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Delicious Little Cheese Pies! (Pitarakia Milou) Recipe

Delicious Little Cheese Pies! (Pitarakia Milou)

Bushra
Traditional Greek cheese pies made with a homemade dough and filled with a delicious mixture of cheeses and mint.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Greek
Servings 10 cheese pies

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!

Notes

Traditionally, these Greek cheese pies (pitarakia), are made with "Milos cheese", which is a kind of yellow, dry and salty cheese produced in Milos. As it is highly unlikely to find it anywhere else, the best alternative is to use a mixture of pecorino and emmental or regato cheese. If you, like me, love feta chesse, then a really delicious variation is to use for the filling feta cheese and a nice hard yellow cheese
Keyword cheese hand pies, Greek pastries, Mediterranean appetizers, savory turnovers, traditional Milos recipes
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