Mizithropita (Cretan Cheese Pies)
Mizithropita are traditional Cretan cheese pies, featuring a savory mizithra cheese filling encased in a thin, crispy dough. These small, golden pastries are a delightful snack or appetizer, perfect for sharing.
An original recipe by Forkin
- Total time
- 1 hr 20 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
- 60 mlolive oil
- 1 tbspvinegar
- 100 mlwater, warm
- 0.5 tspsalt
filling
- 250 gmizithra cheese, crumbled
- 1 pcsegg
- 1 tbspfresh mint, finely chopped(optional)
- 0.25 tsppepper, freshly ground
frying
- 500 mlolive oil, for frying
Equipment
slotted spoon · paper towels · rolling pin · large bowl · frying pan
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour and salt for the dough.
About 1 min
- 2
Add the olive oil, vinegar, and warm water to the flour mixture.
About 1 min
- 3
Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
About 7 min
- 5
Form the dough into a ball, cover it with a clean kitchen towel, and let it rest for at least 30 minutes at room temperature.
About 30 min
Cook’s note: Resting allows the gluten to relax, making the dough easier to roll.
- 6
While the dough rests, prepare the filling by combining the mizithra cheese, egg, fresh mint (if using), and pepper in a medium bowl.
About 5 min
- 7
Mix the filling ingredients thoroughly until well combined.
About 1 min
- 8
Divide the rested dough into 8-10 equal pieces.
About 2 min
- 9
On a lightly floured surface, roll out each piece of dough into a very thin circular sheet, about 15-20 cm in diameter.
About 5 min
Cook’s note: The thinner the dough, the crispier the mizithropita will be.
- 10
Place a spoonful of the cheese filling in the center of each dough circle.
About 2 min
Cook’s note: Do not overfill, or it will be hard to seal.
- 11
Fold the dough over the filling to create a half-moon shape, then press the edges firmly with your fingers or a fork to seal.
About 3 min
Cook’s note: Ensure a tight seal to prevent the filling from escaping during frying.
- 12
Heat the olive oil in a large frying pan or a deep pot over medium-high heat until it reaches about 170-180°C (340-350°F).
About 5 min
Cook’s note: If you don't have a thermometer, a small piece of dough should sizzle immediately when dropped in.
- 13
Carefully place 2-3 mizithropita into the hot oil, ensuring not to overcrowd the pan.
About 1 min
- 14
Fry for 2-3 minutes on each side, or until golden brown and crispy.
About 6 min
- 15
Remove the fried mizithropita with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
- 16
Serve immediately while warm.
Keep it good
Store leftover mizithropita in an airtight container in the refrigerator.
Reheat in a dry pan over medium heat or in a preheated oven until warmed through and crispy.
More recipes
All recipesdessert
Traditional Lotus Seed Mooncakes
These classic mooncakes feature a rich lotus seed paste filling encased in a tender, golden-brown pastry. They are a traditional treat enjoyed during the Mid-Autumn Festival, often accompanied by tea.
3 hr 20 mindinner
One-Pot Lentil And Orzo Supper
A hearty and comforting one-pot meal featuring tender lentils and orzo simmered with aromatic vegetables in a savory broth. This simple supper is both filling and nutritious, making it an ideal weeknight dinner.
1 hr 5 min 483 kcalappetizer
Vegetable Samosa
These crispy, savory samosas are filled with a warmly spiced potato and pea mixture, encased in a perfectly golden, flaky crust. They make a delightful appetizer for any occasion, offering a taste of traditional Indian street food.
1 hr 55 min 269 kcalmain course
Gado-Gado
Gado-Gado is a traditional Indonesian salad featuring a vibrant mix of blanched or steamed vegetables, hard-boiled eggs, and crispy fried tofu, all generously coated in a rich and savory peanut sauce. It's a satisfying and flavorful vegetarian meal that offers a delightful contrast of textures and tastes.
55 min 850 kcalmain course
Gnocchis à la Parisienne
These light and airy Parisian gnocchis are made from a choux pastry base, piped and poached, then finished with a rich Gruyère cheese sauce. They offer a delicate texture and savory flavor, perfect as a comforting main course.
55 min 545 kcaldinner
Cheesy Broiled Fish Fillets
A quick and easy weeknight meal featuring tender fish fillets broiled to perfection. The fish is topped with a tangy, creamy sauce and melted cheese for a flavorful and satisfying main course.
25 min 194 kcalmain course
Traditional Lutefisk
Lutefisk is a traditional Nordic dish made from dried whitefish that has been rehydrated in lye. It has a unique gelatinous texture and a mild, delicate flavor. Often served with boiled potatoes, bacon, and mustard sauce.
45 min 634 kcal