Cretan Pastries (Pites Kritis): A Savory Greeting from the Island
Pites Kritis are a culinary jewel of Crete: savory, often spiral-shaped or rectangular pastries, filled with creamy Cretan cheese, fresh herbs, and sometimes vegetables. They are a staple on Cretan tables, whether as a quick breakfast, a hearty snack, or as part of a lavish Mezedes platter. They embody the simplicity and richness of Cretan cuisine.
Why is this dish so healthy?
Like many Cretan dishes, Pites Kritis benefit from the high-quality ingredients of the Mediterranean diet:
Mizithra & Herbs: The filling is based on light, protein-rich Mizithra cheese, often complemented by fresh herbs like mint or wild greens, which are rich in vitamins and antioxidants.
High-Quality Olive Oil: The dough is traditionally prepared with extra virgin olive oil, a source of healthy monounsaturated fatty acids that can have anti-inflammatory effects.
Fiber: Using whole wheat flour for the dough can increase its fiber content, promoting digestion.
What makes this dish so special?
What makes Pites Kritis special is the harmonious combination of the thin, slightly crispy dough and the flavorful, creamy filling. They are often pan-fried until golden brown, giving them an irresistible texture. Every family on Crete has its own variation, making them an expression of regional identity and culinary diversity.
Who is this dish suitable for?
Vegetarians: A delicious and satisfying option that is completely meat-free.
Mediterranean Food Lovers: Ideal for anyone who appreciates the flavors of Greek island cuisine.
Snack Enthusiasts: Perfect as a savory snack on the go or as an accompaniment to salads.
The Recipe: Cretan Pites Kritis
Ingredients
For the dough:
300 g all-purpose flour (or half all-purpose, half whole wheat for a more traditional taste)
100 ml lukewarm water
50 ml extra virgin olive oil
1 pinch of salt
(Optional: 1 tbsp Raki or vinegar for elasticity)
For the filling:
300 g fresh Mizithra cheese (alternatively Ricotta or a mix of Ricotta and Feta)
1 large egg
Fresh mint, chopped (approx. 2 tbsp)
(Optional: a handful of spinach or wild greens, finely chopped and sautéed)
Salt and freshly ground pepper to taste
For frying: Extra virgin olive oil
Instructions
Dough: Mix flour, salt, and optional Raki/vinegar in a bowl. Gradually add lukewarm water and olive oil, kneading for about 5-7 minutes until a smooth, elastic dough forms that doesn't stick. Cover and let rest for 30 minutes.
Filling: Mix Mizithra cheese with egg, chopped mint, salt, and pepper. If using spinach/wild greens, squeeze them well to remove excess water before adding to the mix.
Shaping: Divide the dough into about 8-10 equal pieces. On a lightly floured surface, roll out each piece very thinly into a circle or oval (approx. 15-20 cm diameter).
Filling and Folding: Place a portion of the filling (approx. 2-3 tbsp) onto one half of the dough, leaving a small border. Fold the other half of the dough over and press the edges firmly, for example, with a fork or by crimping. Alternatively, form a roll and coil it into a spiral shape.
Frying: Heat a frying pan over medium heat and add some olive oil. Fry the pastries in batches until golden brown (about 3-4 minutes per side), crispy, and the cheese is soft.
Serving Suggestion
Serve warm, plain or with a fresh salad.
Zero-Waste Tip: Enjoy Environmentally Friendly
Leftover Herbs: Any leftover mint can be frozen and later used for tea or other dishes.
Leftover Oil: Frying oil can be filtered after cooling and reused for further frying or disposed of properly. Never pour it down the drain!
Vegetable Scraps: If preparing vegetables for the filling, use peels and trimmings for a vegetable soup or broth.
Drink Pairing
These savory Pites Kritis pair wonderfully with a cold glass of Retsina, a light Greek white wine, or simply a refreshing sparkling water with lemon.
