Kremmydopitarakia Milou (Greek Onion, Mint, and Cheese Crescents)

Onion, Cheese, and Mint Crescents (5 of 6)

Chad bought me The Country Cooking of Greece for our anniversary in March and I have thoroughly enjoyed looking through all the recipes and photographs. The book is huge, with over 250 recipes in 384 pages. The photography is also phenomenal. One of my favorite things about this cookbook is that Diane Kochilas goes beyond the well-known dishes of Greek cuisine.kremmydopitarakia milou

Kremmydopitarakia Milou are Onion, Mint, and Cheese Crescents from the Greek island of Milos. Pieces of dough are filled with red onions, dried mint, and kefalotyri cheese; folded over; and fried in olive oil. I tried baking a batch to make them slightly healthier, but don’t recommend it. They just don’t have the same quality as the flaky, olive oil fried pies.

Kefalotyri is a hard cheese originating in Greece and Cyprus. It was first created during the days of the Byzantine empire. Kefalotyri is made using sheep milk or a combination from sheep and goat. It is very hard and salty, with color ranging from white to yellow. It is available in some import cheese sections of the grocery store, specialty cheese shops, and European food markets. I found it at a nearby Greek deli. If you are unable to find it, substitute with Parmesan or Romano.

More information on Kefalotyri.Onion, Cheese, and Mint Crescents (6 of 6)

Kremmydopitarakia Milou (Greek Onion, Mint, and Cheese Crescents)

Prep Time: 1 hour

Cook Time: 8 minutes

40-50 crescents

Kremmydopitarakia Milou (Greek Onion, Mint, and Cheese Crescents)



4 cups all purpose flour

1/2 cup extra-virgin olive oil

3 tablespoons strained lemon juice

1 3/4 cups water

1 teaspoon salt


8 ounces kefalotyri cheese, grated

2 tablespoons dried mint

2 large red onions, finely chopped

Olive oil for frying

In a large bowl or the bowl of a large food processor fitted with a dough blade, add flour. Make a well in the center and pour in olive oil, lemon juice, water, and salt. If using a food processor, process until the dough comes together. For a large bowl, combine with a fork, then use a wooden spoon to bring the ingredients together.

On a lightly floured surface, knead the dough until it becomes smooth and elastic. Oil a large bowl and add dough. Cover and let sit for 30 minutes.

In a large bowl, mix together the cheese, mint, and chopped onions.

Once the dough has rested, divide into 5 equal pieces. Place one piece on lightly floured surface and cover the rest. Roll the dough extremely thin, about 1/16" (2mm) thick. Add a little flour as needed to keep from sticking. Use a 4 inch circle cookie cutter or the top of a glass to cut circles in the dough. Reserve the scrapes to re-roll. Place 1 tablespoon of prepared filling in the center of each circle. Fold the circle in half over the filling, pressing to seal. Press a fork around the edges to seal further. Repeat with remaining dough.

In a deep pan, add about 1 inch of olive oil. Heat the oil to 360 degrees F. Place a few crescents, not overcrowding, in the hot oil. Fry each side until golden, 4-5 minutes. Remove to plate lined with a towel.

Let cool slightly before serving.

Adapted from The Country Cooking of Greece

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