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Cephalonian Meat Pie Recipe

A savory Greek dish with a nice and delicious crust. The meat will need to marinate a day before preparation. This meat pie can be prepared with pork or lamb or a combination of both.

Prep time (day before serving):  30 minutes | Prep time (day of serving):  1 hour | Cook time: 1 hours | Serves:  8

Meat Casserole



Meat Preparation

  • 2 pounds coarsely ground pork  (substitute lamb, if desired)
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1/2 teaspoon dried red pepper flakes

Crust Preparation

  • 8 cups all-purpose flour
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 to 2 1/4 cups ice cold water
  • 1 teaspoon salt

Meat Pie Assembly

  • 1/3 cup olive oil
  • 2 bunches green onion, finely chopped
  • 4 cloves garlic, minced
  • 1 6 ounce can tomato paste
  • 3 medium tomatoes chopped, with juice
  • 1/2 cup dry red wine
  • 1 cup chicken stock
  • 1 cup grated Greek Kefalotiri or Parmigiano Reggiano (my favorite) cheese
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons salt, or to taste
  • 1 1/2 teaspoons pepper, or to taste
  • 1 egg, beaten

Egg wash

  • 1 egg yolk
  • 1 teaspoon water
  • 1 teaspoon olive oil


  • 1 cup minced fresh parsley

Instructions (day before serving)

Meat Preparation

  1. Cut pork into 1-inch cubes and place in medium bowl.
  2. In a small bowl mix together olive oil, garlic, rosemary, thyme and red pepper flakes.
  3. Pour mixture meat and stir to coat meat with marinade and cover each bowl tightly with plastic wrap and place in refrigerator overnight.

Crust Preparation (day before serving)

  1. Place flour in a large blow.  Make a well in the the center of the flour and pour in the olive oil, water, and salt.
  2. Mix together with hands for about 3 minutes to form smooth dough.
  3. Separate the dough into two pieces, with one piece slightly larger than the other.
  4. Wrap each dough piece tightly in plastic wrap and place in  refrigerator overnight.

Instructions (day of serving)

  1. Heat olive oil in a large covered skillet over medium heat.  Sauté onion for about 1 minute.  Add garlic and sauté an additional minute.   Stir in the pork and marinade and increase heat to medium-high and continue cooking about 5 minutes.
  2. Stir in tomato paste, chopped tomatoes with juices and wine.  Simmer for 1 minute. Add chicken stock and return to simmer. Reduce heat to medium-low, cover, and simmer for 45 minutes or until meat is tender.
  3. Remove from the heat and allow meat mixture to cool while preparing crust.
  4. Preheat oven to 450 degrees F (230 degrees C).  Lightly brush a 9×13-inch glass baking dish with olive oil.
  5. Remove dough from refrigerator and roll out the larger piece on a floured surface until it is the large enough to cover the bottom of the baking dish and come up the sides of the pan; press into the baking dish.  Roll out the smaller piece of dough into a rectangle to use as the top crust; set aside.
  6. Stir cheese, and potato into meat mixture.  Stir in seasonings, then add egg and mix until well combined. Pour this mixture into the baking dish and top with remaining piece of dough.  With a sharp knife cut   2 – 3 vents in top crust to vent.
  7. Prepare egg wash by mixing together with fork, the egg yolk, water and olive oil.  Brush over top crust of meat pie.
  8. Bake pie in preheated 450 degree oven for 1 hour until deep golden brown.  Serve with minced parsley.

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