Made of fresh and natural local Ingredients

Sfakianopita, a traditional Cretan dish, features two local cheeses, anthotyro and mizithra, known for their creamy textures and unique flavors influenced by Crete’s wild herbs and flowers. The dough is enhanced with raki, a local alcoholic beverage distilled from grapes, adding a distinct flavor.

Honey, a staple in Greek cuisine, is drizzled over the pie, offering natural sweetness and health benefits. This combination of ingredients exemplifies the rich culinary heritage of Crete.

Origin Story

Sfakianopita, originating from the Chora of Sfakia, is a traditional pie symbolizing hospitality and resourcefulness, made with locally available ingredients. Historically cooked on hot stones or in a satchi, it boasts a unique smoky flavor. Regional variations across Crete, like myzithropita and agnopita, highlight local ingredients and techniques while preserving the dish’s core essence.

Creating perfect Sfakianopita involves three steps:

1. Kneading Dough: Develop gluten for the right texture and let the dough rest for 30 minutes.
2. Preparing the Cheese: Drain excess moisture and gently mix soft cheeses to maintain creaminess.
3. Rolling and Shaping: Roll dough thinly, encase cheese filling, and seal edges carefully to avoid leaks during frying.

Ingredients for the Dough

• 240 ml (about 1¼ cup) lukewarm water
• 70 ml (⅓ cup) raki
• 50 ml (¼ cup) olive oil
• 16 g (4 cups) all-purpose flour
• A pinch of salt (about 1 tsp)

Ingredients for the Filling

• 500 g soft anthotyro or fresh Cretan mizithra
• A little oil for frying

Finishing Touch

• Honey for drizzling
• Optional: Toasted sesame seeds for sprinkling

Cretan Cuisine Recipes CookBook

For more Cretan Cuisine recipes and Tips about the fascinating food tradition of Crete, consider buying the ebook A Taste Journey to Crete. The “Taste Journey to Crete” ebook offers a delightful exploration of Crete’s rich gastronomic heritage, featuring authentic recipes such as Kalitsounia, Sfakianopita, and Gammopilafo. Perfect for food enthusiasts, this collection brings the flavors of Crete to your kitchen with easy-to-follow instructions and captivating stories behind each dish. Discover it here

Step-by-Step Instructions

1. Prepare the Dough:

• In a mixing bowl, combine lukewarm water, raki, olive oil, and salt. Gradually add the flour, mixing until a soft, non-sticky dough forms.
• Knead the dough on a floured surface for about 10 minutes, then cover and let it rest for at least 30 minutes.

2. Prepare the Filling:

• While the dough rests, crumble the cheese into small pieces and portion it into 12-16 balls.

3. Shape and Fill:

• Divide the rested dough into equal pieces and roll each into a thin disc, about 10 cm in diameter. Place a cheese ball in the center and fold the dough over, sealing it tightly.
• Gently re-roll the filled dough to ensure an even thickness and prevent cheese from escaping.

4. Fry the pie:

• Heat a non-stick frying pan over medium-high heat with a little oil. Fry each pie for about 2-3 minutes per side, or until golden brown and crispy.

5. Finishing Touch:

• Once fried, drizzle warm honey over the Sfakianopita and, if desired, sprinkle with toasted sesame seeds for added flavor and texture.

Serving Suggestions and Tips

Sfakianopita is best enjoyed warm, either as a dessert or snack, and pairs well with raki for an authentic experience. It’s a great addition to any meze platter. Enhance the recipe by experimenting with different cheeses, adding herbs for crunch, or serving with yogurt or fresh fruit. Feel free to get creative with variations like adding lemon zest to the dough or infusing the honey with herbs.

The Essence of Sfakianopita

Sfakianopita is more than just a dish; it’s a celebration of Cretan culture, offering creamy cheese and sweet honey flavors that transport you to Crete. Making this pie at home connects you with the island’s culinary heritage and creates delightful memories. Each preparation step is rich with history, inviting you to savor both its taste and the stories behind it.