Jamie’s Greek Comes in Handy with Mizithra: A Blog About One of My Favorite Recipes

It's only fair to share...Buffer this pageShare on FacebookTweet about this on TwitterEmail this to someone

“I may be able to link just about everything back to Outlander. Some posts, like this one, may not have anything to do with Outlander, but I still want to share it with you. It lends itself to a meal that can be made with kids’ help, adding quality time with family.

“I could make an association in saying that Jamie was well-educated, spoke Greek, and knew a lot about the Greeks – and this recipe uses Greek cheese.  I know it’s a stretch, but still…

“The lad speaks the Indian tongue a great deal better than he does Greek or Latin,” Jamie observed with some dourness, watching Ian exchanging cordial insults with an Indian companion as they left on one such excursion.

“Well, if Marcus Aurelius had written about tracking porcupines, I expect he’d have found a more eager audience,” I replied soothingly.

Jamie & Claire Fraser

Drums of Autumn by Diana Gabaldon, Chapter 21

The Old Spaghetti Factory.  Yum.  Traditionally this is where we go for my birthday dinner.  It’s reasonably priced, and I think the food is pretty darn tasty – especially their Pasta Classic: Mizithra Cheese & Browned Butter! They say it’s the dish Homer ate while writing the Iliad (Ha! Another Outlander connection: being so well educated, I bet Jamie read Homer’s work, including the Iliad!)

I was excited to see a tub of the very mizithra cheese Old Spaghetti Factory uses at my local Costco.  Bonus – it included the recipe!

Unfortunately, I can’t find it at Costco anymore.  I did end up finding a tub at Sprouts; however, it didn’t include the recipe.  Luckily I had saved it from my previous tub of cheese.

You can use the recipe below or a search on the internet to bring up some other recipes.  I also came across a website, www.mizithra.com, that can tell you where to buy the Old Spaghetti Factory brand mizithra cheese.


This recipe is simple and it’s quick- which is perfect after a long day at work. The “toughest” part is the browning of the butter.  It is only difficult because you have to constantly whisk the butter as it browns.

Whisk, whisk, whisk!

Browning the butter takes a little less than 10 minutes or so.  The butter will foam up while being whisked, so be careful that it doesn’t overflow.  It will be a light brown color when it is ready.


It’s really a rather simple recipe with just three ingredients: lots of butter, mizithra, and pasta.  For those of you looking for a more healthy alternative, try the Mizithra and Browned Butter Spaghetti Squash recipe here.  I haven’t tried it, but it’s worth a shot!


When I first made this dish, I was surprised at how much it tasted just like at the restaurant.  The recipe states it yields 4 servings, but my family can get more like 6-8 servings out of it.  It’s great for left overs too!


Serve it with some garlic bread and a glass of Chianti and PERFECTO! Bon appetit, or as Jamie would say, “Slainte mhath!”

As Jamie would say, “Slainte mhath!”

All photos from our blogs are owned by Timeless Sass3nach Journeys, unless noted or attributed. The use of our photos is not permitted unless consent is given.

It's only fair to share...Buffer this pageShare on FacebookTweet about this on TwitterEmail this to someone