One of Crete’s culinary gems is this stuffed pancake, filled with fennel fronds mixed with spring onions (scallions) or a fresh cheese. Cretans are famed for their cheese-making, from fresh, creamy cheeses to hard cheeses aged in caves. Particularly known for the cheese-stuffed pancake is Sfakia, a village in south-western Crete, popular for its remote beaches. The pancake is filled with their local galomizithra, a PDO tangy, creamy cheese crafted from ewes’ or goats’ milk. Alternatively, sour or sweet mizithra, as well as fresh ricotta, can be used as a substitute. Once cooked, the pancake is drizzled with honey, but to further elevate the dish, sprinkle a little ground cinnamon, ground walnuts or toasted sesame seeds on top. For an adventurous touch, consider adding other nuts, seeds or spices, like a pinch of chilli. These pancakes make great snacks and if served plain can be enjoyed with a salad or soup instead of bread. When served this way, you could always add some black pepper or chopped herbs to the cheese filling

 Makes 12

260g (91/2oz) plain (all-purpose) flour, plus extra for rolling

1 tablespoon olive oil

Pinch of salt 1 teaspoon fresh lemon juice

Around 120–150ml (4–5fl oz) water, at room temperature

240–250g (81/2–9oz) mizithra or fresh ricotta (for an excellent alternative to mizithra, blend ricotta with a tangy goats' cheese or fresh chèvre)

To serve (optional)

Honey, for drizzling

Ground cinnamon, for dusting

Ground walnuts or toasted sesame seeds, for sprinkling  

Step One

In the bowl of an electric stand mixer fitted with the hook attachment, combine the flour, oil, salt and lemon juice. Mix at medium speed until just combined.

While mixing, gradually pour in the water and knead at medium speed for 5 minutes or until the dough is soft, smooth, but not too sticky. If necessary, add a tiny bit of flour to prevent it from sticking.

Step Two

Shape the dough into a ball, place it in a bowl, cover the bowl with a clean dish towel and let it rest for 1 hour. Meanwhile, cream the cheese in a bowl using a fork – it must be as smooth as possible so it doesn’t tear the dough.

Shape the cheese into 12 small balls, each weighing around 20g (3/4oz) and set aside. Divide the dough into 12 equal pieces, each weighing around 70g (21/2oz), then shape into balls. On a lightly floured work surface, press the first ball down and sprinkle it with a little flour.

Step Three

Using a floured rolling pin, lightly roll the dough out into a rough 8cm (3 inch) disc. Place a cheese ball in its centre and lift the dough up and around the cheese to enclose. Roll it again in your palm to seal in the cheese and then set aside. Continue with the remaining dough and cheese.

Step Four

Once finished, lightly flour the work surface and rolling pin. Gently roll out the first ball into a 12cm (5 inch) disc without tearing it. Carefully place it on a clean dish towel and keep covered while you repeat with the remaining dough. Place a non-stick pan over a medium heat. Once hot, lightly brush with olive oil.

Cook the first pancake for 1–2 minutes on each side until golden, then flip and cook on the first side for a further 1 minute. Repeat with the remaining pancakes. The classic way to serve these pancakes is drizzled with honey and with some ground cinnamon, ground walnuts or toasted sesame seeds sprinkled over, if you like. You can also serve these plain, either warm or at room temperature.

From The Greek Islands Cookbook by Carolina Doriti (Murdoch Books, £20.00). Image Credit: © Manos Chatzikonstantis 2025