📝 About This Recipe
Hailing from the rugged mountains of Sfakia in Crete, this thin, pancake-like pie is a masterpiece of simplicity and technique. It features a delicate, unleavened dough traditionally made with tsikoudia (raki) and filled with creamy, tangy Mizithra cheese. Fried in a dry pan until blistered and golden, then finished with a generous drizzle of thyme honey, it offers a sublime balance of salty and sweet that captures the essence of Greek island life.
🥗 Ingredients
For the Dough
- 500 grams All-purpose flour (sifted)
- 250 ml Water (lukewarm)
- 2 tablespoons Extra virgin olive oil (Cretan variety preferred)
- 1 tablespoon Tsikoudia or Raki (can substitute with Ouzo or Vodka)
- 1/2 teaspoon Salt
- 1 teaspoon Lemon juice (helps with dough elasticity)
For the Filling
- 500 grams Fresh Mizithra cheese (soft, creamy variety)
- 100 grams Anthotyros cheese (optional, for extra depth)
- 500 grams Ricotta cheese (use only if Mizithra is unavailable, drain well)
- 2 tablespoons Feta cheese (crumbled, if using Ricotta to add saltiness)
For Serving
- 4-6 tablespoons Thyme honey (warmed slightly)
- 1 pinch Cinnamon (for dusting)
- 2 tablespoons Walnuts (finely crushed)
👨🍳 Instructions
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1
In a large mixing bowl, combine the sifted flour and salt. Make a well in the center and pour in the olive oil, tsikoudia, lemon juice, and half of the water.
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2
Begin mixing by hand or with a wooden spoon, gradually adding the remaining water until a cohesive dough forms. It should be soft but not sticky.
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3
Turn the dough onto a lightly floured surface and knead for about 5-8 minutes until it becomes smooth and elastic. Cover with a clean kitchen towel and let it rest for at least 30 minutes.
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4
While the dough rests, prepare the filling. Mash the Mizithra (or Ricotta/Feta mix) with a fork until smooth. If the cheese is too watery, strain it through cheesecloth first.
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5
Divide the cheese mixture into 8 equal portions and roll them into balls, roughly the size of a large walnut.
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6
Once the dough has rested, divide it into 8 equal balls, matching the number of cheese balls.
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7
Flatten a dough ball in your palm and place a cheese ball in the center. Carefully pull the edges of the dough over the cheese to seal it completely, forming a stuffed ball.
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8
Repeat for all balls and let the stuffed dough rest for another 10 minutes. This makes them easier to roll out without tearing.
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9
On a lightly floured surface, take one stuffed ball and gently press it down with your fingers. Using a rolling pin, roll it out very carefully into a thin circle about 18-20 cm in diameter.
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10
Heat a non-stick frying pan over medium-high heat. Do not add any oil; Sfakianopita is traditionally 'dry-fried' (though you can use a tiny brush of oil if your pan sticks).
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11
Place the pie in the hot pan and cook for about 2 minutes until golden-brown spots appear. Flip it over and cook the other side for another 1-2 minutes.
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12
Remove from the pan and immediately place on a serving plate. Repeat the process for the remaining pies, stacking them if necessary.
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13
While the pita is still piping hot, drizzle generously with thyme honey and sprinkle with a dash of cinnamon or crushed walnuts.
💡 Chef's Tips
The secret to a perfect Sfakianopita is the tsikoudia (raki) in the dough; it makes the pastry crisp and prevents it from absorbing too much moisture. If you use Ricotta as a substitute, ensure it is the 'extra dry' variety or drained overnight to prevent the dough from becoming soggy. When rolling out the pies, move from the center outwards very gently to ensure the cheese is distributed evenly to the very edges. If the dough tears slightly during rolling, don't worry—the cheese will sear in the pan and create a delicious caramelized crust. Always serve these immediately; the contrast between the hot, salty cheese and the cold, sweet honey is best when fresh.
🍽️ Serving Suggestions
Serve with a chilled glass of Cretan Tsikoudia or Raki to cleanse the palate. Pair with a cup of strong Greek coffee for a traditional island breakfast. Add a side of fresh figs or grapes to complement the honey and cheese flavors. Top with a dollop of Greek yogurt for extra creaminess and tang. Enjoy as a 'meze' or appetizer before a hearty Cretan lamb dinner.