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Greek · Starter
Fried Feta and Myzithra Pastry Pockets
Small pockets of a firm, ouzo-scented dough packed with feta and fresh myzithra, sealed and fried until blistered and shatteringly crisp. A street snack of the Athens suburbs, best eaten hot.
- YieldServes 4
- Hands-on55 min
- Total1 h 28 min
- Difficulty
Ingredients
Pastry
- 160 gall-purpose flour, 1 1/4 cups; up to 1 1/2 cups (200 g) as needed
- 0.38 tspsalt, scant
- 1egg, lightly beaten
- 95 mlwater, 3/8 cup
- 2¼ tspouzo, grappa, strained lemon juice or red wine vinegar, any one
- 25 mlextra-virgin Greek olive oil, 2 tbsp
Filling
- 90 gGreek feta, crumbled (about 5/8 cup)
- 50 gfresh myzithra, anthotyro or whole-milk ricotta, well drained (about 1/4 cup)
- to tastefreshly ground black pepper
- 1 pinchdried Greek mint, or to taste
- 500 mlcorn or sunflower oil, for frying, 2.5 to 4 cm deep
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