SnackAppetizer

Mizithropita (Cretan Cheese Pies)

Name: Mizithropita (Cretan Cheese Pies)
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 portioner
Cuisine: greek
Ingredients: 300 g all-purpose flour; 60 ml olive oil; 1 spsk. vinegar; 100 ml water warm; 0,5 tsk. salt; 250 g mizithra cheese crumbled; 1 stk. egg; 1 spsk. fresh mint finely chopped (valgfrit); 0,25 tsk. pepper freshly ground; 500 ml olive oil for frying

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.

En original opskrift af Forkin

Tid i alt: 1 t. 20 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

dough

300 gall-purpose flour
60 mlolive oil
1 spsk.vinegar
100 mlwater, warm
0,5 tsk.salt

filling

250 gmizithra cheese, crumbled
1 stk.egg
1 spsk.fresh mint, finely chopped(valgfrit)
0,25 tsk.pepper, freshly ground

frying

500 mlolive oil, for frying

Udstyr

slotted spoon · paper towels · rolling pin · large bowl · frying pan

Fremgangsmåde

Trin for trin

1
In a large bowl, combine the all-purpose flour and salt for the dough.
Ca. 1 min.
2
Add the olive oil, vinegar, and warm water to the flour mixture.
Ca. 1 min.
3
Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
Ca. 2 min.
4
Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Ca. 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.
Ca. 30 min.
Kokkens 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.
Ca. 5 min.
7
Mix the filling ingredients thoroughly until well combined.
Ca. 1 min.
8
Divide the rested dough into 8-10 equal pieces.
Ca. 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.
Ca. 5 min.
Kokkens 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.
Ca. 2 min.
Kokkens 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.
Ca. 3 min.
Kokkens 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).
Ca. 5 min.
Kokkens 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.
Ca. 1 min.
14
Fry for 2-3 minutes on each side, or until golden brown and crispy.
Ca. 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.
Ca. 1 min.
16
Serve immediately while warm.

Bevar den gode smag

Opbevaring

Store leftover mizithropita in an airtight container in the refrigerator.

Genopvarmning

Reheat in a dry pan over medium heat or in a preheated oven until warmed through and crispy.