Sfakianopita - Traditional Greek Cheese Pie

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 cup (120ml) lukewarm water 1/2 cup (120ml) lukewarm water
• 1 cup (150g) crumbled feta cheese 1 cup (150g) crumbled feta cheese
• 1/2 cup (100g) crumbled mizithra cheese 1/2 cup (100g) crumbled mizithra cheese
• 1/4 cup (60g) ricotta cheese 1/4 cup (60g) ricotta cheese
• 1/4 cup (60g) grated Parmesan cheese 1/4 cup (60g) grated Parmesan cheese
• 1/4 cup (15g) chopped fresh mint 1/4 cup (15g) chopped fresh mint
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and add the olive oil and lukewarm water. Mix until a soft dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the feta cheese, mizithra cheese, ricotta cheese, Parmesan cheese, and chopped mint until well combined.
4. 4.
   Divide the dough into small balls, approximately the size of a golf ball. Roll out each ball into a thin circle.
5. 5.
   Place a spoonful of the cheese filling in the center of each dough circle. Fold the edges of the dough towards the center, creating a small pouch. Pinch the edges to seal.
6. 6.
   Heat a drizzle of olive oil in a non-stick pan or griddle over medium heat. Cook each Sfakianopita for about 2-3 minutes on each side until golden brown and crispy.
7. 7.
   Remove from the pan and drain on a paper towel to remove excess oil. Serve warm.

Treat your ingredients with care...

• Feta cheese — Opt for high-quality feta cheese made from sheep's milk for an authentic taste.
• Mizithra cheese — If mizithra cheese is not available, you can substitute it with ricotta salata or a combination of ricotta and Pecorino Romano.
• Fresh mint — Ensure the mint leaves are fresh and finely chopped to release their aromatic flavors.

Tips & Tricks

• For a crispier crust, brush the Sfakianopita with olive oil before frying.
• Serve with a dollop of Greek yogurt and a drizzle of honey for a delightful sweet and savory combination.
• Experiment with different herbs like oregano or dill to add your own twist to the cheese filling.
• If you prefer a milder taste, reduce the amount of feta cheese and increase the ricotta cheese.
• Leftover Sfakianopita can be reheated in a toaster or oven for a quick and delicious snack.

Serving advice

Serve the warm Sfakianopita as a main dish accompanied by a fresh Greek salad or as an appetizer alongside tzatziki sauce for dipping.

Presentation advice

Arrange the golden-brown Sfakianopita on a platter, garnished with a sprig of fresh mint. The contrast between the crispy exterior and the creamy cheese filling will make it visually appealing.