer over low heat 5 minutes. Remove from heat and cool to room temperature. When cool, stir in parsley, feta, haloumi and eggs.
Preheat oven to 350 degrees and brush 12 muffin cups with extra-virgin olive oil.
Cut phyllo pastry into four long strips, then cut each strip into 2-inch squares. Place phyllo squares between two clean tea towels so they do not dry out.
Line muffin cups with phyllo squares, brushing every second piece with olive oil. Continue until the base and sides are well covered (you will need about 12 squares for each).
Spoon meat mixture into cups and season with salt and pepper. Bake in preheated oven 30 to 35 minutes, until cooked through. Serve hot.