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.