Kreatopita Recipe with leftover souvla & souvlakia

N.B. If you’re making kreatopita from scratch as opposed to using leftovers, see the full kreatopita recipe here and read more about kreatopita.

A common question in modern Greek and Cypriot cuisine, given all the excess of meat we cook with and barbecue, is how to make good use of any leftover souvles or souvlakia. Here’s one resourceful way to make something enjoyable out of leftover souvla, kontosouvli, souvlakia, or any meat from yesterday’s leftovers.

Given this recipe makes use of pre-cooked meat, it’s best to make it the day after the initial cooking, and to consume the pita on the same day.

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How to make kreatopita with leftover souvla/kontosouvli & souvlakia

Ingredients:

For 1 medium baking dish

For the filo:

• 250g flour

• 150ml lukewarm water

• 2tbsp extra virgin olive oil

• 1tsp vinegar or ouzo or tsipouro

For the filling:

• 400g leftover souvla, kontosouvli, souvlakia or similar (pork, chicken, lamb or mix)

• 2 onions

• 1 large garlic clove

• 50ml wine

• 350ml water

• 1 egg

• Optional: 100g feta cheese, kefalograviera, or similar

• Oregano

Method:

Preparing the kreatopita filling:

1. Remove any bones from your leftover meat and cut into 1-2 centimetre chunks. Cut your onions into wedges (eights).

2. Heat a deep frying pan or large saucepan on a medium-high heat, and heat a couple tablespoons of olive oil.

3. Add in the onion wedges, season with salt and freshly cracked black pepper, and fry for 3 minutes until slightly softened and starting to turn golden.

4. Lower the heat to a medium, add in garlic and fry for 2 minutes.

5. Add in your chopped meat and fry for another 5 minutes. Deglaze with the wine, scraping off any caramelised bits at the bottom of the pan, and let the alcohol simmer away for a couple of minutes.

6. If your meat isn’t already well-seasoned, season some more and add a good pinch of oregano.

7. Boil and pour in the 500ml of water – it should just about cover the meat. Bring to the boil and lower the heat slightly. 

8. Cover with a lid and gently simmer for an hour, until the meat has softened. There should still be a little liquid left behind.

Making the filo dough:

1. Sieve the flour into a large bowl. Make a well in the centre and add the salt, extra virgin olive oil, and vinegar.

2. Gradually add the water, combining well as you go, until the dough is smooth. Combine fully before assessing whether you need to add any more water or flour. The dough should be elastic and smooth but not completely sticking to the bowl or your hands once it’s ready.

3. Cover with a tea towel and leave to rest for at least 30 minutes.

Making the kreatopita:

If you haven’t made filo before, here’s a more detailed guide in the spanakopita recipe.

1. Once the meat has cooled and the dough is ready, finish off the filling before rolling out your filo. Crumble in the feta, then season to taste. Beat and stir in the egg and a drizzle of extra virgin olive oil. The filling should have a silky consistency and is now ready – if it’s still thin and water, you can sprinkle in a handful of trahanas or semolina (typical traditional village pita hack).

2. Pre heat your oven to 170 degrees Celsius (fan).

3. Onto the phyllo. Divide your filo pastry into four balls, 2 slightly bigger than the others.

4. Oil the bottom of a medium baking dish all over with extra virgin olive oil. Roll out the largest ball of filo and cover the base, leaving any excess to hang over the edge of the dish.

5. Brush with extra virgin olive oil and drizzle with some excess juices from the meat filling (or a sprinkle of cold water if there’s not enough).

6. Repeat with the second largest filo, then add in all of the filling.

7. Roll out the 3rd largest filo and cover the filling, If it’s overhanging, you can crumple it so that the filo is creased and fits right, or tuck in the excess into the edges.

8. Brush with extra virgin olive oil, sprinkle some cold water, and repeat with the final phyllo.

9. Now, cut off some of the overhanging phyllo around the outside of the tray, then roll and pinch in the remainder to create a thin crust. Drizzle with olive oil and a splash of water, and make a small incision with a knife in the centre to allow the pita to release any excess steam.

10. Cook the pita in the pre-heated oven for about 70 minutes at 170 degrees. Once it’s cooked, cut immediately and serve warm or at room temperature.