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Best way to use Myzithra?

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T

toniiv

Active member
I recently picked up a nice wedge of myzithra cheese from a local Greek market—semi-hard, salty, and beautifully aged. I’ve used it a couple of times grated over pasta, which was delicious, but I’m curious what other traditional or creative ways you all enjoy it.

I know there’s a fresh version and a dry aged one, this one is definitely the dry, crumbly type. Are there regional dishes that really highlight its flavor? I’ve heard of it being used in pies, but I’m not sure how it’s prepared—does it pair well with spinach, like in spanakopita, or is it better on its own?
 
Absolutely love that you found a good wedge of aged myzithra! It’s one of Greece’s most underrated cheeses. You’re spot on—it grates beautifully over pasta, especially with a drizzle of browned butter for a rustic Cretan-style dish. For savory bakes, yes, it pairs wonderfully with spinach in pies. In Crete, it’s often mixed with greens like vlita or stamnagathi in hortopites. Because it’s dry and salty, it balances well with milder fillings.

You can also crumble it over roasted vegetables, stir it into scrambled eggs for a salty kick, or use it as a topping for dakos (the Cretan barley rusk salad). I’ve even seen it baked into savory muffins with herbs.

For a more traditional route, try it in kalitsounia—Cretan cheese pastries. While the fresh version is often used, aged myzithra adds an intense depth. Definitely a versatile cheese worth experimenting with! Curious to hear how others use it too.
 
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Fava Santorinis Recipe to Enjoy

I had this when I was in Santorini and I loved it. I tracked down a recipe and wanted to share!

Ingredients:​

  • 1 cup yellow split peas (ideally from Santorini, if available)
  • 1 small red or yellow onion, chopped
  • 1 clove garlic, minced (optional but adds depth)
  • 4 cups water (plus more as needed)
  • 1/4 cup extra virgin olive oil (plus more for drizzling)
  • 1 bay leaf
  • Salt to taste
  • Fresh lemon juice (about 1 tablespoon, or to taste)

Instructions:​

  1. Rinse and soak (optional):
    Rinse the yellow split peas well under cool water. Soaking is optional, but if you do soak for 2–3 hours, the cooking time will be shorter.
  2. Cook the peas:
    In a pot, add the split peas, chopped onion, garlic, bay leaf, and water. Bring to a boil, skimming any foam that rises to the surface.
  3. Simmer:
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  4. Remove bay leaf & blend:
    When the peas are soft and the mixture looks thick and mushy, remove the bay leaf. Use an immersion blender (or food processor) to purée until smooth. Add olive oil and blend again. Taste and add salt and lemon juice.
  5. Chill or serve warm:
    You can serve it warm, room temperature, or chilled — all are traditional!
  6. Garnish:
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I serve it with other meze with pita triangles for dipping!

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For example, I’ve seen rice in dishes like gemista (stuffed vegetables) and avgolemono soup, but then orzo shows up in things like giouvetsi or even baked with shrimp and tomato. Do some regions or families prefer one over the other?

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