Kreatopita Argostoli Recipe - Allrecipes.com
Kreatopita Argostoli Recipe

Kreatopita Argostoli

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 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.

 
Most Helpful Critical Review
Oct 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.

 

11 Ratings

Sep 15, 2003

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

 
Jun 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.

 
May 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 worth the effort, the taste is out of this world!

 
Mar 26, 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 put it together, but they came together very nicely in the end. The only thing that I changed was the rice...I didn't have white rice, I only had brown. And I only had enough to make two cups. However, I felt that was the perfect amount in the end, and that 4 cups may have been a bit much.

 
Apr 02, 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 beaten egg in the top layer because I ran out of eggs! Took a while to put together but the end result is worth it. Too bad I won't be allowed to make this again :(

 
Jan 08, 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 dish was wonderful. Oh and instead of using the beef broth I used the left over gravy from the lamb.

 

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Nutrition

  • Calories
  • 543 kcal
  • 27%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 174 mg
  • 58%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 575 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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