Meat pie from Chania

Meat pie from Chania



1 kg lean meat, boiled (lamb or goat)
2/4 kg fresh anthotyros cheese
1/4 kg ‘malaka’ cheese 
1/4 kg myzithra cheese from Chania
2 tbsp. staka butter
3 tbsp. spearmint, finely chopped
Salt, pepper


3/4 glass of water
1 cup of strained yogurt (250 g)
1 tsp. salt
1/2 glass Pdo Messara Extra Virgin Olive Oil "Golden Creta Savouidakis"
Approx. 1 kg flour (the dough needs to be elastic and easy to roll out with the pin)
Sesame for sprinkling
1 beaten egg for basting
Pdo Messara Extra Virgin Olive Oil "Golden Creta Savouidakis" for the baking tray



Prepare the dough for the phyllo pastry by mixing the ingredients and put it aside for 1 hour.
Cut the meat into small pieces and season with salt and pepper.
Mix the malaka cheese, the myzithra cheese and the anthotyros cheese.
Flour a surface well and roll out 2 phyllo pastry sheets with the rolling pin, one larger than the other.
Place the largest phyllo sheet in a lightly oiled pan (also oil the pan’s walls).
Spread the already cooked meat and the cheeses in layers, sprinkling each time with chopped spearmint.
Sprinkle with the staka butter.
Fold the edges of the excess phyllo sheet inwards.
Spread the smaller phyllo sheet on top. Fold any excess phyllo inwards or cut it to fit the baking tray.
Baste the surface with the egg and sprinkle with sesame.
Bake at 200°C until it gets a golden brown color and the phyllo is cooked (approx. 1 hour).