Myzithra pies filled with semi-sour taste Myzithra and herbs

  • 35
  • 20
  • 4
  • 2


For the dough:

200 gr. flour for all uses

120ml water

20ml raki

20ml olive oil

¼ teaspoon salt

For the filling:

200 gr. Myzithra with semi-sour taste Kalogeraki

3 tbsp. herbs (fennel, mint, parsley, chives), finely chopped

Freshly ground pepper


In a bowl, knead all the ingredients for the dough. Then divide the dough into 4 straight doughs, cover it and set aside for 15 '. In a bowl, mix Myzithra with semi-sour taste Kalogeraki, the herbs and add pepper, divide into 4 equal amounts and shape into tight balls. On a lightly floured counter, open each dough about 6-7 cm in a circle, place a ball of myzithra with semi-sour taste Kalogeraki inside and close it well. Open the thin pies again and carefully, sprinkle them with enough water and bake them in a non-stick pan on both sides until they turn brown. They can be served plain or with honey.

Tips: We use any seasonal herbs we like





pointer-b pointer-r pointer-t sc-fb sc-ins sc-lin sc-yt sc-pin