Sfakiani PieMaria Adamopoulou
- 2 cups flour
- 1 raki shot
- 2 cups fresh myzithra cheese or ricotta
- Half cup water
- 2 tablespoons Euzoea olive oil
- Half tablespoon salt
- Some Euzoea Honey
- Sesame seeds
This recipe for the Sfakiani Pie is quick and easy-to-make!
Begin by mixing in a big bowl the flour, the olive oil, the raki shot, the salt and the water. Mix well until the dough becomes really soft. When the dough is soft and thick enough leave it aside for an hour. Cover it with a towel to keep it warm and let it rise.
Then cut the dough into small balls and give them shape using your palms. Take spoonfuls of the mizithra or ricotta cheese and fill in each ball of dough with the cheese.
Then leave the cheese-filled dough to rest for an hour more.
Use a rolling pin to roll all the dough balls into thin sheets of pastry. As thin and transparent as a crepe.
Heat a non-stick pan or skillet with a teaspoon of Euzoea olive oil and put the thin, cheese-and-dough pastry sheets in it, one by one. Fry them for about a minute until they turn golden and then fry the other side.
Place the thin pastries on a plate and pour generous amounts of Euzoea Honey and sesame seeds on them.