So go ahead and discover how to make it to perfection with my delicious recipe, step by step photos and tips and tricks below! 

What is Kreatopita (Greek meat pie)?

Kreatopita is a traditional Greek meat pie that you’ll traditionally find made in the villages across Kefallonia. They may not look like the fanciest of pies, but they are packed with so much flavour! They are also easy to make and can be a great way to use up some cuts of meat that you have in your freezer. This pie is a:

• Two meat pie: A traditional pie that uses two different portions of meat in the filling.
• Rustic favorite: It may not look the most spectacular but there’s so much taste involved!

What you’ll need to make Greek Meat Pie the traditional way

You can use any combination of meats such as lamb, pork, veal or beef in the pie but it is always traditional to use at least two different types. I would avoid pairing veal and beef as these can taste quite similar so you’ll loose out a bit on the flavor!

When selecting your cuts of meat, I find that shoulder works best for both lamb and pork as it contains a bit more fat than the rest, which gives the pie a more intense flavor as well as they are pretty cheap to get!

Finally, traditionally, Carolina rice is used in the pie but this isn’t always widely available outside Greece. So instead go for white basmati rice in the dish as it works just as well! If you do spot Carolina rice, then by all means, give it a try instead.

Greek Meat Pie Key Ingredients

The traditional Greek Meat pie (kreatopita) needs just a handful of ingredients to make:

1. Meat: You’ll need 2 cuts of meat for this recipe with my favourite ones being diced lamb and diced pork.
2. For the pie filling: You’ll need some onion and garlic together with tomatoes, tomato paste and white wine. Finally the white basmati rice helps to give it extra bulk.
3. Meat seasoning: I love using some dried marjoram along with fresh mint and flat leaf parsley to season my filling. You could also use dried oregano if you don’t have marjoram but because it is stronger, use only 3/4 tsp.
4. Pie crust: I’ve opted to make my pie with puff pastry but you can also make it using your homemade phyllo. To finish off your pie you’ll need an egg to egg wash it and (traditionally) some kefalotyri cheese or, if you can’t find this, some halloumi cheese.

Key Preparation Tips

There are three main steps to prepare this Greek meat pie:

1. Prepare the meat
2. Make the pie filling
3. Finally, assemble the pie

Prepare the meat

To make the pie filling, heat a large heavy-bottomed, lidded saucepan or casserole over a medium high heat with olive oil.

Brown the meat in batches, lowering the heat as needed to avoid burning bits on the bottom of the pan, and set it aside.

Tip: If your pan is not a non-stick type or not well seasoned you may get some bits of burnt meat on the bottom of the pan. If the brown patches are excessive, move the meat to another pan with a fresh splash of olive oil otherwise they may spoil the flavor of the pie filling as it will taste burnt!

Make the pie filling

Start by reducing the heat to medium low – you want the sauce to simmer, not boil! Fry the finely chopped onion with a little salt and the fat leftover from the meat until they have softened, caramelised and started to brown. This usually takes about 6-8 minutes. Then peel and crush the garlic and add to the onion, cooking for another minute.

Then proceed to stir in the tomato paste and took for a minute or two to release the tomato flavor. Add the roughly chopped tomatoes and cook again until they start to break down then mix in the dried marjoram (or oregano if you’re substituting).

Add the white wine to deglaze the pan, let it simmer for a bit until it reduces by half then add 200ml or 3/4 cup of water and bring to the boil. Finally reduce the heat to low, add the lid on and simmer for an hour or so until the meat is tender.

Once done cooking, add the roughly chopped fresh herbs (parsley and mint) to the mixture, add the uncooked rice, stir then leave it to cool to room temperature. The rice will cook with the residual heat from the meat sauce and will soak up all its delicious juices! Once you are happy the pie filling is cooled, add more salt and pepper if needed.

Tip: Before adding the rice, if your sauce looks too dry, add a splash of water, bring it to a boil, remove from the heat then add the rice.

Assemble the Greek meat pie

To assemble your kreatopita, preheat the oven to 180 degrees Celsius / 350 Fahrenheit and grease a large square baking dish (about 22 cm/9 inches square) evenly with some butter.

