Filo ingredients:
1 pound (450g, 3 1/3 cups) all-purpose flour
pinch of salt
3 tablespoons olive oil
3 tablespoons tsikoudia, grappa, or vodka
3/4-1 cup warm water (enough to make a stiff dough)
Filling:
3/4 pound (340g, 1 1/3 cups) well-drained ricotta (or fresh myzithra if you are in Greece) cheese (make your own) IMPORTANT: your ricotta should be well drained. If store-bought, strain it over night in a colander over a bowl in your fridge. OR drain it on paper towels before using.
1/4 cup (4 tablespoons) grated ricotta salata (or dry myzithra in Greece), salt & pepper, as needed to taste depending on your cheese
For cooking/serving (optional):
olive oil
honey
salt & pepper
thyme or marjoram leaves
Method:
- Make the filo: In a bowl, combine the flour and salt. Add the tsikoudia or vodka and the olive oil. Mix with your hands.
- Start by adding 1/2 cup warm water and mixing with your hands. Keep adding small amounts of water until the dough comes together in a stiff, not sticky dough. It’s ok if it a little crumbly or has cracks. It will smooth out as you knead it.
- Remove the dough from the bowl and place it on a lightly floured surface. Knead the dough for 5-10 minutes until the dough feels smooth. Add more flour only if the dough sticks to your hands.
- Cover the dough loosely with plastic and set aside as you mix the cheese.
- Mix the cheese: In a bowl, combine both cheeses. Taste and add salt and pepper if needed to your palate.
- Make the pies: Divide the dough into 8-10 equal pieces. Roll them between your hands to create golf ball size balls.
- Take one ball of dough and flatten it out somewhat with your hands. I like to use my thumbs to stretch is while it’s in my hands. Flatten it out to a 5“ disk.
- Add 1 somewhat-heaping tablespoon of cheese to the center of your dough disk. Start at one corner of the dough and pull and stretch the dough to cover the cheese and pinch it closed onto the opposite corner of the dough disk. Repeat all around, util the cheese is completely covered by the dough.
- Repeat this process with all your dough balls.
- Now you will roll out your pites. Set one cheese-filled dough ball on your rolling surface and roll it out with a rolling pin until it’s about the size of a plate, about 7-8“ in diameter. Technique for rolling: Start rolling from the center of your dough, outward. Turn and do it again, each time turning about 45 degrees. Similar to how you roll out pie crust. Keep turning and rolling until you have a thin pie about 8“ diameter.
- You can stack your pies with a sheet of waxed paper between them. You can freeze them separately and then store them in a large freezer bag until ready to use. (They freeze very well.)
- To cook: Heat a non-stick or seasoned skillet on medium heat until hot. You can add olive oil if you like, but it is not necessary. Place the pie on the skillet and cook for about 3-5 minutes (depends if you are cooking from a frozen or refrigerated state), until the bottom is golden brown in spots and it’s puffing up. Flip it and cook another 3-5 minutes, until golden brown.
- Serve immediately. Savory: with a drizzle of olive oil, and some thyme or marjoram leaves. For a sweet/savory version, add a drizzle of honey. Traditionally these pies are served with thyme honey from Crete.
- Great breakfast or snack any time of the day.