“These pastries originate in the Cyclades. Soft mizithra goat's milk cheese is used as a filling but ricotta can be used as a substitute. From Modern Greek.”
1hr 10mins
24 pastries

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Place cheese, sugar, eggs and vanilla in a large bowl and mix well so that all the ingredients are blended.
  3. Add 1 tbsp of the flour into the mixture and combine.
  4. To make the pastry, place remaining flour in another large bowl and add olive oil.
  5. Begin to make dough by kneading the mixture, gradually adding the water and continuing to knead the mixture into a soft dough (add more water if necessary).
  6. Roll out pastry on lightly floured board as thinly as possible.
  7. Cut 3 1/2 inch circles in pastry with wine glass or pastry cutter.
  8. Pinch sides upward to make octagonal cases.
  9. Place pastries on an oiled baking sheet and spoon a tablespoon of filling into each pastry case.
  10. Bake for 30 minutes or until golden brown.

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