Split the puff pastry into two parts, one slightly larger than the other. The smaller one will make the pie lid while the bigger one is for the pie base.

Flour your surface, then roll out the larger pastry block into a square that comfortably lines the bottom of your dish and leaves a few centimetres or 1/2 an inch over the filling line. Use this to line the dish, pushing gently into the corners with your fingers.

Proceed to spoon in the cooled filling. Lightly beat an egg and use this to brush the exposed edges of the pastry. Sprinkle some of your grated cheese evenly across the pie filling.

To make the lid, roll out the smaller block and add it to the top of the pie, pressing down to seal the pastry where you added the egg.

Trim off any excess and brush the top of the pie with egg wash. Cut two small holes in the centre so steam can escape as it cooks.

Finally, cook in the oven for 1 hour or until the pastry is golden. Leave your kreatopita to cool for 15 minutes before cutting and serving.

Can you use filo pastry?

You can definitely use homemade filo pastry for your pie! Feel free to give it a go using this easy homemade phyllo recipe. However, if you are not the most confident in working with pastry, use ready made puff pastry. It tastes great and it is also a huge time-saver! 

Finally, don’t worry if the block of pasty you’ve bought is a little different in size than in the recipe below. Just follow the measurements as a rough indication of what is needed to cover the dish and adapt for your own bakeware.

Making ahead of time and storing

I find it easiest to make the pie filling the day before I want to make the pie. Pop it in the refrigerator until you are ready to assemble the pie. Just take your filling out of the fridge, prepare your pastry, assemble and bake as per the recipe below.

If you have leftovers, let them cool and store leftovers in the refrigerator for up to three days. Just reheat in the oven before serving.

Finally if you want to freeze the entire pie, its best to do this before baking it. Assemble but don’t glaze with egg, cover with plastic wrap and some foil then freeze for up to 2 months. Thaw completely overnight then cook in the oven as directed.

Serving suggestions

As the main course, Greek meat pies are perfect with something like a tabouli or Horiatiki Greek salad. You can also enjoy it as a light meal on its own!

More delicious Greek Pies!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Chicken Pie Recipe (Kotopita)
2. Traditional Greek Leek Pie Recipe (Prasopita)
3. Spanakopita Recipe With Homemade Phyllo (Authentic Greek Spinach Pie)
4. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
5. Greek Feta Cheese Pies Recipe (Tiropitakia)
6. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
7. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
8. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
9. Delicious Little Cheese Pies! (Pitarakia Milou)

Greek Meat Pie (Kreatopita)

(88 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 minutes (plus cooling and resting time)
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 6 portions
• Category: Sides
• Method: Baked
• Cuisine: Greek

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Description

If you are looking for a classic Greek meat pie, then this recipe for Kreatopita will be just what you need! Combining two different types of meat, it is a traditional, rustic pie you would see in villages across parts of Greece

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Ingredients

For the Greek meat pie filling

• 1 tbsp olive oil
• 325g diced lamb (11 1/2 oz)
• 325g diced pork (11 1/2 oz)
• salt
• 1 brown onion
• 2 large garlic cloves
• 1/2 tbsp tomato paste
• 2 large tomatoes
• 1 tsp dried marjoram 
• 200ml white wine (3/4 cups)
• 50g white basmati rice (1/4 cup)
• handful flat leaf parsley
• handful fresh mint
• butter, at room temperature 

To assemble

• 500g block puff pastry (1 lb 1 1/2 oz)
• 100g kefalotyri or halloumi cheese (3 1/2 oz)
• 1 egg

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Instructions

For the Greek meat pie filling

1. To make the filling for this traditional Kreatopita, heat the olive oil in the bottom of a large heavy bottomed, lidded saucepan or casserole dish set over a medium high heat. Salt the meat well and fry the meat in batches until well browned, adjusting the heat if necessary to make sure you don’t get burnt bits on the bottom of the pan. Set the meat aside.
2. Lower the heat to medium low. Finely chop the onion and gently fry it along with another pinch of salt in the fat leftover from the meat for 6-8 minutes until the onion has softened and started to brown. Peel and crush the garlic cloves and add them to the onion, cooking for a further minute until aromatic. 
3. Stir in the tomato paste and cook for another minute or two until slightly caramelised. Roughly chop the tomatoes and stir them in too, cooking for another few minutes until they start to break down. Add the dried marjoram. 
4. Add the wine and allow to reduce by half. Add 200ml / 3/4 cups water, and turn up the heat to bring the filling up to a boil. Reduce to low, clap on the lid and leave to simmer for an hour, until the meat is tender.
5. Roughly chop the herbs and stir them into the pie filling, along with the uncooked rice. Leave to cool to room temperature.
6. Check the seasoning of the cooled pie filling, adding pepper and more salt if necessary. 

