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 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.