Sfakiani pita

Sfakiani pita
3.6/5 rating (10 votes)

  • Complexity: medium


  • 1 cup flour
  • 1 cup fresh myzithra cheese
  • 1 tablespoon olive oil
  • ¼ tablespoon salt
  • ¼ cup water
  • ½ raki shot


    1. Place the flour, olive oil, raki, salt and water in a large bowl. Knead to create a soft dough. Set the dough aside, cover with a towel and let rise for one hour.
    2. Shape the dough into palm-sized balls and fill with a tablespoon of myzithra.
    3. Allow to rest for a while as well. Then, take one ball of dough and roll it out with a rolling pin to a thin circular-shaped phyllo (thinly rolled out pastry) about 20 inches in diameter (ideally).
    4. Heat 1 teaspoon of olive oil in non-stick skillet over medium heat. Place the phyllo and fry for 1 minute on each side until a little golden. Your sfakiani pita is ready! While still hot, drizzle with a generous amount of thyme honey – or sesame if you like- and serve. 


Emblematic of the traditional cuisine of Sfakia (in Crete), famous throughout Crete, sfakani pita (literally, pie from Sfakia) is a thin pie, filled with local soft cheese. You can learn more about it here. We discovered the recipe on www.greekgastronomyguide.gr by Giorgos Pittas, who also provided the photo. Sfakiani pitta tastes better when accompanied with cold raki!

Raki & Tsipouro