I’ve been 3 times in the airport on January. I will be at least another 2 on February. And counting. Meanwhile, I’ve eaten lots of interesting food while traveling. And what I have actually confirmed once more is that the bigger satisfaction for me comes from cooking not eating. I want to experiment, learn, be there is the kitchen, do my thing. And then feed somebody. See their face while eating my food, their reactions. I came back home aiming for 2 things; rest and cook something Greek in my little Dutch kitchen. Something with dough. Something that will bring me some serenity, relaxation, love, ‘homy feeling’ and light. Lots of light and sea. Say traditional pies from Sfakia with honey on top.
- 150gr. flour
- 70gr. water
- 1/4tsp. salt
- 1tbp. olive oil
- 30gr. raki – tsikoudia
- 250gr. soft mizithra
- 3tbsp. olive oil for frying
- thyme honey and cinnamon to serve
- Mix all dough ingredients (flour, water, oil, raki, salt) using your hand until you get a soft, little bit sticky dough. Let it rest for 30′.
- Meanwhile, make small mizithra cheese balls (size of a mandarin).
- When the dough is ready you make 8 small balls out of it.
- Open slightly each dough ball using your hands, place a cheese ball in the middle and then close the dough around it carefully. All cheese needs to be closed inside.
- Use your hands or a wooden rolling pin to open the cheese doughs into thin phyllos. You might need some flour to help you open the doughs easier. At all cases start opening the dough from the center pushing out.
- Warm a pan with just a little olive oil in it (don’t put all the 3 tbsp. at once, add some olive oil each time you put new phyllos in the pan).
- Cook until both sides get a nice brown color (app. 6′-7′ per side).
- Serve with the honey and cinnamon and..
- You can make a bigger portion of the pies and keep them in your freezer uncooked for a couple of months.
- You can find the original Cretan recipe here.