The Sfakian pie is a pancake filled with fresh mizithra cheese, made of goat and sheep milk. It takes its name from Sfakia, a small village on south Crete overlooking the Libyan sea.The Sfakian pie is eaten for breakfast or as a snack, drizzled with honey. From my recent trip to Crete I brought home some local mizithra and went on experimenting with a glutenfree Sfakian pie version. I have elaborated a very easy routine which involves a coffee measuring scoop (20 ml). Easy peasy – really. By now, I could probably make a Sfakian pie with eyes closed. As dairy and I do not go that well together, I have also tried a dairy free option, which I have been having for breakfast these past few days: instead of cheese, I use 1-2 teaspoons of cooked read beans (kidney or azuki) mashed together with a pitted date and some sesame seeds (the Asian in me…). I then drizzle the pie with tahini and honey.
For one person you will need:
3 coffee measuring scoops of buckwheat (30 g)
1 scoop of tapioca, rice, or millet flour (10 g)
2 scoops orange juice or water (40 ml)
1 tbsp psyllium seeds
1 tsp oil
a hint of salt
optional: some grated orange peel
filling: fresh (goat) cheese or red beans and dates
toping: honey, maple syrup, tahini
- Mix all the dry ingredients in a bowl.
- Add in the liquid and mix with a spoon.
- Use your fingers to kneed the dough until it is nice and elastic and leaves the sides of the bowl. Form a ball.
- Grease a piece of parchment paper. Oil your hands.
- Place the dough on the paper.
- Use your fingers and the back of your hand to flatten the ball. Flip it around.
- Create a hollow in the middle.
- Take 2 teaspoons of filling and form it into a ball.
- Place the filling in the hollow and fold the side flaps in towards the middle.
- Turn the pie around and carefully form a disc of 15 cm (5 in) in diameter, using your fingers and the back on your hand. Press carefully to avoid the dough from breaking and revealing the filling.
- Grease a pan and place the pie in it with the parchment paper up. Peel off the paper.
- Bake for approx. 4 min on each side until golden brown.
- Serve with honey, or maple syrup
NB: you can substitute some of the buckwheat with rice flour, if you are not that fond of buckwheat (i.e. 2:2, no other starch needed).