Yiayia Maria’s Mizithropita: A Taste of Crete’s Heart and Soul
There are recipes that are passed down through generations, and then there are those that are born from the love of a place—recipes that capture the essence of a land, its flavours, and the memories of a lifetime. Yiayia Maria’s Mizithropita is one of those recipes. A simple yet divine pastry made with flaky golden Fillo, filled with the creamy richness of ricotta cheese, and scented with warm cinnamon, this pie is a true reflection of Yiayia Maria’s roots on the island of Crete, where mizithra cheese—the heart of this dish—is a local delicacy.

The Island of Crete: A Place of Culinary Heritage
Crete, the largest and most populous of the Greek islands, is famous for many things: its breathtaking landscapes, its rich history, and of course, its food. The island’s cuisine is deeply intertwined with its culture, and each dish tells a story of tradition, love, and respect for local ingredients. For Yiayia Maria, Crete is more than just a place—it’s the foundation of her identity.
Growing up in a small village on the island, Yiayia Maria was surrounded by the scents and flavours of Crete’s countryside. Her kitchen, like so many other kitchens in Crete, was filled with the aroma of fresh herbs, olive oil, and cheese. Mizithra, a soft, fresh cheese made from sheep or goat’s milk, is a staple of Cretan cuisine and is the key ingredient in her beloved Mizithropita. In fact, this pie is so closely associated with Crete that it almost feels like a culinary love letter to the island itself.
As Yiayia Maria often says, "The food in Crete is like no other." And she couldn’t be more right. Crete’s food is characterised by its simplicity and its reliance on fresh, locally sourced ingredients—each bite connecting you to the land and the traditions of those who have come before you.

Photograph of Mary and Yiayia Maria by Effi Georgia
Yiayia’s Love for Crete and Her Country
Yiayia Maria’s connection to Crete runs deep. For her, the island is a symbol of resilience, community, and timeless beauty. She often shares stories of growing up in Crete—how the villagers would gather to celebrate harvests, make cheese, and share meals together. It was a place where food wasn’t just nourishment—it was a way of connecting with one another and with the land.
One of the most beautiful things about Yiayia Maria is her ability to pass on this love and passion for her island through food. She believes that the flavours of Crete have a way of bringing people together, no matter where they are in the world. "Food in Crete is like no other," she says, and through her recipes, she invites us all to experience a taste of Crete—her Crete.

The Making of Mizithropita: A Labour of Love
Making Yiayia Maria’s Mizithropita is a labour of love, one that’s best enjoyed with family or friends. The flaky filo pastry, brushed with melted butter, is layered carefully to create a delicate, crisp crust that holds the creamy mizithra (ricotta in australia) filling. A sprinkle of cinnamon is all it takes to bring warmth and depth to the flavours.
Yiayia Maria’s method is simple but deliberate. The fillo layers are assembled with care, each one brushed generously with butter to create that perfect, golden, crispy texture. The cheese filling, a combination of ricotta, is blended together to form a creamy, almost decadent mixture. After baking, the result is a pie that’s both light and rich, with the filo pastry providing a perfect crunch, and the cheese filling offering a soft, melt-in-your-mouth experience.
YIAYIA MARIA'S CRETAN MIZITHROPITA | Sweet Ricotta Pie
Mary PolitisIngredients
- 375 g Fillo Pastry I use Antoniou Fillo Pastry
- 200 g unsalted butter melted
- 1.5 kg ricotta cheese drained of any excess liquid
- 4 eggs at room temperature
- ½ cup caster sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon sesame seeds
- ½ cup honey plus extra honey to serve
Instructions
- Before you begin this Filo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature.
- Preheat the oven to 200 degrees Celsius.
For the filling
- Combine the ricotta cheese, eggs, sugar, and cinnamon in a large bowl. Mix gently until everything has been well combined. Set aside.
Assembling the pita
- Grease a 35cm round baking tray with butter. Drape one sheet of Filo Pastry in the base of the tray, allowing the excess Fillo to hang over the sides. Brush the Fillo with butter. Continue this process, using half of the Fillo Pastry packet until the base is all covered (ensuring you butter between each layer). As you layer each sheet of Fillo, rotate them slightly so that the base covers evenly.
- Spread the ricotta mixture evenly over the fillo pastry. Lay a sheet of fillo over the mixture and press down gently. Brush with butter. Allow the excess fillo to overhang or sit against the sides of the tray.
- Repeat this process with the remaining half packet of fillo, rotating each sheet slightly so that the excess fillo overhangs evenly against the tray's edges. Roll the overhanging fillo into the outer edge of the pie, then brush it with butter.
- Using a sharp knife, cut the top layers of fillo pastry into squares. Sprinkle the top of the pita with sesame seeds.
- Bake for 60 minutes, or until golden and crispy all over. The centre will also have risen slightly. Remove from the oven and drizzle generously with honey. Allow the pita to sit in the tray for 20 minutes before serving.
- Enjoy as is or serve with extra honey.