This recipe has many, many variations of which are regional differences.  This basic recipe is for a 'Pan' style pita, but there is no reason why you couldn't fold up the mixture into individual sheets of pastry or phyllo so you would get triangles or squares if you want.  See Folding Phyllo for suggestions.

Ingredients
1lb. Ground Beef
1lb. Greek pastry dough or Phyllo sheets
1/2 cup olive oil
1 onion, minced
1 garlic clove, crushed
salt & pepper
1 cup dry red wine
1 tbsp. dill weed
3 eggs, beaten

In a heavy saucepan, heat the oil.  Add the onions and garlic and fry until translucent.  Stir in the ground beef, bit by bit, keeping it crumbly.  Add the salt and pepper, dill and the wine.  Reduce heat and simmer for about 20 minutes, or until the juice is almost gone.  Set it aside to cool.

Grease a medium baking pan and line it with pastry.  If you're using phyllo sheets, butter each sheet before you layer the next one on top.  Continue for 4-6 sheets.  Take the cooled meat mixture and combine it with the beaten eggs and turn the mixture into the pastry-lined pan.  Top it off with more pastry - or phyllo sheets and crimp or seal the edges.  Brush the top with melted butter and bake at 350F for about 1 hour, or until the pastry seems done.  Phyllo will cook quicker.

Susie's Note: Here are some variations on the theme for Kreatopita....
...   the meat that you use doesn't have to be ground, it can be cut into small pieces...
or ...   you can use pork, lamb or beef.. or a mixture of different meats...
or ...   add 2 chopped hard boiled eggs to the cooled meat mixture...
or ...   add 1 ½ cup crumbled Feta cheese to the cooled meat mixture...
or ...   add 1 ½ cups grated cheese of your choice...
or ...   use fresh spring onions instead of dried...
or ...   add a dash of cinnamon...
or ...   add 1 tbsp. crumbled, dry spearmint...
or        add 1 cup of crushed tomato to the meat as you are simmering it down.