Bifteki – Greek baked meat patties with feta Recipe
Bifteki are Greek minced meat patties, often stuffed with feta and baked instead of being deep-fried. In tavernas they appear alongside souvlaki and grilled meats as a hearty main course. They taste like a cross between Polish meat patties and a burger, but the herbs and feta cheese give them a distinctly Mediterranean character.
These bifteki combine the comfort of classic meat patties with the juicy, herb-infused character of Greek tavern dishes. Baking instead of frying keeps them lighter, while the melted feta inside adds a rich, salty surprise in every bite.
Chef's tips
Knead the meat mixture long enough for it to become sticky – this helps the patties hold their shape and stay juicy. If the mixture feels too loose, add a bit more breadcrumbs; if it’s too dry, add a splash of milk or a little olive oil. Taste a small test portion fried in a pan to adjust seasoning before forming all the patties.
How to serve
Serve the bifteki with Greek salad, tzatziki, warm pita or flatbread, and lemon wedges. They’re also great in a bun with lettuce, tomato, red onion, and a yogurt-garlic sauce as a Greek-style burger.
Ingredients
- ground beef can be mixed beef and pork - 600 g
- feta crumbled or cut into cubes - 150 g
- onion finely chopped - 1 piece
- garlic finely chopped or grated - 2 cloves
- breadcrumbs - 3 tablespoons
- milk for soaking the breadcrumbs - 3 tablespoons
- egg - 1 piece
- parsley finely chopped - 2 tablespoons
- dried oregano - 1 teaspoon
- olive oil for brushing the patties and the baking tray - 2 tablespoons
- salt to taste, carefully because feta is salty
- black pepper freshly ground, to taste
- lemon for drizzling before serving - 0.5 piece
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper and lightly brush it with olive oil.
- Pour the milk over the breadcrumbs in a small bowl and set aside for 5 minutes until it absorbs the liquid and softens.
- Put the ground meat into a large bowl, add the chopped onion, garlic, egg, soaked breadcrumbs, parsley, oregano, a pinch of salt and pepper. Knead with your hand for 3–4 minutes until the mixture is sticky and uniform.
- Divide the meat into 8 equal portions. Shape each into a flattened patty, place some feta in the center and seal the edges, forming an oval, fairly thick patty. Gently flatten it so it is about 2 cm thick.
- Place the patties on the prepared tray and brush the tops with olive oil using a pastry brush or your fingers.
- Bake for 25–30 minutes, until the patties are well browned on top and clear juices run out when pierced. Halfway through baking you can turn them over so they brown more evenly.
- After removing from the oven, let the bifteki rest for 5 minutes so the juices in the meat can settle. Before serving, drizzle them lightly with lemon juice.
Storage
Upieczone bifteki przechowuj w lodówce w zamkniętym pojemniku i podgrzewaj w piekarniku lub na patelni pod przykryciem z odrobiną wody. Możesz je też zamrozić do 2 miesięcy, najlepiej po całkowitym wystudzeniu, oddzielając kotlety papierem do pieczenia.