To assemble the Greek meat pie

1. To assemble the Kreatopita, pre-heat the oven to 180 degrees Celsius / 350 Fahrenheit and liberally butter your deepest square baking dish roughly 22 cm / 9 inches square.
2. Divide the puff pastry block into two, one half slightly smaller than the other to make the lid. 
3. On a well floured surface, roll the larger pastry block out into a large square, large enough to comfortably line the dish with a few centimetres / at least 1/2 inch to spare above the filling line. Use this to line the dish, using your fingers to push the pastry into the corners.
4. Spoon in the filling. Lightly beat the egg, and brush the exposed edge of the pastry along the top.
5. Grate the cheese and sprinkle it evenly across the top of the pie filling. 
6. Roll out the second block of pastry and top the pie with it, pressing down to seal the pastry along the egg wash line and trimming off any excess. Brush the top with egg wash and cut two small holes in the middle of the pie to allow steam to escape. 
7. Bake for 1 hour until the pastry is golden. Leave to stand for 15 minutes before cutting and serving. Enjoy!

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Keywords: Greek meat pie, kreatopita recipe, Greek meat pie puff pastry

The post Greek Meat Pie (Kreatopita) appeared first on My Greek Dish.

The secret behind this pork chops recipe is the marinade. The pork chops are bathed in a Greek-style marinade of olive oil, red wine vinegar, red onions, garlic, black pepper and generous lashings of dried Greek oregano!

Seared on a hot pan to get golden and caramelised and then oven-baked, covered and sealed with parchment paper, along with garlic lemon potatoes in white wine. This Greek pork chops recipe is best served with a big bowl of tzatziki, a side of toasted pita bread and Greek feta salad for a complete generous Greek style meal and they are the perfected week dinner together with some delicious chicken souvlaki, lamb souvlaki and lamb koftas!

Greek pork chops recipe – Tips for the perfect oven baked pork chops (Brizola)

Of course the best option is to grill the brizola (Greek pork chops) on a char-coal barbecue, to get them all crispy and smokey. However if you don’t have the time or space for a proper barbecue, this Greek pork chops recipe is suitable for frying and oven-roasting.

For this Greek pork chops recipe use some bone-in pork chops, as the bones tend to make the meat juicier retaining the moisture inside. Pork chops are a quick cooking cut of meat, that is very easy to overcook.

In Greece when preparing Greek pork chops (brizola) it is an unwritten rule to roast the potatoes in the same pan with the pork chops so that they soak in all the juices and aromas from the meat. But then, potatoes and pork chops don’t cook at the same time, so start roasting the potatoes first for about 45 minutes.

Start the pork chops on the pan, where they get a good sear and then transfer them in the roasting pan with the potatoes to finish cooking. Searing the pork chops, will give them that wonderful golden crust on the outside and seal the juices inside.

A lot of people are afraid that oven roasting the pork chops will make them dry, but the fact is that the gentle heat of the oven helps us to control the rate of cooking a little better and prevents the outside from getting tough and dry before the middle has finished cooking. If you have thermometer then use it at the thickest part; when the pork chops are done it should register 62 C/ 145 F.

Finally, after done cooking, don’t forget to tent the pork chops loosely with foil and and let rest for at least 5 minutes. The pork chops are still cooking from the heat. If you try cutting them right away, then all the juices will come out and the meat will dry.

