Agnopites or Myzithropites (Cheese Pies)

• • 1 kilo of hard Village flour
• • 1 teaspoon of salt
• • 2/3 cup (180ml) of olive oil
• • 1 small glass (40ml) of Raki (Tsikoudia)
• • 2 ½ cups (625ml) of water

For the topping

• • Thyme honey
• • 50 grams of dough (for shaping)
• • 25 grams of cheese ball

1. 1. In a basin, sift the flour and add the salt, olive oil, raki, and water. Knead until the dough becomes elastic and doesn't stick to your hands. Cover it and let it 'rest' for ½-1 hour. Take 50g of dough and open it with your hands, creating a small hollow inside. Place a spoonful (25g) of xinomyzithra or anari cheese inside and close it up, like a little pouch.
2. 2. If you prefer, shape the cheese into a ball first and then place it in the dough. Set the dough with the filling aside for a few minutes. When the dough 'rests,' it will open up better. Roll out thin pies using a rolling pin (xyliki). The thinner, the better, according to Mrs. Maria.
3. 3. Pour olive oil into a frying pan, enough to cover the pies halfway up, and let it heat up. Fry the pies on both sides until golden brown. Remove them onto a platter lined with baking paper to drain. Serve the agnopites hot with plenty of thyme honey.