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Open cheese pastries with mastic and cinnamon from Santorini. Easter sweets with a flavor entirely their own.
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ingredients
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🌾 DOUGH
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2 cups all-purpose flour
•
½ cup olive oil
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½ cup warm water
•
1 tsp baking powder
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Pinch of salt
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🧀 FILLING
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300g fresh mizithra or ricotta
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2 eggs
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½ cup sugar
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1 tsp ground mastiha (from frozen and ground crystals)
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½ tsp cinnamon
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Zest of 1 orange
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🍯 FINISH
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Honey
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Cinnamon
Santorini
Melitinia
Sweet cheese pastries from Santorini.
Open cheese pastries with mastic and cinnamon from Santorini. Easter sweets with a flavor entirely their own.
Ingredients
🌾 DOUGH
— 2 cups all-purpose flour
— ½ cup olive oil
— ½ cup warm water
— 1 tsp baking powder
— Pinch of salt
🧀 FILLING
— 300g fresh mizithra or ricotta
— 2 eggs
— ½ cup sugar
— 1 tsp ground mastiha (from frozen and ground crystals)
— ½ tsp cinnamon
— Zest of 1 orange
🍯 FINISH
— Honey
— Cinnamon
Prep
🔪 PREP FIRST
— Make dough: mix flour, baking powder, salt.
— Add olive oil and warm water.
— Mix until smooth. Rest 20 minutes.
— Freeze mastiha crystals 10 minutes, grind fine with a pinch of sugar.
— Mix filling: mizithra, eggs, sugar, mastiha, cinnamon, orange zest.
— Preheat oven to 350°F.
Method
STEP 1 — SHAPE
— Roll dough thinly.
— Cut into circles — 9cm diameter.
— Crimp edges up to form a small tart shell.
— Pinch edges decoratively.
STEP 2 — FILL
— Spoon filling into each shell — almost full.
— Filling is visible — open top is traditional.
STEP 3 — BAKE
— Bake at 350°F for 20–22 minutes.
— You're looking for:
— Golden pastry edges
— Filling just set and slightly puffed
STEP 4 — FINISH
— While warm, drizzle with honey.
— Dust lightly with cinnamon.
— Serve warm or room temperature.
Chef's Note: Melitinia are the Santorini version of kalitsounia — the mastiha is what differentiates them. Don't skip it.