For the pastry:
½ kg flour
1 teacup milk (190ml)
1 tablespoon olive oil
Water, as needed
For the filling:
½ kg mizithra
½ kg anthotiro
1-2 mint leaves
Mix the listed ingredients for the pastry well, cover with a towel and leave aside.
Mix the cheeses in a bowl and add the eggs and the chopped mint.
Roll out the pastry and use a cup or a glass to cut out circles.
Place a teaspoonful of the filling in the centre of each circle.
Close by pinching around the edge of the pastry.
Place the pastries on a greased baking tray and brush with egg.
Spinkle with cinnamon if you want to.
Bake in preheated oven at 180 degrees for about 40 minutes.
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