Kalitsounia

Method

1. Put 100 g of plain flour in a bowl with 1 tsp of caster sugar and 1 pinch of fine salt and stir to combine. Make a well in the middle and pour in 1 tbsp of olive oil, 1 tbsp of raki and 2 tbsp of lukewarm orange juice.
2. Bring the flour into the liquid with your fingers, then knead on the work surface for 5 minutes until you have a soft, silky dough that no longer sticks — add a teaspoon of flour or of orange juice only if it is clearly too wet or too dry. Wrap it and let it rest at room temperature for 30 minutes so it will roll out paper-thin.
3. Beat 1 of egg in a small bowl and set aside a teaspoon of it for glazing. Crumble 120 g of fresh mizithra into another bowl and mash it smooth with a fork, then work in the remaining beaten egg, 1 tsp of honey, 0.25 tsp of ground cinnamon and 0.5 tsp of grated lemon zest. The filling should hold its shape on a spoon; if the cheese is very wet, drain it in a sieve for 10 minutes.