Greek Pork Chops Recipe with Roast Potatoes (Brizola sto Fourno)

(531 votes, average: 4.69 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 60 min
• Cook Time: 75 min
• Total Time: 2 hours 15 minutes
• Yield: 4 portions
• Category: Main
• Method: Baked
• Cuisine: Greek

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Description

The perfect Greek pork chops recipe. Golden and crusty on the outside and perfectly tender and succulent on the inside flavoured with a delicious Greek style marinade.

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Ingredients

• 4 pork chops (bone-in, approx 2.5 cm thick)
• 5 medium sized potatoes, cut in wedges

For the marinade

• 4 tbsps olive oil
• 1 tbsp red wine vinegar
• 2 cloves of garlic, sliced
• 1 red onion, roughly chopped
• 1 tbsp dried oregano
• salt and freshly ground pepper
• 1 tbsp mustard (optional)

For the potatoes

• 1/4 of cup dry white wine
• 1 clove of garlic, minced
• juice of half a lemon
• 2 tbsps olive oil
• 1 tsp dried oregano
• salt and freshly ground pepper

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Instructions

1. To prepare this Greek brizola recipe with roast potatoes (Greek pork chops), start by preparing the marinade. In a large bowl add the roughly chopped onions, the garlic slices and the pork chops (brizola). Drizzle with olive oil and red wine vinegar and season with salt and freshly ground pepper. Sprinkle the pork chops with oregano and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for 1-2 hours.
2. Cut a large piece of parchment paper and soak it with water. Squeeze to get rid of the excessive water and line on a large baking tray. Place the potatoes on the parchment paper, drizzle with olive oil and lemon juice, pour in the white wine and season with salt. Sprinkle the potatoes with oregano and minced garlic. Cover with a large wet piece of parchment paper and join the edges together to seal. Bake at 180C for about 45 minutes.
3. Now it’s time to get some colour on the pork chops. Heat a griddle pan over high heat and sear the pork chops for about 1 minute on each side, until nicely coloured.
4. Turn the baking tray out of the oven. Uncover the parchment paper and place the pork chops over the potatoes on a single layer. Cover again to seal and pop back in the oven for about 10-15 minutes, depending on the thickness of the pork chops.
5. Remove the baking tray from the oven, unwrap and remove the pork chops. Cover the pork chops with aluminium foil and let rest for 10 minutes. Bake the potatoes uncovered for about 15 minutes, until nicely coloured.
6. Serve while still warm. Enjoy!

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Nutrition

• Serving Size: 1 portion
• Calories: 671kcal
• Sugar: 4.6g
• Sodium: 1340mg
• Fat: 30.4g
• Saturated Fat: 6.1g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 46.7g
• Fiber: 7.5g
• Protein: 52.7g
• Cholesterol: 132.3mg

Keywords: Greek Pork Chops, Pork chops in the oven, Brizola recipe with potatoes, Pork chops marinade

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This puff pastry parcels recipe is best made using green apples, but if you don’t have them available, any other slightly sour apple variety would do.. Enjoy and don’t forget to share with your friends using the buttons above!

Puff Pastry Parcels recipe stuffed with Caramelised Apples and Pork Sausages

(483 votes, average: 4.91 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 minutes
• Yield: 12 pieces
• Category: Sides
• Method: Baked
• Cuisine: Greek

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The ultimate Christmas puff pastry parcels recipe! Sweet caramelised apples, cheese, eggs and minced herby sausages, wrapped around crispy and buttery puff pastry.. These delicious puff pastry parcels are like no other!

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Ingredients

• 2 sheets of puff pastry (approx. 800gr)
• 2 apples, grated
• 1 tbsp butter
• 1 tbsp sugar
• 4 herby country sausages (200-250g/ 7–9 ounces)
• 1 egg
• 150g sweet Graviera cheese or mild Cheddar or Edam (5 ounces)
• freshly ground pepper
• 1 egg yolk for brushing

