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Cheese & Potato Tartlets

Gizadas de patata i kezo

About the Recipe

The Sephardim of Rhodes Island have a repertoire of savory pies that have become indescribably popular as delicious snacks.
We make a savory version of the sweet cheese tartlets melitinia, from the Greek islands, gizadas de patata i kezo. These dainty gizadas have a thin crisp pastry pleated into a star shape encasing a luscious potato, cheese and egg filling.
The elegant tartlets evoke such fond memories of my childhood family gatherings. I remember my mother lovingly hand-crafting these exquisite gizadas especially during the festival of Shavuot.
I hope your loved ones enjoy these heavenly nibbles. Wishing you all a blessed week.



½ cup ricotta, mizithra or farmers cheese

½ cup grated any sharp hard cheese, kasseri, kashkaval

3-4 eggs, lightly beaten

3 large potatoes (about 1lb 2oz/500g), boiled, skinned and mashed

salt and finely ground white pepper



3 cups all-purpose flour, sifted

½ tsp baking powder

½ tsp salt

¼ cup olive oil

¼ cup vegetable oil, plus extra for brushing

¾ cup iced water

1 egg yolk mixed with 1 tbsp milk, for the egg wash

2 tbsp finely grated sharp hard cheese, for the topping


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