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Thin Cretan flatbread filled with fresh mizithra and drizzled with honey. The shepherd's pie of the White Mountains.
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ingredients
•
🌾 DOUGH
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2 cups all-purpose flour
•
½ cup warm water
•
2 tbsp olive oil
•
½ tsp salt
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🧀 FILLING
•
300g fresh mizithra or ricotta
•
Salt to taste
•
🍯 FINISH
•
Thyme honey — generous
•
Olive oil for the pan
Crete
Sfakianopita
Thin cheese-filled pancake from the White Mountains.
Thin Cretan flatbread filled with fresh mizithra and drizzled with honey. The shepherd's pie of the White Mountains.
Ingredients
🌾 DOUGH
— 2 cups all-purpose flour
— ½ cup warm water
— 2 tbsp olive oil
— ½ tsp salt
🧀 FILLING
— 300g fresh mizithra or ricotta
— Salt to taste
🍯 FINISH
— Thyme honey — generous
— Olive oil for the pan
Prep
🔪 PREP FIRST
🌾 DOUGH PREP
— Mix flour and salt.
— Add olive oil and warm water.
— Knead until smooth and elastic — 5 minutes.
— Rest covered for 20 minutes.
— 👉 The dough should be soft and pliable — easy to stretch thin.
🧀 FILLING PREP
— Season mizithra lightly with salt.
Method
STEP 1 — DIVIDE & ROLL
— Divide dough into 4 equal balls.
— Roll each ball very thin — 2–3mm.
— Aim for a rough circle or oval.
STEP 2 — FILL
— Spoon mizithra onto one half of each circle.
— Fold the other half over.
— Press edges firmly to seal.
— Gently flatten with a rolling pin.
STEP 3 — COOK
— Heat a dry skillet or griddle over medium heat.
— Brush lightly with olive oil.
— Cook sfakianopita 3–4 minutes per side.
— You're looking for:
— Golden and slightly charred in spots
— Cheese melted inside
— Puffed slightly
STEP 4 — FINISH
— Transfer to a plate immediately.
— Drizzle generously with thyme honey.
— Serve hot.
Chef's Note: Roll the dough as thin as you dare. Thick sfakianopita is doughy. Thin sfakianopita is a revelation.