A recipe for Pitarakia Milou (Milos Little Cheese Pies)! These small Greek hand pies are packed with a savory cheese filling and fried until golden.
I first came across Pitarakia Milou (Πιταράκια Μήλου, Milos Little Cheese Pies) in the cookbook, The Country Cooking of Greece, and was instantly hooked.
These delicious little hand pies come from Milos, an island in the Aegean Sea north of Crete. They have an olive oil-based dough with an irresistible savory cheese filling.
After filling and forming into a crescent shape, the pastries are fried in a layer of oil until golden and crispy. It is the perfect contrast with the melty cheese.
The Pitarakia Milou can be enjoyed hot or cold. I especially love them freshly fried. Take care! That cheese will be very hot and melty immediately after removing from the pan.
Notable Ingredients
Traditionally, these pastries are made with local Milos cheese.
I followed the lead of the cookbook and went with Kefalotyri for the filling since it is slightly more available in larger cities in the United States.
Kefalotyri (κεφαλοτύρι) is a hard, salty cheese originating in Greece and Cyprus. It is made using sheep milk or a combination from sheep and goat and the color ranges from white to yellow.
For those in Northern Virginia, I was able to find Kefalotyri at Lotte Plaza Market in Chantilly. While in Los Angeles, I would usually get it from JONS International Marketplace in Torrance.
A Few Pitarakia Milou Tips
Add just enough lukewarm water to the flour mixture to create a soft and smooth dough. You may not need the full 1 1/4 cup (300 milliliters) or you may need a little more.
After bringing together the dough, cover and rest at room temperature for 30 minutes to 1 hour before rolling. This will make the dough easier to handle and reduce the amount it shrinks back. You can also prep the dough ahead of time and refrigerate overnight. Bring to room temperature before using.
Roll the dough on a lightly floured surface into a thin sheet. Add more flour only as needed to prevent sticking. Cover any dough you aren’t actively using with a towel to keep it from drying out.
Don’t overfill the pastries. There should be clear edges that easily seal when brushed with water. Make sure to close the pastry completely and seal well. If there are any gaps, the cheese will pop out while frying.
After forming, press down on the pastry gently with your hand or a rolling pin. This will help it stay thin enough to fry completely in the oil.
I found variations on the addition of mint and black pepper. Some include them, others don’t. Adjust the seasonings as desired to taste.
I also found varying opinions on the onion (red or yellow) and whether it should be grated or finely chopped.
Some recipes fry the Pitarakia Milou in olive oil while others use sunflower or vegetable oil. Keep in mind if using olive oil that it has a lower smoke point. Adjust the heat as needed to develop a crispy pastry without the oil smoking.
Looking for more Greek recipes?
Try my:
- Saganaki (Greek Fried Cheese)
- Horiatiki Salata (Greek Village Salad)
- Vasilopita (Greek New Year’s Cake)
This recipe was originally posted in June 2013 and updated in April 2025.
Pitarakia Milou (Milos Little Cheese Pies) Recipe
Adapted from The Country Cooking of Greece
Pitarakia Milou (Milos Little Cheese Pies)
Ingredients
Pastry:
- 4 cups (500 grams) all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup (80 milliliters) extra-virgin olive oil Greek if possible
- 2 tablespoons (30 milliliters) freshly squeezed lemon juice
- 1 1/4 cups (300 milliliters) lukewarm water
Cheese Filling:
- 8 ounces (227 grams) kefalotyri cheese grated
- 2 tablespoons fresh mint finely chopped
- 1 small red or yellow onion peeled and grated
- 1/4 teaspoon freshly ground black pepper
- olive oil or sunflower oil for frying
Instructions
To make the pastry:
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine the flour and salt.
- Add the olive oil and lemon juice.
- Slowly add the water to form a dough.
- Knead on a lightly floured surface until the dough is soft and smooth. If too crumbly, add a little more water. If too sticky to handle, add a little more flour.
- Wrap in plastic or cover with a towel and allow the dough to rest at room temperature for 30 minutes to 1 hour.
To make the cheese filling:
- In a large bowl, mix together the grated cheese, mint, onion, and black pepper until evenly combined.
To assemble:
- Divide the dough in half. Place one half on a lightly floured surface and keep the other covered.
- Roll the dough into a thin sheet. Use a 4 inch (10 centimeter) round cutter to cut out circles of dough as close together as possible (any scraps will be difficult to roll back out).
- Place about 1 tablespoon of the prepared cheese filling in the center of a circle.
- Brush the edges of the circle with water and fold over the filling to form a crescent or half moon shape.
- Pinch together the edges, pushing out any air from the filling.
- Use the tines of a fork to press the edges completely to seal.
- Gently press down on the pie with your hand or a rolling pin to keep the filling in a thin layer without any of it bursting out.
- Repeat with the remaining circles and filling, rolling out the other half of the dough and cutting out more circles.
- Add about 1 inch (2.5 centimeters) of olive oil or sunflower oil to a medium pan and place over medium heat.
- Once heated, add a few of the prepared pies in a single layer in the pan.
- Cook until golden, then gently flip to cook the other side until golden.
- Remove to towel-lined plate and repeat with the remaining pies.
- Serve the Pitarakia Milou warm or cold.
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