← Nouns Cooking · Greek

Ingredients

• 300 g plain flour, plus extra for rolling
• ¼ tsp Salt
• 4 tbsp olive oil, plus a little for the pan
• 140 ml lukewarm water
• 2 tbsp lemon juice (or white wine vinegar)
• 150 g ricotta or fresh mizithra, well drained
• 100 g Feta, finely crumbled
• 4 tbsp thyme honey, to serve

Method

1. Mix the flour and salt, then add the oil, water and lemon juice and knead for 5 min into a soft, smooth dough. Cover and rest for 30 min.
2. Mash the ricotta and feta together. Divide the dough into 8 balls and the cheese into 8 portions.
3. Flatten a dough ball into a 10 cm disc, put a portion of cheese in the middle and gather the edges over it like a purse, pinching to seal.
4. Turn it seam-side down and gently roll it out on a floured surface into a very thin round, about 20 cm across. A little cheese peeking through is fine.
5. Heat a large frying pan over medium heat and brush it lightly with oil. Cook each pie for 2 min per side until puffed and spotted golden.
6. Serve hot, stacked or one by one, with plenty of honey drizzled over.

Tips

• Contains gluten and dairy.
• In Sfakia they use soft sour mizithra; a mix of ricotta and a little feta comes close.

Sources

Written in our own words after cross-checking these recipes:

Dimitras Dishes OliveTomato