Monday, June 10, 2013

Myzithra and browned butter spaghetti

The hardest part about this dish is finding the cheese.  Myzithra cheese is a salty, tangy, somewhat dry Greek cheese.  We are fortunate to have access to it in our small town, but as it gains popularity, I have seen it more widely available in many other areas, as well.

This dish is inspired by a favorite from the Spaghetti Factory.  It's not fancy, but it's a nicely flavored dish, and it's a snap to make.  If you like simple, this one might be right up your alley.


1 lb. spaghetti
Kosher salt
1/2 cup butter
Myzithra cheese


Fill a large kettle with water, add a healthy pinch of kosher salt, and bring to a boil.  Add spaghetti, reduce heat, and stir occasionally to keep spaghetti from sticking.

When spaghetti goes in the water, place the butter in a small saucepan and melt over medium heat.  Continue cooking butter until it turns a deep caramel color (several minutes), stirring continuously.

Drain spaghetti, toss with browned butter, and top with freshly shredded myzithra cheese as desired.  We like a lot of cheese on this one, but use as much (or as little) as you like.  Some chopped basil is a nice add...but I'm a basil lover, and would put basil in ice cream, if given half a chance.


  1. Yum! One of my favorites and so easy!

  2. In Evoia , a greek island, the recipe requires that you first sprinkle the cooked spaghetti with Myzithra and then pouring the hot butter on it so as to burn the cheese. In taverns there they make it by first placing the cooked spaghetti in ceramic bowls and myzithra on top . After a couple of mins they take it out of the oven and pour on it the hot butter.
    A nice recipe anyway you like it though!