Fluffy myzithra (whey cheese) pie with pichtogalo from Chania, cinnamon and Muses Honey
Pour the flour in a big bowl. Thin the yeast in a glass of warm water and add it to the flour. Then add the tsikoudia, olive oil, salt and as much water as is necessary in order to get a runny dough which will just stick on our hands after we have kneaded the mix.
Let the dough rest for 20 minutes and then knead again. Divide the dough in 100 gr. balls and lightly spread them open by hand, so that a ball of Pichtogalo (roughly the size of a table spoonful) may fit inside them. Enclose the cheese inside the dough and press lightly to form a round pie.
Place the pies in a tray dusted with flour and cover them with a towel, letting them for an hour in a warm place for them to rise (and become fluffy). Fry them in a deep pan, turning them on both sides in order to get that perfect golden colour. Serve our fluffy whey cheese pies with Muses Honey, sprinkle cinnamon on top and decorate the tray with a piece of honeycomb and some thyme blossoms.
- 1 kg hard flour
- 500 gr pichtogalo from Chania (a fresh soft cheese produced exclusively in the Prefecture of Chania
- 2 satchels dry baker’s yeast (or 100 gr fresh)
- 150 ml tsikoudia (a Cretan alcoholic beverage)
- 100 ml olive oil
- 500ml frying oil (olive oil is recommended)
- 1 teaspoon salt
- 1 teaspoon sugar
- Muses Honey
- Fresh thyme for decoration
- 1 honeycomb piece
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