Kreatopita Kefalonitiki

Ingredients

• 500 gmixed ground meats
• 10 sheetsphyllo
• 80 grice
• 1 tspcinnamon
• 80 mlolive oil
• to tastefine sea salt and black pepper

Method

1. Start by preparing the filling. In a large skillet over medium heat, add 80 ml of olive oil. Once the oil is shimmering, add 500 g of mixed ground meats. Cook, stirring occasionally, until the meat is browned and any liquid has evaporated, about 10 minutes. Season with fine sea salt and black pepper to taste, and add 1 tsp of cinnamon, stirring to combine. The mixture should be fragrant and well-seasoned.
2. While the meat is cooking, rinse 80 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Once the meat is cooked, add the rice to the skillet, stirring to coat it in the flavorful meat juices. Cook for an additional 2-3 minutes until the rice is slightly translucent.
3. Remove the skillet from heat and let the mixture cool slightly. This pause allows the flavors to meld and prevents the heat from wilting the phyllo later. Meanwhile, preheat your oven to 180°C (350°F).
4. Prepare your baking dish by brushing it with olive oil. Lay one sheet of phyllo in the dish, allowing the edges to hang over the sides. Brush the phyllo with olive oil and repeat with 4 more sheets, brushing each with oil. This layering creates a flaky, golden crust.
5. Once the meat mixture has cooled slightly, spread it evenly over the prepared phyllo layers. Fold the overhanging edges over the filling. Layer the remaining 5 sheets of phyllo on top, brushing each with olive oil. Tuck the edges into the sides of the dish to seal the pie.
6. Using a sharp knife, score the top layers of phyllo into serving-sized pieces. This makes it easier to cut after baking and ensures the steam escapes, keeping the pastry crisp.
7. Place the pie in the preheated oven and bake until the phyllo is golden brown and crisp, about 45 minutes. The pie should be fragrant, and the top should have a deep golden hue, indicating the layers are cooked through.
8. Remove the pie from the oven and let it cool for about 10 minutes before serving. This resting time allows the filling to set slightly, making it easier to slice. Serve warm, optionally with a drizzle of honey or a sprinkle of cinnamon, if desired.