Pites Kritis are a culinary jewel of Crete: savory, often spiral-shaped or rectangular pastries, filled with creamy Cretan cheese, fresh herbs, and sometimes vegetables. They are a staple on Cretan tables, whether as a quick breakfast, a hearty snack, or as part of a lavish Mezedes platter. They embody the simplicity and richness of Cretan cuisine.
Why is this dish so healthy?
Like many Cretan dishes, Pites Kritis benefit from the high-quality ingredients of the Mediterranean diet:
Mizithra & Herbs: The filling is based on light, protein-rich Mizithra cheese, often complemented by fresh herbs like mint or wild greens, which are rich in vitamins and antioxidants.
High-Quality Olive Oil: The dough is traditionally prepared with extra virgin olive oil, a source of healthy monounsaturated fatty acids that can have anti-inflammatory effects.
Fiber: Using whole wheat flour for the dough can increase its fiber content, promoting digestion.
What makes this dish so special?
What makes Pites Kritis special is the harmonious combination of the thin, slightly crispy dough and the flavorful, creamy filling. They are often pan-fried until golden brown, giving them an irresistible texture. Every family on Crete has its own variation, making them an expression of regional identity and culinary diversity.
Who is this dish suitable for?
Vegetarians: A delicious and satisfying option that is completely meat-free.
Mediterranean Food Lovers: Ideal for anyone who appreciates the flavors of Greek island cuisine.
Snack Enthusiasts: Perfect as a savory snack on the go or as an accompaniment to salads.
The Recipe: Cretan Pites Kritis
Ingredients
For the dough:
300 g all-purpose flour (or half all-purpose, half whole wheat for a more traditional taste)
100 ml lukewarm water
50 ml extra virgin olive oil
1 pinch of salt
(Optional: 1 tbsp Raki or vinegar for elasticity)
For the filling:
300 g fresh Mizithra cheese (alternatively Ricotta or a mix of Ricotta and Feta)
1 large egg
Fresh mint, chopped (approx. 2 tbsp)
(Optional: a handful of spinach or wild greens, finely chopped and sautéed)
Salt and freshly ground pepper to taste
For frying: Extra virgin olive oil
Instructions
Dough: Mix flour, salt, and optional Raki/vinegar in a bowl. Gradually add lukewarm water and olive oil, kneading for about 5-7 minutes until a smooth, elastic dough forms that doesn't stick. Cover and let rest for 30 minutes.
Filling: Mix Mizithra cheese with egg, chopped mint, salt, and pepper. If using spinach/wild greens, squeeze them well to remove excess water before adding to the mix.
Shaping: Divide the dough into about 8-10 equal pieces. On a lightly floured surface, roll out each piece very thinly into a circle or oval (approx. 15-20 cm diameter).
Filling and Folding: Place a portion of the filling (approx. 2-3 tbsp) onto one half of the dough, leaving a small border. Fold the other half of the dough over and press the edges firmly, for example, with a fork or by crimping. Alternatively, form a roll and coil it into a spiral shape.
Frying: Heat a frying pan over medium heat and add some olive oil. Fry the pastries in batches until golden brown (about 3-4 minutes per side), crispy, and the cheese is soft.
Serving Suggestion
Serve warm, plain or with a fresh salad.
Zero-Waste Tip: Enjoy Environmentally Friendly
Leftover Herbs: Any leftover mint can be frozen and later used for tea or other dishes.
Leftover Oil: Frying oil can be filtered after cooling and reused for further frying or disposed of properly. Never pour it down the drain!
Vegetable Scraps: If preparing vegetables for the filling, use peels and trimmings for a vegetable soup or broth.
Drink Pairing
These savory Pites Kritis pair wonderfully with a cold glass of Retsina, a light Greek white wine, or simply a refreshing sparkling water with lemon.
| Nährwert / Nutrient | pro 100g |
| Energie / Energy | 295 kcal |
| Fett / Fat | 18 g |
| davon gesättigte Fettsäuren / of which saturates | 8 g |
| Kohlenhydrate / Carbohydrates | 25 g |
| davon Zucker / of which sugars | 2 g |
| Eiweiß / Protein | 10 g |
| Salz / Salt | 0,9 g |
Ingredients:
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