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The Pontian version of the pan Hellenic classic cheese pie, or tyropita, midzopita is made with grated solgoun and μιντζίν (midzin), a cheese similar to myzithra, with eggs and butter, in between leaves of γιοχάς (yiochas), Pontian fyllo, which is a bit thicker and drier, and comes up crispier in the oven.

Dips, pies, snacks & mezedes

Text © Dana Facaros

Image by gastronomos