Greek Beef Pies

These Greek-style beef pies are a hearty and comforting dish that combines tender, slow-cooked beef with rich tomato sauce, creamy cheese mash, and crisp, golden fillo pastry. I love how these individual pies feel rustic yet elegant—perfect for a cozy dinner or a special family gathering.

Why You’ll Love This Recipe

I enjoy recipes that bring traditional flavours together in layers of texture and comfort. The beef filling is deeply savoury, cooked slowly in wine and passata until meltingly tender, while the cheesy mashed potato topping adds creaminess and richness. Encased in flaky fillo pastry brushed with olive oil, each pie comes out perfectly crisp and golden. These pies also reheat beautifully, making them ideal for make-ahead meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Makes 6 Individual Pies

For the Fillo Pastry pie casing:
375 g Antoniou Fillo Pastry
½ cup extra virgin olive oil

For the pie filling:
1 kg beef chuck steaks
10 tablespoons extra virgin olive oil
1 large onion, chopped
2–3 cloves garlic, finely chopped
½ cup red wine
700 g passata
3 bay leaves
1 teaspoon dried oregano
1 cinnamon stick (optional)
Salt and pepper, to taste
2 cups water, plus more if needed

For the potato mash:
1.25 kg potatoes, peeled and roughly chopped
Water
50 g salted butter
200 g Kefalograviera cheese, finely grated
Salt and pepper, to taste

Directions

Prepare the Beef Filling

1. Cut the beef chuck into bite-sized cubes and season lightly with salt and pepper.
2. Heat 4 tablespoons of olive oil in a large pot over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
3. In the same pot, add the remaining olive oil, chopped onion, and garlic, cooking for 3–4 minutes until softened and fragrant.
4. Return the browned beef to the pot, pour in the red wine, and let it simmer for 2–3 minutes to reduce slightly.
5. Add the passata, bay leaves, oregano, cinnamon stick (if using), and 2 cups of water. Bring to a gentle simmer.
6. Cover and cook on low heat for about 1½ to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Add a little more water if needed during cooking. Once done, remove the cinnamon stick and bay leaves and set the filling aside to cool slightly.

Make the Potato Mash

1. While the beef cooks, place the peeled and chopped potatoes into a large pot, cover with water, and add a pinch of salt.
2. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the potatoes are soft when pierced with a fork.
3. Drain well, return to the pot, and mash until smooth.
4. Add the butter and grated Kefalograviera cheese. Season with salt and pepper, stirring until the mash is creamy and the cheese is melted. Set aside to cool slightly.

Assemble the Pies

1. Preheat the oven to 375 °F (190 °C). Grease six individual pie dishes or ramekins.
2. On a clean surface, layer 3–4 sheets of fillo pastry, brushing each layer generously with olive oil. Gently press the layered pastry into the pie dish, letting the edges overhang slightly.
3. Spoon a layer of beef filling into each dish, followed by a generous scoop of cheesy mash on top.
4. Fold the overhanging fillo edges gently over the filling, brushing the tops with olive oil for extra crispness.
5. Place the pies on a baking tray and bake for 25–30 minutes, or until the pastry is golden brown and crisp.

Serve

Let the pies cool slightly before serving. I like to sprinkle a bit of extra grated Kefalograviera or parsley on top just before serving.

Servings and Timing

Makes 6 individual pies.
Prep time: ~30 minutes
Cook time: ~2 hours (for filling and mash) + 25–30 minutes baking
Total time: approximately 2½ hours.

Variations

• Different cheese: If you can’t find Kefalograviera, use Parmesan or Pecorino for a similar salty, nutty flavor.
• Spice it up: Add a pinch of chili flakes to the filling for a bit of heat.
• Vegetable boost: Stir in cooked peas or diced carrots to the beef mixture for more texture and color.
• Vegan version: Replace the beef with lentils or mushrooms, use vegan cheese, and substitute olive oil or plant butter for the dairy.
• Family pie option: Instead of individual pies, layer everything into one large baking dish for a family-style meal.

Storage/Reheating

• Storage: I store any leftover pies in an airtight container in the fridge for up to 3 days.
• Reheating: To reheat, I place them in a preheated oven at 350 °F (175 °C) for about 15 minutes, or until warmed through and crispy again. They can also be microwaved for convenience, though the pastry will lose some crispness.
• Freezing: The assembled, unbaked pies freeze beautifully. Wrap each tightly in plastic wrap and foil and freeze for up to 2 months. Bake from frozen at 375 °F for 40–45 minutes.

FAQs

What is Kefalograviera cheese?

It’s a Greek hard cheese made from sheep or goat’s milk with a rich, salty flavor—perfect for grating into mashed potatoes or over baked dishes. Parmesan or Romano makes a good substitute.

Can I use store-bought pie pastry instead of fillo?

You can, but I prefer fillo for its delicate, flaky texture and authentic Greek touch.

How can I tell when the beef filling is ready?

When the sauce is rich and thick, and the beef pieces are tender enough to break apart easily with a fork, it’s ready.

Can I make the filling ahead of time?

Yes—I often make the beef filling a day ahead and refrigerate it. The flavors deepen overnight, and it makes assembly faster.

What type of beef should I use?

I use chuck steak because it becomes tender and flavorful when slow-cooked, but brisket or blade steak also work well.

Can I bake these as one large pie?

Absolutely. Just assemble it in a large baking dish instead of individual portions and adjust the baking time to about 40 minutes.

Can I omit the wine?

Yes—just replace it with extra broth or water. The flavor will still be delicious.

How do I keep the fillo from drying out?

I cover the unused sheets with a slightly damp towel while assembling to prevent them from becoming brittle.

Can I add herbs to the mash?

Yes—a little chopped parsley or thyme in the mash adds a nice aromatic touch.

What should I serve with these pies?

I like them with a simple green salad or roasted vegetables to balance the richness.

Conclusion

I love these Greek beef pies because they bring together all the comforting elements of slow-cooked stew, creamy mash, and crisp pastry in one bite. The aroma of the wine-rich sauce, the golden layers of fillo, and the cheesy potato topping make it a dish I reach for when I want something special and heartwarming. It’s a recipe that feels both rustic and indulgent—truly a celebration of Greek-inspired home cooking.

Print