Sfakianes Pites: Traditional Cheese Pies from Crete

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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