These cheese pies are based on the classic traditional recipe of Kythnos island, “pitaro.” I’ve devised a recipe that entails different types of cheeses, as it is difficult to find the traditional Kythnos crumb all year round. I also like to call this recipe “almost pitaro.”
Rating
5/5
Ingredients
Ingredients for the dough
500 g flour (all-purpose)
1 dry yeast (8g)
1 teacup whole milk hot (up to 100° C)
50 g melted butter or seed oil (1 cup of espresso)
1 egg
1 tbsp granulated sugar
Filling ingredients
200 g feta cheese
100 g ricotta cheese
100 g cottage cheese (preferably Flair)
1-2 eggs
Pepper (freshly ground)
Basting ingredients
1 egg
Some cold water
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
Execution for the dough
Put the flour in a large bowl and form a hole in the middle in which you pour the yeast and sugar and mix. Open a hole in the middle again, add the hot milk, and stir. Add the butter / seed oil and the egg and mix all the ingredients in the middle, without disturbing the flour around the bowl.
After mixing the liquids well, mix the whole mixture together until it is homogenized and becomes a soft dough.
Place the dough in a clean bowl and cover with a kitchen towel, letting the mixture rest for at least 30 minutes.
Execution for the filling
Put all the ingredients in a bowl and mix until smooth.
Execution for the cheese pies
Divide the dough into 6-7 balls and spread them one by one with the rolling pin, making them as thin as possible. Spread them more with your hands to make them even thinner.
At one end, put as much filling as you want with a spoon, wrap the cheese pie in a roll, and twist it into a snail shape.
Place the cheese pies on a baking dish lined with parchment paper.
Beat the egg with the cold water, grease the cheese pies with a brush, and bake them on fan mode for 30 minutes at 180 ° C in a preheated oven.
