Best way to cook hilopites?

[GreekGirlCooks]

I was shopping at a Greek market near me the other day and came across a package of hilopites. I’ve seen them before but never actually cooked with them, so I decided to grab a bag. Now I’m not sure what’s the best way to prepare them!

From what I understand, they’re a type of traditional Greek egg pasta, sometimes cut into small squares and sometimes into longer, thinner shapes. Do you usually cook them simply like pasta with butter and cheese, or do they work better in baked dishes and soups?

I’ve also read about recipes where hilopites are simmered in chicken broth or tomato sauce, and even paired with lamb or rooster — that sounds amazing but maybe a little advanced for my first try.

So I’m curious: what’s your favorite way to cook hilopites at home? Any tips for a beginner?

 

[k_tsoukalas]

I love hilopites — they’re one of those comfort foods that instantly remind me of my yiayia’s kitchen! Since it’s your first time cooking them, I’d suggest keeping it simple to really appreciate their flavor and texture.

One easy and classic way is to simmer them directly in a rich chicken broth until tender, then stir in a knob of butter and a generous sprinkle of grated mizithra or kefalotyri cheese. They absorb the broth beautifully, becoming almost risotto-like.

If you want something a bit heartier, make hilopites me kotopoulo (with chicken): brown chicken pieces, add tomato, onion, cinnamon, and a bit of broth, then stir in the hilopites during the last 10 minutes to cook together in the sauce.