- 1/2 kilo flour
- 3 tablespoons olive oil
- 1 glass of water
- 1/2 kilo soft “mizithra” cheese
- Cretan raki, salt, honey
We put the flour in a bowl and pour in the olive oil, water, some salt and some Cretan raki. We knead until it becomes a moderately hardy dough. We divide the dough into apricot-sized “balls”. We shape each ball of dough into a round shape, we open it very slightly in the middle, fill it with 1 tablespoon of soft mizithra cheese, and rewrap it. Then, we gently mold the dough and the mizithra together, from the center to the periphery, giving it the shape of a medium-sized dish. Proper and careful molding is very important, as the pie must be very thin.
We fry the pies one at a time in a hot, non-stick pan, using very little (or none at all) olive oil, turning them over constantly so they will not burn, until they are cooked. Once ready, we serve the pies warm, after adding some honey on top of each of them.