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人分
Cuisine: greek
Ingredients: 300 g all-purpose flour; 60 ml olive oil; 1 大さじ vinegar; 100 ml water warm; 0.5 小さじ salt; 250 g mizithra cheese crumbled; 1 個 egg; 1 大さじ fresh mint finely chopped (お好みで); 0.25 小さじ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 20 分
人数: 4
難易度: 普通

アレルゲン情報： 卵、グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

dough

300 gall-purpose flour
60 mlolive oil
1 大さじvinegar
100 mlwater, warm
0.5 小さじsalt

filling

250 gmizithra cheese, crumbled
1 個egg
1 大さじfresh mint, finely chopped(お好みで)
0.25 小さじpepper, freshly ground

frying

500 mlolive oil, for frying

調理器具

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

作り方

手順

1
In a large bowl, combine the all-purpose flour and salt for the dough.
約1 分
2
Add the olive oil, vinegar, and warm water to the flour mixture.
約1 分
3
Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
約2 分
4
Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
約7 分
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.
約30 分
調理のヒント： 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.
約5 分
7
Mix the filling ingredients thoroughly until well combined.
約1 分
8
Divide the rested dough into 8-10 equal pieces.
約2 分
9
On a lightly floured surface, roll out each piece of dough into a very thin circular sheet, about 15-20 cm in diameter.
約5 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約3 分
調理のヒント： 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).
約5 分
調理のヒント： 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.
約1 分
14
Fry for 2-3 minutes on each side, or until golden brown and crispy.
約6 分
15
Remove the fried mizithropita with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
約1 分
16
Serve immediately while warm.

おいしく保存

保存方法

Store leftover mizithropita in an airtight container in the refrigerator.

温め直し

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