This Greek-style meat and feta pie is golden, savory and wonderfully comforting, with seasoned meat, tender potatoes and a creamy feta sauce tucked under flaky puff pastry. It is an easy weeknight dinner that feels special enough for guests, especially when topped with sweet cherry tomatoes and briny olives. If you love pastry pies, try this Chicken and Mushroom Puff Pastry Pie and these Mushroom and Cheese Puff Pastry Pies too.
Ingredients
- 1 sheet puff pastry
- 400 g (14 oz) ground meat
- 400 g (14 oz) potatoes
- 100 ml (1/3 cup + 1 tbsp) tomato sauce
- 1 onion
- 2 garlic cloves
- 120 ml (1/2 cup) sour cream
- 2 eggs
- 200 g (7 oz) feta cheese
- Cherry tomatoes and olives, for topping
- Salt and pepper, to taste
Instructions
- Use a round glass baking dish about 26 cm (10 in) wide with 6 cm (2.5 in) sides.
- Dice the potatoes and fry lightly. Brown the ground meat, add the onion and garlic, and pour in the tomato sauce.
- Beat the eggs into the sour cream and crumble in the feta – this is the sauce.
- Roll out the pastry into a circle and line the oiled dish.
- Layer in the meat and potatoes, pour over the sauce and top with cherry tomatoes, feta chunks and olives. Add hot pepper pieces if you like heat.
- Bake at 180°C (350°F) for 40-45 minutes.
Tips
- Keep the puff pastry cold until you roll it out, so it bakes up crisp and flaky rather than soft.
- Let the pie rest for 10 minutes before slicing, so the creamy feta sauce sets and the slices hold together.
- For reliable guidance on handling puff pastry, see Serious Eats.
Nutrition: per 100 g: 119 kcal, protein 19 g, fat 4 g, carbs 2 g.