Sfakian Myzithropita

INGREDIENTS

  • Flour for Cretan pastry and Pies: 500 gr. (half a pack)
  • (Myzithra Haniotiki) Cretan Soft White Cheese: 400 gr. (10 tablespoons)
  • Water (lukewarm): 250gr. (1 glass)
  • Extra virgin olive oil ABEA: 45 gr. (3 tablespoons)
  • Tsikoudia: 45 gr. (3 tablespoons)
  • Salt: 5 gr. (1 teaspoon)
  • Honey for serving

IMPLEMENTATION

Prepare a soft dough with flour, olive oil, salt, tsikoudia and water and leave it for half an hour. Drain the mizithra cheese and make 10 balls the size of an egg. Divide the dough into 10 parts and spread pastries about 5 cm in diameter. Place a ball of mizithra in the middle of each sheet and carefully close the sheet to cover the mizithra. Squeeze the balls slowly with the help of a rolling pin so that the cheese goes to the edges and the pies become thin in the shape of a 15 cm dish. Fry in a non-stick pan for 2 minutes on each side and serve with honey.

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