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Instructions

1. To prepare these delicious puff pastry parcels, start first by caramelising the apples. Peel and finely chop (or grate) the apples. Place a saucepan over high heat and melt the butter and sugar; add the apples and sauté, until soft and golden. Set aside to cool for a while.
2. Slice the sausages and place in a blender or food processor and blend to mince.
3. In a large bowl add the minced sausages, the caramelised apples, cheese, egg and season with pepper. Blend with a wooden spoon or using your hands, until the ingredients combine.
4. Layer one sheet of the puff pastry on a working surface and spread the filling making three lanes. Brush the puff pastry with egg yolk and cover with the other sheet of the pastry. Using your hands press a little bit the pasty towards the filling.
5. Using a sharp knife cut the pastry in three lanes in parallel with the stuffing and then vertically in three pieces to make 12 rectangular servings. Scar the top with a knife, brush with egg yolk and sprinkle with sesame seeds.
6. Line two large baking trays with parchment paper and place the parcels, leaving some space between them. Bake in preheated oven at 200C for 20-25 minutes, until nicely coloured. Enjoy!

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Keywords: puff pastry parcels, pork and apple parcels, pastry parcels

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Pork Fricassee is a very nutritious dish full of proteins, vitamins and calcium and is considered to be the best meal after the fasting period leading up to Christmas. If you have practiced fasting, your body is no longer used to digesting meat and having a heavy dish can lead to heartburn so this pork fricassee is ideal to gradually ease your digestive system back into its meat eating habits and provide you with the nutrients you have been missing out on.

To get the most out of this dish, make sure you visit your local butcher and ask for some really good quality pork fillets from the neck, diced into nice chunky cubes or larger slices. Enjoy!

Pork Fricassee recipe with Egg-lemon Sauce and Celery

(688 votes, average: 4.89 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 95 min
• Total Time: 1 hour 50 minutes
• Yield: 6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

The very best Pork Fricassee recipe, made in the traditional Greek way and served as part of the Christmas day dinner! Smothered in a tasty egg and lemon sauce and garnished with diced celery, this recipe will amaze you.

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Ingredients

• 1.5 kg boneless pork from the neck (43 ounces)
• 2 kg green celery (70 ounces)
• 2–3 spring onions, chopped (optional)
• 1/2 cup olive oil
• 3 medium sized red onions, finely chopped
• salt and freshly ground pepper

For the egg-lemon sauce (Avgolemono)

• juice of 2 lemons
• 2 eggs
• 1 tbsp corn starch

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Instructions

1. To prepare this delicious traditional pork fricassee recipe, start by removing all the yellow leaves from the celery. Wash thoroughly the celery and cut in 2-3 pieces each. In a large pan add some water and a good pinch of salt and bring to the boil; parboil the celery for about 5 minutes, drain in a colander and set aside.
2. Cut the pork into portions, wash, strain and season with salt and pepper. Heat the olive oil in a large saucepan, add the meat and sauté on both sides, until lightly coloured. Add the onions and sauté, until softened (but not coloured).
3. Pour in 2 cups of lukewarm water, put the lid on and let it simmer for about 1 hour. Add the celery and season with salt and pepper; let it simmer for another 15-20 minutes. (Do not stir with a wooden spoon, rather than simply shake the pan occasionally, keeping the handles.) Remove the pan from the stove and set aside.
4. To prepare the egg lemon sauce for the pork fricassee, crack the eggs into a bowl and whisk; gradually add the lemon juice and the corn starch and whisk until it dissolves. Take a ladle of stock from the pan, pour in the egg and lemon mixture and whisk quickly. Add one more ladle and whisk again, so that the eggs get warm. Pour the egg mixture back into the pot, shake the pan to blend and simmer for 3 minutes. Let it stand for 5 minutes before serving.
5. This traditional recipe for pork fricassee in egg lemon sauce, can be also made with veal, lamb or chicken. Enjoy while still warm. Merry Christmas!

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Keywords: pork fricassee, Greek pork fricassee with celery

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Greek Meatloaf stuffed with Eggs (Rolo Kima)

(670 votes, average: 4.85 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 min
• Cook Time: 90 min
• Total Time: 2 hours
• Yield: 10 portions
• Category: Main
• Method: Baked
• Cuisine: Greek

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Description

Juicy and moist with a nicely browned thick crust and a hidden surprise in the middle.. Try out this easy, no-fail recipe for ‘Rolo Kima’ (Greek meatloaf stuffed with eggs) and amaze your friends and family!

