The trip to Chania left us with a sweet taste…Could it be because of the countless Sfakian pies we tasted on every corner of the region? Returning to our base, we tried many times to make it, but our attempts were not very successful. This did not stress us out at all, as Travelen’s favorite Food Blogger, Elpida Charalampidou is HERE once again to teach all of us how an original Sfakian pie is made. Elpida, with appearances in well-known TV shows, and having cooked next to Argiro (Barbarigou) and other great cooking personas, is cooking for your belly only! The Cretan forks and the floor go to Elpida:
The Sfakian pie is as thin as a crepe, filled with soft cheese that could be either sour mizithra, pichtogalo Chanion, or fresh cottage cheese. A long time ago, when professor Deffner tried the Sfakian pies, said, “Oh my God, what is this”! No king in the world has ever tasted a better pie. The pie is known in all of Crete and you can find it in most restaurants in Chania. Of course, you will find the most delicious hand-made Sfakian pies in small coffee shops and in small villages outside of the region. Finally, it is worth mentioning that it used to be cooked on a sac or hot stones.
Level of Difficulty: Low
Serves: 6 persons
- 250gr Sour mizithra cheese or Pichtogalo Chanion
- 250gr All-purpose flour
- 50ml Raki
- 120ml Water
- 1 tbsp. Olive oil
- 1 pinch of salt
1) In a large bowl, I add water-raki-olive oil-salt and gradually pour the flour and knead for 5-10 minutes.
2) I let the dough rest for 15 minutes. Then I split it in 6 equal-sized pieces.
3) I also split the mizithra cheese or the pichtogalo in 6 parts and mold it into balls.
4) I create small pies with my hands or a rolling pin and put a ball of mizithra in each pie.
5) When each ball becomes compact enough, I roll it flat with the rolling pin, as you see in the picture.
6) I dab a non-stick pan with the olive oil and bake the pies for 5 minutes.
7) I serve them hot with some thyme honey and frozen raki.
- We can save them uncooked in a piece of baking paper in the freezer.
- We make sure that the cheese is completely dry.
- The pie must be baked in medium-low fire.
- You must turn it many times.
- For some extra flavor, you can use a napkin to butter your pan, instead of using olive oil (with fresh butter).
I may have not come from Crete, but I love it very much and I have a lot of good friends there.
I want to specially thank my friend Stelios (even though he is not from Crete) for the exquisite recipe he shared with me!
Travelen feels greatly honored to host the sweetest Food Blogger, Elpida Charalampidou. Elpida, apart from a Food Blogger, is also a person with inexhaustible energy and positive attitude, who is always looking for new things and new activities. But the most important thing is that she always wears a big smile on her face! We thank her warmly.. 🙏