Cheese pie with Xynomyzithra Kritis

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For the pastry
1 kg strong flour
15gr salt
200 ml olive oil
350 ml water
50 ml tsipouro
10 ml vinegar
For the filling
200 ml fresh milk
20 gr butter
15 gr strong semolina
20 gr corn flour
600 gr Xynomyzithra Kritis
150 gr eggs
White pepper
Salt according to taste


Place all the pastry ingredients in a mixer and mix until you obtain a malleable pastry. Let it rest for 15 minutes on cling film.

Boil the milk and the butter. Upon boiling point add the semolina and stir with a wooden spoon until it boils again. Let the mixture cool.

Put the mixture in a mixer and add the remaining ingredients. Mix until you obtain a uniform mixture.

Roll the pastry into a thin sheet (roughly 0.3 cm thick). Spread with egg, fill the pastry with the cheese mixture and roll into a longish cheese pie. Spread again with egg and sprinkle with sesame. Bake at 180 oC for 30 minutes.

Note: in the cheese filling, salt and pepper should be added according to taste. Salt should be added according to the saltiness of the Xynomyzithra cheese.

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