📝 About This Recipe
Hailing from the rugged mountains of Crete, Anevata are traditional 'risen' pies that perfectly balance the tang of local mizithra cheese with the aromatic warmth of mastic and mahlab. Unlike their fried cousins, these pastries are slow-proofed and baked until golden, resulting in a cloud-like texture that is both rustic and refined. They represent the heart of Cretan hospitality, often served at celebrations to welcome guests with a taste of the island's rich dairy heritage.
🥗 Ingredients
For the Yeast Starter
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cup Warm water (around 105°F (40°C))
- 1 teaspoon Granulated sugar
For the Dough
- 4 1/2 cups All-purpose flour (sifted, plus extra for dusting)
- 1/2 cup Granulated sugar
- 1/2 cup Greek olive oil (mild flavor preferred)
- 3/4 cup Whole milk (lukewarm)
- 1 teaspoon Ground Mahlab (for a nutty, cherry-like aroma)
- 3-4 small pieces Mastic tears (ground with a pinch of sugar)
- 1/2 teaspoon Salt
For the Cheese Filling
- 500 grams Fresh Mizithra cheese (can substitute with mild goat cheese or ricotta mixed with feta)
- 1 large Egg (beaten)
- 2 tablespoons Honey (thyme honey is most authentic)
- 1 tablespoon Fresh mint (very finely chopped)
- 1/2 teaspoon Cinnamon (ground)
For the Topping
- 1 Egg yolk (beaten with a splash of milk)
- 2 tablespoons Sesame seeds (unroasted)
👨🍳 Instructions
-
1
In a small bowl, whisk together the warm water, yeast, and 1 teaspoon of sugar. Let it sit for 10 minutes until it becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, combine the flour, remaining sugar, salt, mahlab, and ground mastic. Whisk to distribute the spices evenly.
-
3
Create a well in the center of the dry ingredients. Pour in the yeast mixture, lukewarm milk, and olive oil.
-
4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes with a dough hook) until it is smooth, elastic, and no longer sticks to your hands. If too sticky, add flour one tablespoon at a time.
-
5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
-
6
While the dough rises, prepare the filling. In a medium bowl, mash the Mizithra cheese with a fork. Mix in the beaten egg, honey, cinnamon, and chopped mint until well combined.
-
7
Punch down the risen dough and divide it into 24 equal-sized balls (roughly the size of a small tangerine).
-
8
On a lightly floured surface, roll each ball into a circle about 4 inches (10 cm) in diameter.
-
9
Place a generous tablespoon of the cheese filling in the center of each circle.
-
10
Fold the edges of the dough upward toward the center, pinching the dough to create small pleats, leaving a small opening in the center where the cheese is visible (like a small tart).
-
11
Place the pies on baking sheets lined with parchment paper. Cover and let them rise again for another 30 minutes (this is the 'anevata' or 'rising' stage).
-
12
Preheat your oven to 350°F (175°C). Brush the edges of the dough with the egg wash and sprinkle with sesame seeds.
-
13
Bake for 25-30 minutes until the pastry is a beautiful golden brown and the cheese filling is set.
-
14
Remove from the oven and let them cool on a wire rack. They are best served slightly warm or at room temperature.
💡 Chef's Tips
If you cannot find Mizithra, use a mixture of 400g Ricotta and 100g crumbled Feta for a similar creamy yet tangy profile. Ensure your mastic tears are ground with a little sugar to prevent them from turning into a gummy paste in the mortar. The dough must be 'anevato' (risen) twice; skipping the second rise will result in a heavy, dense pastry rather than a fluffy one. For a more savory version, omit the honey and cinnamon in the filling and increase the amount of fresh mint.
🍽️ Serving Suggestions
Serve warm with a drizzle of extra thyme honey and a sprinkle of cinnamon for a sweet breakfast. Pair with a glass of chilled Cretan Raki or Tsikoudia for a traditional afternoon treat. Accompany with fresh grapes or figs to complement the saltiness of the cheese. Enjoy alongside a cup of Greek coffee or mountain tea (Tsai tou Vounou).