Sfakian pie

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.sfakianpie1sfakianpie3The Sfakian pie is eaten for breakfast or as a snack, drizzled with honey. Sfakianpie8sfakianpie_by_candlelightFrom 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. sfakianpie7redbeandate fillingAs 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

Preparation:

  • 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).

 

Leave a Reply

Your email address will not be published. Required fields are marked *