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Two Pitarakia Milou (Milos Little Cheese Pies) on a white plate with a mint sprig.
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Pitarakia Milou (Milos Little Cheese Pies)

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.
Course Appetizer
Cuisine Greek
Keyword cheese, Greece, Greek, onion, pie
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour 15 minutes
Servings 20 Hand 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.