Cretan Cheese Pie with Honey (Sfakiani Pita)
Σφακιανή πίτα Sfakiani pitaSay it: sfah-kyah-NEE PEE-tah
From the mountains of Sfakia in western Crete, this paper-thin pan-fried pie is a celebrated sweet-and-savory treat. A simple flour-and-water dough is rolled almost transparent, filled with fresh mizithra cheese, sealed into a half-moon, and cooked until crisp and freckled. Drizzled with thyme honey and often cinnamon, it balances salty cheese, crackling pastry and floral sweetness. It is served warm, usually as a dessert or with coffee, and sometimes alongside raki.
Cretan Cheese Pie with Honey (Sfakiani Pita)
Σφακιανή πίτα, Sfakiani pita
Pronounced sfah-kyah-NEE PEE-tah
- Serves
- 4
- Prep
- 35 min
- Cook
- 20 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
To finish
Method
In a large bowl, whisk the flour and salt. Make a well, add the warm water, olive oil and raki or vinegar, then stir until a shaggy dough forms.
Knead on a lightly floured surface for 8-10 minutes, until the dough is smooth, soft and barely tacky. Cover and rest for 30 minutes at room temperature.
Meanwhile, drain the mizithra or ricotta well and crumble any large curds. Mix in the salt; the filling should be soft but not wet.
Divide the dough into 4 equal balls. Roll each one on a floured surface into a very thin oval about 10 by 14 inches (25 by 35 cm), almost translucent; keep the others covered.
Spread a quarter of the cheese over one half of each oval, leaving a 1/2-inch (1 cm) border. Fold the dough over, press out air, and seal the edge firmly with your fingers or a fork.
Heat 1 tbsp (15 ml) of the olive oil in a heavy skillet over medium heat. Fry the pies one at a time for 2-3 minutes per side, until deep golden, blistered and crisp, adding more oil as needed and pressing lightly with a spatula.
Drain briefly on paper towels, then drizzle generously with honey and dust with cinnamon. Serve warm, cutting into wedges at the table.
Regional variants
Some cooks add a pinch of sugar or cinnamon to the cheese, and in other parts of Crete similar cheese pies use graviera or a mix of mizithra and feta. A small glass of raki is a common accompaniment in the mountains.
Cook's notes
- Roll the dough as thin as you dare; if it tears, patch it with a scrap of dough.
- Drain ricotta in a sieve for 15 minutes so the filling does not leak during frying.
- Fry over medium heat so the pastry crisps through without burning before the cheese is hot.
Serve with
Extra honey and cinnamon, strong coffee or a small glass of raki.
Make ahead and storage
The dough can be made, covered, and refrigerated up to 24 hours; bring it to room temperature before rolling. Cooked pies are best fresh but reheat well in a dry skillet over medium heat until crisp.
