Chaniotiki Pita
For the dough
4 cups self-rising flour
1 sheep yoghurt
1 cup olive oil
½ cup lukewarm water
salt
For the filling
1½ kg boneless lamb, in pieces
350 gr «malaka» cheeseor full-fledged anthotyro
350 gr grated cretan graviera cheese
1 cup stakovoutyro or sheep’s and goat’s butter
½ cup fresh chopped spearmint or 2 tablespoons dried
cinnamon (optionally)
sesame, for sprinkling
1 egg whipped, for the surface spraying
1 egg beaten slightly, for brushing the surface
freshly ground salt and pepper
Chaniotiki Pita
Wash the meat and boil it in a saucepan of water. When softened, drain and cut into cubes.
Prepare the pastry sheet: put flour with salt, yogurt and olive oil. Knead the dough well and add a bit of lukewarm water until it is soft and tight. Cover the dough and leave it in warm place for about 1 hour.
Chaniotiki Pita
Preheat oven at 175°C. Cut the dough in two and roll out two thick pastry sheets. Lay one of them in a large oiled baking pan first and let the end hang out from the rim
Open the dough with the rolling pin on two sheets, grease the baking pan and lay the first and let the end hang out from the rim. Spread over half the cheese cut into thin slices and sprinkle with mint, cinnamon. Add salt, pepper, boiled meat and butter on top. Cover with the second pastry sheet of and cut the excess pastry from the second sheet so that it is smaller than the bottom one. Pressing to stick the two sheets to cover the filling completely. The meat pie will look like a loaf.
Brush the top of the pie with the beaten egg and sprinkle with sesame seeds. Bake in the preheated oven for about 1 hour, until it is golden brown.
