Snacks & baking
Myzithropita (mizithra cheese pie)
A flaky filo pastry pie filled with mizithra, a creamy fresh cheese bound with eggs and finished with a drizzle of honey. Golden and crisp on the outside, soft inside. Eat it warm or cold as an afternoon snack or at breakfast.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Preheat the oven to 180°C and butter a round or rectangular dish about 25 cm across.
- In a bowl, mash the mizithra and feta with a fork, then mix in the beaten eggs, honey, semolina, nutmeg and a pinch of salt.
- Brush the dish with melted butter and lay in a sheet of filo, letting it overhang the edges. Brush it with butter and repeat with 5 to 6 sheets.
- Spread the cheese filling over the base, then fold the overhanging filo back over it.
- Cover with the remaining sheets, buttering each one, then roll the edges inward and make small pleats.
- Sprinkle with cinnamon and sesame seeds, then bake for 35 minutes until the top is golden brown. Let it cool slightly before cutting.
Variations and tips
Rolled version. Spread the filling along a strip of filo, roll it up like a strudel and bake it the same way.
Using what you have. Well-drained ricotta mixed with a little grated parmesan is a good stand-in for mizithra.
More ideas
Koulouria (Greek sesame rings)50 min · 6 serv. · budget-friendlyBougátsa55 min · 4 serv. · budget-friendlyDaktyla45 min · 4 serv. · budget-friendlyMelekouni (Greek honey and sesame cake)1 h · 8 serv. · budget-friendlySkordaliá35 min · 4 serv. · budget-friendlyTirópita50 min · 6 serv.Koulourakia40 min · 4 serv. · budget-friendlyVassilopita1 h 10 · 8 serv. · budget-friendly
Greece
Greece
Greece
Greece
Greece
Greece
Greece
Greece
Original Ecomely recipe.