These golden Greek cheese pies (Pitarakia Milou) bring authentic Mediterranean flavors right to your kitchen in just 40 minutes.
Each crispy pocket holds a rich, melty cheese filling that creates the perfect appetizer for any gathering.
Traditional to Greek cuisine, these vegetarian-friendly bites are pan-fried until perfectly crisp, making them irresistibly delicious.
Whether you’re hosting a party or craving a savory snack, these homemade cheese pies deliver restaurant-quality taste with simple preparation.
Ingredients for Greek Cheese Pies
- For the Dough:
- All-purpose flour: 250g, creates perfect pastry texture
- Lukewarm water: 120ml, helps activate the dough
- Olive oil: 1 tbsp, adds Mediterranean flavor and softness
- Red wine vinegar: 1 tbsp, makes dough extra flaky
- Salt: 1/2 tsp, enhances overall taste
- For the Filling:
- Red onion: 1/2, grated for subtle sweetness
- Pecorino sardo: 80g, provides rich, salty flavor
- Emmental cheese: 60g, adds wonderful meltiness
- Fresh mint: 1 tsp, optional but adds lovely freshness
- Oil: As needed for frying
Step-by-Step Instructions
- Prepare the Dough: Combine flour in a bowl, create a well for oil, vinegar, and salt. Mix while gradually adding lukewarm water until smooth and soft.
- Rest Time: Cover dough with towel and let rest for 20-30 minutes to develop texture.
- Make Filling: Mix grated cheeses with mint and grated onion until well combined.
- Shape Pies: Roll dough to 0.2cm thickness, cut 12cm circles. Add filling and fold into half-moons, sealing edges with fork marks.
- Cooking Time: Fry in hot oil until golden brown on both sides. Drain on paper towels.
- Serve: Enjoy these delightful cheese pies while still warm and crispy!
Cheese Selection Tips
While traditional Milos cheese might be hard to find, you can mix and match different cheeses to create amazing flavors!
The pecorino and emmental combination gives you that perfect balance of sharp and mild tastes. Love feta?
Go ahead and swap half the cheese mixture with crumbled feta – it adds a lovely tangy kick that works beautifully with the mint. Just make sure your cheese is well-grated so it melts nicely inside the pies.
Frying Guide
Getting that golden-brown crust just right is easier than you think! Heat your oil to medium-high (around 350°F/175°C if you have a thermometer).
Drop a tiny bit of dough in – if it bubbles and floats up, you’re ready to go! Keep your oil clean by removing any floating bits with a slotted spoon.
Don’t crowd the pan – give each pie some space to swim. And that paper towel step at the end? It’s your best friend for keeping these treats crispy, not greasy!
Make-Ahead Tips
You can prep these little pies ahead of time! Make the filled pies and keep them uncooked in the fridge for up to 24 hours, with wax paper between layers to prevent sticking.
Want them for later? Fry them up, let them cool completely, and pop them in the freezer.
When you’re ready, warm them in the oven at 350°F/175°C for about 10 minutes until they’re hot and crispy again.
Serving Ideas
These golden pockets of cheesy goodness shine as party appetizers! Serve them warm with a squeeze of lemon or a dollop of Greek yogurt for dipping.
They’re perfect alongside a fresh Greek salad or as part of a Mediterranean meze platter. Having friends over?
Set up a casual spread with these pies, some olives, and fresh cucumber slices. Don’t forget small plates and napkins – these are perfect finger foods!
Delicious Little Cheese Pies! (Pitarakia Milou)
Equipment
- Large bowl
- Rolling Pin
- Slotted spoon
Ingredients
For the dough
- 250 g all-purpose flour (9 ounces)
- 120 ml lukewarm water (1/2 cup)
- 1 tbsp olive oil
- 1 tbsp red wine vinegar (or 1 tbsp lemon juice)
- 1/2 tsp salt
For the filling
- 1/2 red onion grated
- 80 g pecorino sardo grated (3 ounces)
- 60 g emmental or regato cheese grated (2 ounces)
- freshly ground pepper
- 1 tsp fresh mint chopped (optional)
- oil for frying
Instructions
- To prepare these delicious Greek cheese pies, start by making the dough. Add the flour into a large bowl; using your hands make a dimple in the middle and pour in the olive oil, the vinegar and salt.
- Mix and knead all of the dough ingredients by hand, whilst adding gradually the lukewarm water, until the dough is soft and smooth. If the dough is too sticky add a little bit more flour. Cover the dough with a towel and let it rest for 20-30 minutes.
- In the meantime, prepare the filling; grate the cheese and blend with the mint.
- Using a rolling pin, roll out the dough (approx. 0.2cm thick), on a floured surface, and cut some circles (about 12 cm diameter). Place a full spoon of the filling on each circle and fold the dough, creating a half-moon. Join the edges well, using a fork.
- Fry the cheese pies in hot oil, at medium-high heat; when one side becomes golden, turn them on the other side. Remove the pies with a slotted spoon and place on some kitchen paper to absorb the extra oil. Enjoy while still warm!