Sfakianopita

Ingredients

• 300g plain flour, plus extra for rolling
• 1/4 tsp salt
• 100ml water
• 20ml raki or tsikoudia (grappa or vodka will do)
• 1 tbsp olive oil, plus more for the pan
• 350g fresh mizithra or anthotyro, or well-drained ricotta
• 6 tbsp Greek thyme honey

Before you cook

• Drain the cheese in a sieve for an hour if it looks at all wet.
• Measure the water, raki and olive oil into a jug.

Steps

1. Put the flour and salt in a bowl and make a well in the centre.
2. Pour in the water, raki and olive oil.
3. Mix, then knead for 8 minutes, until the dough is soft, smooth and just slightly tacky.
4. Cover the dough and rest it for 30 minutes.
5. Mash the cheese with a fork until it holds together in a single lump.
6. Divide the cheese into 6 balls and the dough into 6 balls.
7. Roll one dough ball out into a disc about 12cm across.
8. Set a cheese ball in the middle, then gather the dough up over it and pinch it firmly closed.
9. Turn the parcel seam-side down and flatten it with your palm.
10. Roll it slowly and evenly into a thin round about 18cm across, turning it often so the cheese does not break through.
11. Shape the other five the same way.
12. Wipe a heavy frying pan with olive oil and set it over medium heat.
13. Cook one pie for 2 to 3 minutes, until brown blisters appear underneath.
14. Turn it over and cook the second side for 2 minutes.
15. Slide it onto a plate and cook the rest the same way.
16. Trickle a tablespoon of honey over each hot pie and serve immediately.