Sfakian pies

INGREDIENTS

  • ½ kilo Mills of Crete all-purpose flour
  • 4 tablespoons ABEA extra virgin olive oil
  • ½ Teaspoon of Salt
  • 1 glass of tsikoudia (Cretan brandy)
  • 1 glass of water
  • ½ kilo of cretan soft goat cheese (mizithra) cheese
  • 150 ml of room temperature water
  • honey for serving

IMPLEMENTATION

To make the dough for the Sfakian pie, mix the flour, tsikoudia and water in a bowl until you get a soft dough. Then let it rest for 1 hour.

Make the mizithra cheese into 10 balls, each roughly the size of an egg. We then spilt the dough into 10 parts as well, pressing it to form small round sheets, approximately 5cm in diameter. In the middle of each sheet we place a ball of cheese and we carefully enclose the dough to form pouches. Once we make these “dumplings” we set them on a towel and leave them for 10 minutes to absorb the moisture. Then we can press them slowly until they become flat, carefully pushing the cheese towards the edges of the pies. Bake the pies in a non-stick pan using a paper towel to put oil in the pan. Sfakian pies are served hot with honey and raki.

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