Spaghetti Mizithra

    25 minutes

    Mizithra is a Greek cheese made with sheep or goat milk. No salt is added so it has a creamy, almost sweet taste. This pasta is as simple as it gets.

    152 people made this

    Serves: 8 

    • 500g spaghetti
    • 250g butter
    • 375g Mizithra cheese

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook pasta in large pot of salted boiling water until al dente. Drain.
    2. When pasta is almost done start slowly melting butter over medium heat until golden. Skim butter solids off top. Toss pasta with butter. Sprinkle with cheese to taste.

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    Reviews in English (127)


    Excellent! The only change I would suggest is to cook the butter until a caramel brown, let sit up to 4 mins to let separation occur, and strain the butter through a strainer lined with a paper towel for perfect browned butter.  -  15 Mar 2007  (Review from Allrecipes USA and Canada)


    I'm going to make this tonight for Valentine's Day. Trader Joes sells the Mizthra cheese in plastic tubs and it's pretty inexpensive.  -  14 Feb 2006  (Review from Allrecipes USA and Canada)


    This is the famous dish which legend tells us was eaten by Homer while writing his epics. Mizithra cheese is a Greek cheese made from goats milk and is semi-hard. It can be difficult to find and many cheese purveyors will not be familiar with it. Find a local Greek store and they can get it, normally at a very affordable price. Note the recipe says to add the cheese to taste. The recipe is very versatile, add saute'd mushrooms or substitute olive oil for very simple changes. Excellent as a side dish or light meal. Much better than those noodle dishes in a bag available at the supermarket.  -  12 Dec 2003  (Review from Allrecipes USA and Canada)