\r\n \r\n My favorite. Spaghetti. Grate mizithra over it. Pour (dribble) hot garlic butter to melt the mizithra. Garlic butter is simply hot butter with dried crushed parsley. Simple. Can\'t get better than that. I\'ve substituted hot olive oil in a pinch.
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\nAnd nothing better than a gyro made by real Greeks.
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\nI had a Greek lady friend, in California, who was the best cook ever. She would visit her family in Athens every few years, and bring back some wonderful olives. She was one of 2 Greek families in that small town of 8000.\r\n

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\nLife is just one damned thing after another - Elbert Hubbard
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\nGood to hear about someone else knowing about mizithra. When people say greek cheese, they assume feta.\r\n

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