This will be my final Greek recipe for Tasty Tuesday—it’s allowing me to pretend it’s still summer, if only for a few moments (it has been cold and very, very wet here, though the sun has just decided to make an appearance).
These are small pies made with Mizithra cheese, or, if you have no idea where to find this Greek cheese, ricotta or feta. They’re lovely little things, perfect for an appetizer or snack.
(Sorry, I’m not sure how many this makes, other than quite a few)
For the dough: For the filling:
1.5 pounds white flour 1 kilogram/2 pounds mizithra, feta or 1/2 cup olive oil ricotta cheese
3 tablespoons vinegar 2 eggs
warm water (as much as needed) a pinch of salt
1 teaspoon salt a handful of fresh mint leaves, chopped
Note: in the dough recipe our cooking instructor used, she put in 1/4 cup of raki, a very hard liquor made from grape seeds and skins—not something many people having sitting around in their kitchen, I’d imagine, so I’m providing the same alternate, non-raki recipe she did.
- Put flour in a large bowl. Make an indentation in the middle of the flour and add the olive oil, vinegar, salt and some water. Add more water until you have the consistency of bread dough that doesn’t stick to your hands.
- Cut the dough into 2 balls. Place the balls in a pan and cover with a wet cloth, and allow to sit for two hours.
- While the dough is rising, mix the filling ingredients together.
- Roll out the dough until it is very thin. Cut into large rounds (we cut around a tea saucer), then place a little of the filling in the middle and fold each edge in while allowing a little of the cheese to remain uncovered in the middle.
- Fry in hot olive oil. When the pies are browned on both sides, take them out and put them on kitchen paper to drain.
You can also bake the pies in the oven at180°C/350°F. Place some wax paper in a baking pan, beat 1 egg in a bowl and brush each pie with the egg. Sprinkle with sesame seeds and bake until they are golden brown in color.