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 porties
Cuisine: greek
Ingredients: 300 g all-purpose flour; 60 ml olive oil; 1 el vinegar; 100 ml water warm; 0,5 tl salt; 250 g mizithra cheese crumbled; 1 st egg; 1 el fresh mint finely chopped (optioneel); 0,25 tl 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 20 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan eieren, gluten en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

dough

300 gall-purpose flour
60 mlolive oil
1 elvinegar
100 mlwater, warm
0,5 tlsalt

filling

250 gmizithra cheese, crumbled
1 stegg
1 elfresh mint, finely chopped(optioneel)
0,25 tlpepper, freshly ground

frying

500 mlolive oil, for frying

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

Store leftover mizithropita in an airtight container in the refrigerator.

Opwarmen

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