Crispy Hilopites with Brown Butter & Lemon
Homemade hand-torn egg pasta toasted until crackling, then tossed with nutty brown butter, fresh lemon, and tangy Kefalotyri. A rustic Greek dish that tastes like comfort and smells like a taverna.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 cup all-purpose flour
- 2 whole eggs
- 4 tbsp butter
- ½ cup Kefalotyri or Pecorino Romano cheese, grated
- 1 whole lemon (zested + juiced)
- 1 whole garlic clove, minced
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Make dough: mix flour, eggs, and a pinch of salt in a bowl until shaggy. Knead by hand 2 minutes until smooth.
- 2
Tear dough into small, rough pieces (roughly pea to marble sized) and spread on a clean kitchen towel to dry, ~5 minutes.
- 3
Heat butter in a large skillet over medium until it foams, then add minced garlic. Listen for sizzle; cook 30 seconds.
- 4
Add hilopites pieces and toast, stirring often, until golden-brown and crispy throughout, ~6 minutes. Watch for fragrant, nutty aroma.
- 5
Remove from heat. Toss with lemon juice, lemon zest, grated cheese, and parsley. Stir until the cheese melts slightly.
- 6
Divide between bowls and serve immediately while crackling hot.
Tools you’ll need
- mixing bowl
- 12-inch skillet (or larger)
- wooden spoon
- microplane or box grater
- kitchen towel
- measuring cups and spoons
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