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Ingredients

• 1.2 kg mince beef (40 ounces)
• 800 mince pork (30 ounces)
• 100g breadcrumbs (3.5 oz.)
• 2 large red onions, grated
• 3 cloves of garlic, mashed
• 2 tomatoes, grated
• 1/2 tsp powdered all-spice berries
• salt and freshly ground pepper
• 4 eggs, hard-boiled
• 8–10 potatoes, cut into wedges
• 500–700 ml beef stock (2–3 cups)
• 1 tbsp tomato paste
• 1/2 cup olive oil

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Instructions

1. To prepare the mixture for this impressive Greek meatloaf, add into a large bowl or basin the minced beef and pork along with the onions, garlic, tomatoes, the powdered all-spice berries, breadcrumbs and season well with salt and pepper. Mix thoroughly with your hands; it is important to knead the mix for at least 5-10 minutes so that all the ingredients combine and the meat absorbs all the wonderful flavours. Cover with some plastic wrap and let rest in the fridge for 20 minutes.
2. In the meantime boil the eggs, for the stuffing and prepare the stock.
3. On a working surface line a big piece of parchment paper and arrange half of the meat mixture as a base. Arrange the hard-boiled eggs side by side along the length mixture; cover with the rest of the mixture and roll the parchment paper, forming a roll, so that it is curved down over the eggs in an arc.
4. Unroll carefully the meatloaf in a large, deep baking pan and add the potatoes (cut into wedges).
5. In a bowl, mix the stock, the tomato paste and olive oil; pour 2/3 of the mixture over the meatloaf and potatoes.
6. Bake in preheated oven (at both top and bottom heating elements) at 180C, on the bottom grill of the oven for 1 hour 30 minutes. If the meatloaf starts getting coloured to quickly, cover up with aluminium foil or lid. After an hour, check if all of the liquid has been absorbed and the pan appears to be getting dry and add the remaining stock mixture (warm), before the potatoes have fully browned.
7. Once the meatloaf is out of the oven let it rest for 15 minutes, to make it easier to slice. Slice into generous portions and pour over some of the delicious meat juices. Enjoy!

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Keywords: Greek meatloaf, rolo kima recipe, meatloaf with eggs

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Spetsofai is a Greek dish, one can find in many variations. The famous spetsofai from Pelio contains aubergines, while in most areas, it is prepared with green or multicoloured mild bell peppers, or spicy peppers hot enough to make your eyes tear!

Tip: If using mild sausages, spice it up with some red hot chilli peppers and hot paprika and be generous with the seasoning. If using spicy and salty sausages, then use mild peppers and watch out the seasoning. Enjoy!

Traditional Spetsofai (Spetzofai) Recipe – Spicy Greek Sausages with Peppers and Tomato sauce

(567 votes, average: 4.90 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 minutes
• Yield: 5 portions
• Category: Appetizer
• Method: Stew
• Cuisine: Greek

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Description

Looking for an authentic Greek Spetsofai recipe? Find out how to make this rustic, spicy Greek meze the traditional way, perfect with some salty feta…

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Ingredients

• 4 medium spicy country sausages, sliced (approx. 95g each)
• 1 red onion, roughly chopped
• 2 cloves of garlic, finely chopped
• 1 green pepper, roughly chopped
• 1 yellow pepper, roughly chopped
• 1 sweet red pepper, roughly chopped
• 1 tin of chopped tomatoes
• 1 tbsp tomato paste
• a cup of water
• 4–5 tbsps olive oil
• a glass of red wine
• 1 tsp sugar
• 1 bay leaf (optional)
• 2 chili peppers (optional)
• a pinch of paprika
• sea salt and freshly ground pepper

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Instructions

1. To prepare this delicious Greek dish, place a saucepan over high heat, add one tbsp of olive oil and sauté the sausages, until nicely coloured. Remove with a slotted spoon and drain on some kitchen paper and leave them aside.
2. Into the same pan, add the rest of the olive oil, the chopped onion and season with freshly ground pepper; sauté for a minute. Add the garlic and tomato paste and sauté for one more minute. Add the peppers and continue sautéing.
3. Deglaze with the red wine, scraping the bottom of the pan, with all the delicacies, and wait for it to evaporate. Then add the sugar, the canned tomatoes, a cup of water, the herbs and spices, turn the heat down to medium and cook for 25-30 minutes with the lid on, until the peppers tenderise.
4. Add the sausages and cook a little bit longer, until the sauce thickens. Check for seasoning; if  you’re using too spicy or salty sausages, you’ll probably won’t need to add any salt or pepper.
5. Serve while still hot with some crusty bread aside or as a main dish with basmati rice. Enjoy!

