The signature dish of Chora Sfakion in Crete is the Sfakian pie or Sfakianopita—a delicate pie filled with soft cheese and baked in a pan without oil. Historically, these pies were baked on a smooth plate, positioned over an open fire, with a dollop of pure sheep butter, earning them the moniker ‘plakopites’.

Ingredients:

• 1⁄2 kilo ‘xinomizithra’ or ‘pichtogalo’ from Chania (fresh soft cheeses with a smooth creamy texture and a slightly tangy taste)
• 1⁄2 kg all-purpose flour
• 1 shot of raki or lemon juice
• 1 cup lukewarm water
• 4 tablespoons olive oil
• 1⁄2 teaspoon salt
• Honey for serving

Procedure

Step 1: Mix the water, raki, olive oil, salt in a bowl, and gradually incorporate the flour. Knead the mixture until it forms a soft dough. Cover the dough with a warm cloth and allow it to rest for half an hour.

Step 2: Portion the xinomizithra into equal pieces and shape them into balls.

Step 3: Divide the dough into equal portions and shape each into balls. Arrange the balls on a towel, cover them, and let them rest for half an hour.

Step 4: Gently press the dough ball in your hand and roll it out into a small pita bread. Next, place a ball of xinomizithra in the centre of the dough and carefully fold the phyllo sheet around it, sealing it like a pouch to create a new ball with xinomizithra at its centre. Cover them with a warm cloth and let them rest for 15 minutes.

Step 5: Initially, flatten the pie with your fingers, then proceed on a floured surface. With the assistance of a rolling pin, gently and evenly roll out the pie until it becomes thin and reaches the size of a medium-sized plate.

Step 6: Heat a non-stick frying pan and cook your pies over low heat, one at a time, for about one minute on each side.

Serve them warm with honey and cinnamon.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association