200°C · 15-30 minAllergens
Gluten
Lactose
Sesamzaad
Ei
SulfietGreek Kreatopita
Kreatopita is a Greek dish made with filo pastry, fresh herbs, meat, and spicy cheese. This variant is prepared with minced lamb (better life 2 stars) and combined with feta, tomato, risotto rice, potato, oregano, nutmeg, and cinnamon to create a delicious whole. The filo pastry on top is crispy, and I sprinkle a bit of za'atar, a fine spice blend with sesame seeds and sumac, over it. You will also receive a Greek salad with kalamata olives and fresh herbs dressed in a refreshing vinaigrette.
Minced lamb (better life 2 stars), minced beef (better life 2 stars), vine tomato, cucumber, white onion, green beans, red onion, garlic, potato, fresh dill, mint, parsley, kalamata olives, chili powder, cinnamon, oregano, allspice, thyme, za'atar (sesame, oregano, mint, sumac, turmeric, salt), feta made from pasteurised sheep and goat's milk, Parmesan cheese, pasteurised free-range egg, Carnaroli rice, filo pastry (made from wheat flour), tomato purée, red wine, honey, red wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, sesamzaad, sulfiet.
Microwave
Heat the kreatopita uncovered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). The filo pastry will not remain crispy in the microwave. Serve with the Greek salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the kreatopita uncovered for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Cover with an oven-safe plate or aluminium foil if the top becomes too dark. Serve with the Greek salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.