Sfakianopitafrom Yannis Mameletzis
1 pound 2 ounces all-purpose flour
1 cup water
1 shot glass of raki or lemon juice
3 tablespoons olive oil
1 ½ pounds fresh soft mizithra (will divide into 10 equal portions)
Pinch of Salt
In large bowl add flour, olive oil, water, raki and salt. Mix all together by hand and knead well into ball.
Dust with flour, roll out into long log and cut into 10 equal pieces.
Take 1 piece of dough and using a rolling pin, flatten out into small round disc. Add a piece of mizithra ball and close around the cheese. Roll back out with rolling pin into size of a dinner plate. Add flour as needed to roll out. Continue with other pieces of dough and cheese.
Heat a large skillet. Take a paper towel, dip in olive oil and coat the hot skillet. Add the pita cheese round, cook on one side until lightly golden and flip over carefully with a spatula (it is fragile) and cook on other side until golden.
Remove to serving plate, drizzle with honey, nuts & cinnamon. Repeat with other discs.