Sfakianes Pites: Traditional Cheese Pies from Crete
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- Опубліковано 5 вер 2024
- Sfakianes Pites come from the region of Crete known as Sfakia (hence the name) and are the perfect example of delicious simplicity. They're filled with local xynomizithra cheese, pan-fried (without oil or butter) and then, served with a generous drizzle of Cretan honey. Such a treat!
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Ingredients
2 cups (300 g) all-purpose flour
¼ teaspoon salt
¼ cup olive oil
6 oz (140 ml) water
3 tablespoons lemon juice or vinegar
For the filling:
8 oz (230 g) xynomyzithra cheese or 5 oz ricotta cheese (drained) plus 3 oz sheep’s milk feta
Greek Honey for topping
Instructions
Make the dough:
Combine the oil, water, salt, and vinegar in a bowl and whisk together. Add the flour and knead together for 8 minutes. If the dough is too dry at the beginning of kneading, add 1-2 more tablespoons of water. If it is too sticky and wet, add a tablespoon or two of flour. The dough should be soft and tacky at the end of kneading. Pace it in a lightly greased bowl and cover with plastic or a kitchen towel Set aside for an hour to rest.
Assemble the pies:
Cut the dough into 4 equal portions and roll each portion into a ball.
Roll each ball into a 7-8-inch circle.
Separate the mizithra into 4 portions and roll each portion into a ball.
Place a mizithra ball onto the center of each round and bring the edges of the dough over the cheese to cover it.
Flatten the pie out and roll it on a lightly floured surface to about 6-7 inches in diameter.
Place a nonstick skillet over medium heat and cook each pie about 3 minutes per side or until golden.
Transfer to a plate and serve warm with lots of Greek honey. Enjoy!
Notes
Freezer Instructions: Assemble the pies and place parchment paper between each one. Transfer them to a freezer-safe bag or container and freeze up to 3 months. When ready to use, cook each pie over low heat for the first few minutes then, raise the heat and cook until golden on each side.
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