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