Ingredients for 2 pieces:

For the dough:

100 g all-purpose flour

35 g olive oil

55 g water

Extra flour for rolling out the dough

A pinch of salt (1 g)

For the filling:

160 g Mizithra cheese from Chania

For the topping:

Thyme honey

Some toasted sesame seeds

A little cinnamon

For the second filling:

110 g Mizithra cheese from Chania

50 g sweet Graviera cheese

3rd Filling: Savory Sfakian Pie:

75 g mizithra cheese

35 g grated sweet Graviera cheese

40 g Cretan apaki*, finely chopped (or use guanciale* as a substitute)

1 g spearmint

4th Filling: Ιf you can't find mizithra cheese

130 g feta cheese made from sheep and goat milk

30 g cream cheese made from sheep and goat milk

Instructions:

In a bowl, we add the flour and salt, mix a little, and make a well in the center.

We add the olive oil and the water, and with a fork, we knead until it starts to come off the fork.

We remove it and continue kneading by hand until we get a smooth, fairly soft dough.

We let it rest for approximately 20 minutes.

We divide it into two even parts.

We shape it into a ball as best as we can with our hands and press it lightly to flatten it.

We place it on a tea saucer that we've floured well, and gently press from the center outward with our fingers to spread it a bit more.

We divide the Mizithra cheese into two even parts.

We take one part, shape it into a ball, and place it in the center, pressing it down slightly.

Then, we take the edges of the dough one by one and bring them toward the center of the mizithra cheese, sealing them at the same time.

Once all the edges are sealed and we have a smooth ball, we sprinkle some flour on top and gently pressing it down, we flatten it into the plate.

Then we transfer it to a parchment paper that we've floured extra, with the sealed side facing down.

We sprinkle a bit more flour on top again and gently press it with our hand, spreading it a little more.

Now we take the rolling pin and start rolling it out, being careful not to press too hard so the dough doesn't crack.

We roll it out to about the size of our palm with fingers spread.

We slide one hand under the parchment paper directly under the pie and lift it off the counter, and shake off the excess flour from the parchment paper.

Then, holding the hot pan, we flip it quickly, covering the pie and the parchment paper with it, and immediately return the pan to its normal position, letting the pie fall inside and removing the parchment paper.

We cook it over medium-high heat, dry, without any oil.

Once it's ready, we flip it with a spatula to cook the other side as well.

Then, we transfer it to a plate, let it rest for a few minutes (because the mizithra cheese is very hot) and drizzle it with honey and sprinkle sesame seeds on top.