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Greek Summery Meat Pie is made with crispy filo layers, filled with eggplant, zucchini, tomatoes, and seasonings blend perfectly with the ground lamb for an unexpected picnic treat. I made mine with ground lamb, but you can easily substitute ground beef or turkey

A slice of Greek Summery Meat Pie on a white plate with a Greek salad on the side.

For this month’s Cooking with Astrology “Leo” picnic, I knew that I needed something other than a sandwich for the main course. I want each of these picnic meals to be different and exciting, we will definitely need some variety.

I also wanted something light, easy to package and transport, and able to be served at room temperature. I was right, it was perfect…and delicious!

Five sections of filo meat pie in a plastic picnic container.

How to make Greek Summer Meat Pie:

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 2 minutes to soften. Stir in the ground meat and cook for five minutes.

Ground meat and diced onions cooking in a large skillet.

Add the eggplant, zucchini, and tomatoes.

Diced zucchini, eggplant, and tomatoes added to the meat mixture.

Stir to combine and then stir in the parsley, salt and pepper.

Ground meat, eggplant, zucchini, tomatoes and herbs mixed together in a large skillet.

Cover and cook for 20 minutes. Stir in the coriander and oregano and cook for an additional 10 minutes.

Cooked meat pie filling in a large skillet.

Filling should be relatively dry. If not, drain excess liquid. I just tilt the pan between the burners.

Skillet tilted to drain the grease away from the meat filling.

and let the liquid drain to the bottom and remove it with a large spoon.

Skillet tilted and draining the grease away from the meat filling.

Stir in the grated cheese and set aside. Preheat the oven to 350 degrees. Butter the bottom of a 9 x 13 pan and begin layering 6 sheets of filo dough in the bottom of the pan, brushing each layer with butter as you go.

9 x 13 inch pan with layers of filo sheets brushed with butter.

Spread the filling over the filo dough.

Top with remaining filo sheets, buttering between each layer. Score the top few layers of filo into 9 squares with a sharp knife. You don’t need to cut all the way through to the bottom. My brain saw filo and cut it into diamonds. It turns out really pretty, but it all breaks apart when you cut it into squares to serve.

The top layer of filo sheets scored into a diamond pattern in the pan.

Bake for 35 to 40 minutes, until golden brown and crispy.

Crispy, layered meat pie baked in the pan.

Allow to cool for 10 minutes before serving.

A slice of meat pie on a white plate with a Greek salad on the side.

I looked for a Greek red wine to serve with this meal, and the guy in the wine department started laughing. So I went with a Pinot Noir and stemless wine glasses that would not fall over.

Cooking with Astrology #Leo | cookingwithcurls.com

Not only could I not find Greek wine, but there is no Greek cheese available either. I substituted Pecorino Romano for the kefalotyri, use whichever you prefer/can find.

Tools used to create this recipe:

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More delicious Greek recipes in this picnic:

Greek Eggplant Dip {melitzanosalta}
Greek salad with Creamy Feta Dressing
There is no dessert in the basket, because we are going home for Pistachio Ice Cream with Pistachio Praline!

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Enjoy!!