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Kreatotourta
Lamb, cheese and mint pie
Kreatotourta: the Cretan Easter pie of tender lamb, fresh cheese and mint in olive-oil pastry
In Chania and the villages of western Crete, kreatotourta is baked on Easter Saturday so it is ready for the Sunday feast: a tall pie of tender lamb pieces layered with soft fresh cheese and mint, sealed in a crisp olive-oil pastry. It is cut into wedges and eaten warm or at room temperature, and leftovers vanish over the following days. The traditional cheeses are fresh mizithra and some graviera. Common mistake: putting raw lamb in the pie, which leaves the pastry burnt before the meat is tender; simmer the lamb first. Chef's tip: save a ladle of the lamb's cooking liquid and pour it through the steam hole halfway through baking so the filling stays juicy.
- Total time
- 195 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the lamb
- 2 ⅝ lb boneless lamb shouldercut into 4 cm chunks
- 4 ¼ cups water
- 2 tsp salt
- 1 tsp black pepper
For the pastry
- 1 ⅓ lb plain flourplus extra for rolling
- 1 tsp baking powder
- 1 tsp salt
- ¾ cup olive oil
- 5 ½ oz Greek yoghurt
- ½ cup warm water
For the filling
- 14 oz fresh mizithra or ricottadrained
- 5 ½ oz gravieragrated
- ½ oz fresh mintchopped
- 1 eggfor brushing
- 1 tbsp sesame seeds (optional)
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Method
0/8 doneStep 1: Put 2 ⅝ lb boneless lamb shoulder in a pan with 4 ¼ cups water and 2 tsp salt, bring to the boil and skim. Simmer gently, covered, for 1 hour, until tender but not falling apart. Lift out the meat, season with 1 tsp black pepper and keep 200 ml of the liquid.
65 minStep 2: Meanwhile, mix 1 ⅓ lb plain flour, 1 tsp baking powder and 1 tsp salt. Add ¾ cup olive oil, 5 ½ oz Greek yoghurt and ½ cup warm water and knead briefly to a soft, smooth dough. Rest for 30 minutes, covered.
35 minStep 3: Heat the oven to 350°F (325°F fan). Oil a 28 cm round tin with sides at least 6 cm deep.
Step 4: Roll two-thirds of the dough into a 42 cm round, about 4 mm thick, and line the tin, leaving the excess hanging over.
Step 5: Mix 14 oz fresh mizithra or ricotta, 5 ½ oz graviera and ½ oz fresh mint. Layer half the lamb in the pastry, then half the cheese, then the rest of the lamb and the rest of the cheese. Pour over 100 ml of the cooking liquid.
Step 6: Roll out the remaining dough into a lid, lay it on top, trim and crimp the edges together tightly. Cut a 2 cm steam hole in the centre, brush with beaten 1 egg and scatter with 1 tbsp sesame seeds if using.
Step 7: Bake for 1 hour 10 minutes, pouring the rest of the cooking liquid through the hole after 35 minutes. The pie is ready when the pastry is deep golden and the filling bubbles at the hole; the lamb, already cooked, should reach at least 167°F in the centre.
70 minStep 8: Rest for 30 minutes before cutting so the filling sets.
30 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 42 g
- Carbs
- 58 g
- Fat
- 36 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kreatotourta take?
- About 195 minutes in total: 60 minutes to prepare and 135 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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