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As with all traditional recipes, the one for kreatotourta has a number of variations. Every home has its own recipe for the dough, but common to all recipes is the mixture of lamb and cheeses from Crete, and particularly from Chania. Also, most recipes contain staka in the filling or even stakovoutiro.
Kreatotourta is typically part of the Easter meal-table but also appreciated during festivals or celebrations. Made in many regions of Crete, it has variations that use lamb or goat meat, boiled for the occasion or lamb leftovers from the Easter feast, combined with Cretan cheese.
Photo: supersyntages.gr
