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 servings
Cuisine: greek
Ingredients: 300 g all-purpose flour; 60 ml olive oil; 1 tbsp vinegar; 100 ml water warm; 0.5 tsp salt; 250 g mizithra cheese crumbled; 1 pcs egg; 1 tbsp fresh mint finely chopped (optional); 0.25 tsp 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.

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

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

Storage

Store leftover mizithropita in an airtight container in the refrigerator.

Reheating

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