Spaghetti & Greek Cheese

Spaghetti with Mizithra* and Fried Egg

By Chef Alexandros Fouroulis from the Athenian ‘Mani Mani’ Restaurant


A surprising dish with unparalleled taste. A superb example of the simple delights of pasta served with fried eggs.

Serves 4


  • 1 packet spaghetti (preferably fresh)
  • 100 gr mizithra cheese (mature salty cheese)
  • 4 eggs
  • Olive Oil
  • Fresh butter
  • Salt



  • Boil the pasta al dente (about 1 to 2 minutes shy of package instructions) & drain
  • In a frying pan, add the olive oil and butter and fry the eggs slightly
  • With a spatula, transfer them to a tray
  • Using the same pan, stir fry the mizithra until golden brown
  • Add the pasta and stir well
  • Serve the pasta dividing between 4 plates & place one egg over each serving


  • You can replace the Mizithra cheese with Parmesan or a cheese of your own choice.
  • You can add vegetables (mushrooms, zucchini, etc.) to pasta
  • Sprinkle a bit of truffle oil on the egg
  • Add fresh grounded black pepper

*Mizithra (Mυζήθρα) is a fresh cheese made with sheep or goat’s milk. It resembles Italian ricotta, though Mizithra is typically drier.