Traditional Greek Mpourekakia Recipe

2022-11-02

By Kostas Papadopoulos

Greek Cuisine

Appetizer

Indulge in a savory Greek cuisine with this easy recipe for Mpourekakia, crispy pastry triangles filled with ground beef and aromatic spices, topped with sharp kefalotyri cheese. 

How to make Mpourekakia?

 These small, bite-sized phyllo pastry pies are typically filled with feta cheese, spinach, and sometimes ground meat or vegetables like pumpkin or zucchini. They are then baked until golden brown and crispy, and served hot either as a snack or as part of a meze platter.

 Greek Street Food 

 It is also commonly found in bakeries and pastry shops throughout the country. Northern Greece is known for its rich culinary heritage, with a strong emphasis on hearty, filling dishes that incorporate local cheeses, meats, and vegetables.

Phyllo Pastry Pies Dipping Sauce

 Tirokafteri: A spicy feta cheese dip made with roasted red peppers and chili. The heat and tanginess of tirokafteri add a bold kick to the fried Mpourekakia, creating a delicious contrast of flavors.

Melitzanosalata: An eggplant-based dip made with roasted or grilled eggplant, garlic, lemon juice, and olive oil. It has a smoky and tangy flavor that pairs well with the crispy and savory Mpourekakia.

A Nibble on the History of Mpourekakia

A traditional Greek appetizer that originated from Northern Greece, specifically from the regions of Epirus and Macedonia. The dish is thought to have been influenced by the Turkish börek, a similar pastry filled with meat or cheese. Over time, Greek cooks put their own spin on the dish, using traditional Greek flavors and ingredients. Today, Mpourekakia is a popular appetizer throughout Greece, enjoyed at family gatherings, celebrations, and local tavernas. 

Pitfalls on Mpourekakia

 Phyllo dough: Mpourekakia are made with flaky phyllo dough, which can be challenging to work with. Phyllo dough dries out quickly, so it's important to keep it covered with a damp cloth as you work. Brushing each layer with butter or olive oil can make it more pliable and easier to handle.

 Filling: Mpourekakia can be filled with a wide variety of ingredients, such as spinach, feta cheese, or minced meat. The challenge is getting the right filling consistency and flavor. The filling should be well-seasoned, savory, and evenly distributed throughout the pastry.

 Shaping: Mpourekakia are typically shaped into triangles, but they can also be made into other shapes, such as logs or rectangles. Shaping the pastry can be tricky, and it's important to ensure that the filling is not spilling out of the pastry. You can use a pastry brush to seal the edges with egg wash or water to prevent the filling from escaping.

 Baking: Mpourekakia should be baked until golden brown and crispy, which can be challenging as the phyllo dough can burn easily. It's important to keep an eye on the pastry as it bakes and to rotate the pan to ensure even cooking. Adding a bit of sugar to the egg wash can help to achieve a crisp and golden crust.

 Serving: Mpourekakia are typically served as a savory snack or appetizer, and they should be served warm or at room temperature. Garnishing with fresh herbs or a drizzle of honey can enhance their flavor.

Ingredients

• 450g phyllo pastry

• 1 onion, diced

• 1 garlic clove, minced

• 500g ground beef

• 1 tbsp tomato paste

• 2 tomatoes, diced

• 1/4 cup red wine

• 1 tsp cinnamon

• 1/4 cup chopped parsley

• 1/4 cup chopped mint

• 1/4 cup olive oil

• Salt and pepper to taste

• 1/2 cup grated kefalotyri cheese

Instructions

1. Preheat oven to 180°C.

2. Heat up a frying pan, add olive oil and sauté the onion and garlic for 5 minutes until golden brown.

3. Add the ground beef, cinnamon, salt and pepper, and sauté until cooked, approximately 10 minutes.

4. Add the chopped tomatoes, tomato paste, red wine, parsley, and mint to the frying pan. Mix together and stir for 5 minutes until thickened.

5. Cut the phyllo pastry into 3” x 7” rectangles.

6. Brush each rectangle with olive oil.

7. Add 1 tablespoon of the beef filling to each rectangle, fold them into a triangle, and press the edges to seal.

8. Place the triangles on a baking sheet and bake for 25-30 minutes until golden brown.

9. Serve hot, topped with grated kefalotyri cheese and a sprinkle of parsley.

10. Enjoy!

Preparation Time 45 min

Cook Time 1 hour

Total time 1 hour 45 min

Nutrition Facts

Calories: 377

Fat: 19 g

Saturated Fat: 5 g

Carbohydrates: 34 g

Fiber: 2 g

Sugar: 4 g

Protein: 16 g

Regional Ingredients Variations of Mpourekakia

Thessaly, they may use cheese and flour to create a dough instead of phyllo, and then fill them with a mixture of local soft cheese and spinach, creating a dish known as "Mpourekakia me Tyri kai Spanaki".

Epirus, they may use feta cheese mixed with eggs and herbs for the filling, and bake the Mpourekakia in a tomato sauce, creating a dish known as "Mpourekakia me Feta".

Crete, they may use a mixture of local wild greens and herbs for the filling, and then bake them with grated cheese and dill, creating a dish known as "Mpourekakia me Horta kai Tyri".

Peloponnese, they may use minced meat and onion for the filling, and then fry the Mpourekakia until crispy, creating a dish known as "Mpourekakia tiganita me Kima".

Macedonia, they may use a filling made with potatoes, feta cheese, onion, and chicken, creating a dish known as "Mpourekakia me Patates kai Tyri".

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