Entree: Greece – Crete – Sfakianes Pites (Small Cretan pan-fried open cheese pies typically drizzled with honey)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 12 min

Additional 20 min

Total 1 hr 12 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) salt
- 1/2 cup (120 ml) warm water, plus more as needed
- 2 tbsp (30 ml) extra-virgin olive oil, plus 3 tbsp (45 ml) for frying
- 8 oz (225 g) mizithra cheese or fresh ricotta (use mizithra if available)
- 1 egg (about 50 g), beaten
- 1 tbsp (12 g) granulated sugar
- Zest of 1 lemon (optional) (about 1 g)
- 1/2 cup (120 ml) honey for drizzling
- Unsalted butter for brushing (optional), 1 tbsp (15 g)

Instructions

1. In a bowl whisk together the flour, baking powder and salt. Stir in the olive oil and warm water and mix until a soft, pliable dough forms; add a little more water if necessary. Knead briefly on a floured surface, form into a ball, cover and let rest 20 minutes.
2. Meanwhile make the filling: in a bowl combine the mizithra or ricotta, beaten egg, sugar and lemon zest (if using). Mix until creamy and well blended.
3. Divide the dough into 6 equal pieces. On a lightly floured surface roll each piece into a thin round about 6–7 inches (15–18 cm) across.
4. Spoon about 2–3 tbsp (30–45 g) of the cheese mixture into the center of each round, leaving the center slightly exposed (sfakianes are traditionally open in the middle). Fold the edges inward slightly to form a shallow open tart, or leave edges rustic.
5. Heat a large skillet over medium heat and add 1/2 tbsp (7.5 ml) olive oil or a little butter for each pie. Fry each pie 2–3 minutes per side until golden brown and slightly blistered, adding more oil as needed and pressing gently after flipping to ensure even contact with the pan.
6. Transfer cooked pies to a warm plate, brush lightly with butter if desired and generously drizzle with warm honey before serving. Serve immediately while warm.