Sfakian pie with Apicreta honey


In a large bowl, mix flour, oil, raki, salt and water and knead until it becomes a soft dough. This dough should be elastic but not sticky. Cover well and let it rest for about 1 hour.

Divide the cream cheese into 10 parts and shape it into 10 solid balls. Cut the dough into 10 balls of similar size, press them lightly with your palm in the center to open a little and inside each dough carefully close each ball of cream cheese. Place them on a floured surface so that they do not stick.

Press each ball that has been created, a little by hand, to open a 10 cm pie and leave it for 10 minutes covered with a towel. With a forger we carefully start to open the pies in a larger size until they reach 20-22 cm. We will need to sprinkle a little flour all the time. This dough has the ability to blister so our movements must be soft so that the filling does not break and empty during frying.

In a non-stick pan with 1 tbsp. oil for each pie, fry over medium heat until golden brown on both sides. Serve hot, drizzled with Apicreta honey.


For the dough

500gr. flour for all uses

200gr. extra flour to open the dough

50ml oil

50ml extra oil for frying

50ml raki

1 tbsp. crushed salt

270 lukewarm water

500gr. fresh cream cheese or sweet mizithra

Apicreta honey for serving