Greek cuisine · Desserts & Sweets

Melitinia Santorinis

Open cheese tartlets from Santorini with myzithra, mastic and cinnamon, the edges twisted into a crown.

Ingredients · for 8 servings

• 400 g wheat flour
• 100 ml olive oil
• 120 ml lukewarm water
• 1 pinch salt
• 500 g myzithra (or ricotta)
• 150 g sugar
• 2 eggs
• 1/2 tsp mastic (ground)
• 1 tbsp semolina
• 1 tbsp cinnamon
• 2 tbsp honey

Instructions

1. For the dough, knead flour, salt, olive oil and water for 8 min. into a smooth, non-sticky dough and let it rest covered for 30 min.
2. Push the myzithra through a sieve and mix smoothly with sugar, one egg, the ground mastic and the semolina – the semolina binds the moisture so the filling doesn't leak.
3. Roll the dough out 2 mm thin and cut circles of 9 cm diameter; place 1 heaped tbsp of filling in the center of each.
4. Twist the edge of each circle upward at short intervals with your fingers so a jagged crown forms and the filling stays open.
5. Place the tartlets on a parchment-lined baking tray, brush the edge with the second whisked egg and bake in a 180°C preheated oven for 25–30 min., until the filling is lightly browned and set.
6. Let the melitinia cool on a rack, drizzle with honey and dust generously with cinnamon.