Milos Pitarakia

Embark on a culinary journey to the Greek island of Milos with these delightful Milos Pitarakia. These small, fried pies are filled with a savory blend of caramelized onions, garlic, and feta cheese, encased in a crisp, homemade dough. Drizzled with petimezi (grape molasses) and garnished with fresh mint, these versatile treats are perfect as an appetizer or a snack.

Ingredients

For the Dough:
🌊 250g water
🌾 500g all-purpose flour
🧂 Pinch of salt
🫒 100g olive oil

For the Filling:
🫒 4 tablespoons olive oil
🧅 1 red onion finely chopped
🧄 1 clove garlic minced
🧀 350g feta cheese
🌿 1 tablespoon mint finely chopped
🌿 1 tablespoon thyme finely chopped
🌶️ Freshly ground pepper

For Frying and Serving:
🌻 400ml sunflower oil
🍇 Petimezi (grape molasses) for drizzling
🌿 Fresh mint leaves for garnish

Instructions

1- Prepare the Dough:

• Combine water, all-purpose flour, olive oil, and a pinch of salt in a Kenwood stand mixer bowl. Knead on high speed for 5-6 minutes until a smooth dough forms. Alternatively, mix by hand until the dough is smooth and non-elastic.
• Wrap the dough in cling film and refrigerate for 30 minutes to 1 hour.

2- Prepare the Filling:

• Heat olive oil in a generic non-stick frying pan over medium-high heat. Sauté the chopped onion and minced garlic for 3-4 minutes until they caramelize.
• Transfer the cooked onion and garlic to a generic white ceramic bowl and let cool slightly.
• Crumble the feta cheese into the bowl, add olive oil, freshly ground pepper, chopped mint, and thyme. Mix thoroughly with a fork.

3- Assemble the Pitarakia:

• Flour a clean work surface lightly. Divide the rested dough into four pieces.
• Roll one piece of dough into a thin sheet using a generic wooden rolling pin.
• Cut out dough circles using a generic round metal coupat or cookie cutter.
• Place a spoonful of filling on each dough circle. Lightly brush edges with water, fold into half-moons, and crimp edges with a fork.

4- Fry the Pitarakia:

• Heat sunflower oil in a generic frying pan over medium-high heat.
• Fry pitarakia in batches, 2-3 minutes per side, until golden brown and bubbly.
• Remove with a slotted spoon and drain on a tray lined with absorbent paper.

5- Serve:

• Arrange on a wooden serving platter. Drizzle with petimezi and garnish with fresh mint leaves.

Prep Time: 45 minutes (including dough resting)
Cook Time: 15 minutes
Total Time: 1 hour
Servings: Approximately 4
Calories: 409 kcal
Proteins: 10g
Fats: 29g
Carbohydrates: 62g
Equipment:

• Kenwood Stand Mixer
• Generic non-stick frying pan
• Wooden rolling pin
• Round cookie cutter

Cooking Tips:

• Resting the dough allows for better texture and workability.
• Ensure edges are sealed well to avoid filling leaks during frying.
• If preferred, bake at 200°C (390°F) for a healthier alternative.

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Άκης Πετρετζίκης: https://www.youtube.com/@akis_petretzikis

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Milos Pitarakia