Mizithropita
Mizithropita are traditional Greek cheese pies, often enjoyed as a snack or light meal. These small, savory pastries feature a simple dough wrapped around a creamy mizithra cheese filling, baked until golden and delicious. They are a delightful taste of Greek comfort food.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 100 mlwater, warm
- 30 mlolive oil
- 0.5 tspsalt
- 7 gdry yeast
filling
- 250 gmizithra cheese, crumbled
- 50 gfeta cheese, crumbled
- 1 pcsegg
- 1 tbspfresh mint, finely chopped
- 0.25 tspblack pepper, freshly ground
for brushing
- 15 mlolive oil
Equipment
rolling pin · fork · large bowl · baking sheet · parchment paper · measuring cups and spoons
The method
Step by step
- 1
In a large bowl, combine the warm water, dry yeast, and a pinch of the salt. Let it sit for 5 minutes until foamy.
About 5 min
Cook’s note: Ensure the water is warm, not hot, to activate the yeast properly.
- 2
Add the olive oil for the dough and the remaining salt to the yeast mixture.
- 3
Gradually add the all-purpose flour, mixing until a shaggy dough forms.
About 2 min
- 4
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
About 7 min
Cook’s note: If the dough is too sticky, add a little more flour, one tablespoon at a time.
- 5
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 30 minutes, or until doubled in size.
About 30 min
- 6
While the dough is rising, prepare the filling. In a medium bowl, combine the mizithra cheese, feta cheese, egg, fresh mint, and black pepper.
About 5 min
Cook’s note: Mizithra cheese can be found at Greek specialty stores. Ricotta can be a substitute, but the flavor will be different.
- 7
Mix the filling ingredients well until fully combined.
About 1 min
- 8
Preheat your oven to 180°C (350°F).
About 10 min
- 9
Once the dough has risen, punch it down gently and divide it into 8 equal pieces.
About 2 min
- 10
Roll each piece of dough into a thin circle, about 10-12 cm (4-5 inches) in diameter.
About 5 min
- 11
Place a spoonful of the cheese filling in the center of each dough circle.
About 2 min
- 12
Fold the dough over the filling to create a half-moon shape, then crimp the edges with a fork to seal.
About 4 min
Cook’s note: Ensure the edges are well-sealed to prevent the filling from leaking during baking.
- 13
Arrange the mizithropita on a baking sheet lined with parchment paper.
About 1 min
- 14
Brush the tops of each mizithropita with the olive oil for brushing.
About 1 min
Cook’s note: This will help them brown nicely and achieve a crisp crust.
- 15
Bake for 20-25 minutes, or until golden brown and puffed.
About 25 min
Cook’s note: Keep an eye on them to prevent over-browning.
- 16
Serve warm and enjoy!
Keep it good
Store leftover mizithropita in an airtight container in the refrigerator.
Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes, or until warmed through.
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