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Nutrition

• Serving Size: 1 portion
• Calories: 437kcal
• Sugar: 5.1g
• Sodium: 1069mg
• Fat: 35.4g
• Saturated Fat: 10.2g
• Unsaturated Fat: 23.3g
• Trans Fat: 0g
• Carbohydrates: 10.5g
• Fiber: 2.6g
• Protein: 12.2g
• Cholesterol: 57.8mg

Keywords: Greek spetsofai recipe, How to cook Spetzofai, Greek sausages dish

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The secret is to place the skewers on a layer of sliced red onions, drizzle with extra virgin olive and a good squeeze of lemon juice; let them rest for a few minutes to release all those delicious juices. Dig into with lots of warm pita breads to mop up every last drop and serve with a delicious tzatziki sauce and Greek Salad!

Pork souvlaki Marinade

For the marinade for the pork souvlaki use some good quality extra virgin olive oil and Greek oregano to lift the flavour. Also adding some vinegar and lemon juice to the marinade helps tenderize the meat.

For this pork souvlaki recipe you could either use pork tenderloin or pork neck. Pork neck is a little bit tougher than tenderloin, so vinegar and lemon juice will penetrate the meat to give that melt in the mouth texture we are looking for. Honey will balance the acidity and also give that crunchy crust.

Serving suggestions and more BBQ meat recipes

Looking for some more inspiration? Why don’t you also take a look at my favourite homemade pita bread and pork gyros recipes! Love pork? Take a look at my favourite pork chops and roast pork recipe and combine with some extra crispy oven baked lemon potatoes, which I’m sure you’ll love as well!

Also if I’m making a proper BBQ platter I always love pairing them with some traditional Greek BBQ dishes like:

• Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) recipe
• Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki
• Homemade Greek Pork Gyros Souvlaki recipe
• Homemade Greek Chicken Gyro recipe
• Greek Chicken Souvlaki recipe (Skewers) with Tzatziki
• Vegetable Skewers (Souvlaki) with Halloumi and Pita Bread
• Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)
• Easy Beef Gyro recipe wrapped in Pita Bread

Pork Souvlaki (Skewers) with Tzatziki Sauce

(935 votes, average: 4.63 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 min
• Cook Time: 10 min
• Total Time: 40 minutes
• Yield: 8 skewers
• Category: Main
• Method: Grilled
• Cuisine: Greek

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Description

Juicy and crunchy pork souvlaki (skewers) paired with creamy tzatziki sauce and fluffy pita breads! The pork is first marinated to soak up all the wonderful Mediterranean flavours and then grilled to high temperature, to get all crunchy and nicely coloured..

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Ingredients

For the pork souvlaki

• 800g pork tenderloin or pork neck (boneless), cut in 2cm chunks (28 ounces)
• 100ml good-quality olive oil (1/3 of a cup and 1 tbsp)
• juice of 1/2 lemon
• 1 tbsp vinegar
• 1 tbsp dried oregano
• 1 tsp honey
• salt and freshly ground pepper
• 8 wooden skewers

For the tzatziki sauce

• 1 cucumber
• 2 cloves of garlic
• 1/4 of a cup olive oil
• 500g of yogurt (18 ounces)
• 1–2 tbsps of red wine vinegar
• 1–2 tbsps chopped dill (optional)
• salt and freshly ground pepper to taste

To serve

• 8 pita breads
• 2 red onions, sliced
• 1 tomato sliced

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Instructions

1. To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
2. In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted (don’t leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
3. Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
4. Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
5. While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
6. To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy!

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Keywords: pork souvlaki, suflaki, greek pork kebabs, pork souvlaki marinade

The post Pork Souvlaki (Skewers) with Tzatziki Sauce appeared first on My Greek Dish.