Sarikopites Cretan Turban Pies Recipe

Whipping up a batch of these delightful Sarikopites brings me right back to my favorite hidden gem Greek island bakeries – where the air is perfumed with the scent of fresh mint and gooey cheese wrapped in crispy, golden dough. Trust me, it’s a whole vibe on a plate!

Sarikipites, or Cretan turban pies, are a delightful combination of tradition and flavor. In the heart of Crete, the creamy freshness of anthotyro, ricotta, and crumbled feta blended with touches of mint make for an irresistible golden dough wrap.

The pies are aromatic and herbaceous in a way that balances the savory richness inside. I think they are perfect.

They are also, I realize, not the simplest of pies to make. So, in that way, they are a special occasion treat, especially when you drizzle them with honey.

Sarikopites Cretan Turban Pies Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates; essential for dough formation.
• Olive oil: Adds moisture and a rich Mediterranean flavor; healthy fats included.
• Fresh anthotyro or ricotta cheese: Creamy texture with protein and mild flavor.
• Feta cheese: Adds tanginess and salty punch; rich in calcium and protein.
• Eggs: Bind ingredients and add richness; high in protein and nutrients.
• Fresh mint: Refreshing flavor and aroma; offers antioxidants.
• Black pepper: Adds a hint of spice and enhances flavors; promotes digestion.

Sarikopites Cretan Turban Pies Recipe Ingredient Quantities

• 500g all-purpose flour
• 250ml warm water
• 1 tbsp olive oil
• 1 tsp salt
• 500g fresh anthotyro or ricotta cheese
• 200g feta cheese, crumbled
• 2 eggs
• 1 tbsp chopped fresh mint
• Black pepper, to taste
• Olive oil, for frying
• Honey, for drizzling (optional)

How to Make this Sarikopites Cretan Turban Pies Recipe

1. In a spacious mixing bowl, blend together the flour and salt. Slowly introduce the warm water along with the olive oil; mix until a dough comes together. Turn out the dough onto a floured surface and knead for about 5 minutes, until it feels smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

2. In a separate bowl, combine the anthotyro or ricotta with the crumbled feta. Add the eggs, fresh mint, and a dash of black pepper. Mix until well combined and set aside.

3. After letting the dough rest, cut it into small pieces, each about the size of a golf ball. Roll each piece into a thin circle, nearly 15 cm across.

4. Put a tablespoon of the cheese mix in the middle of each dough circle. Gather the edges of the dough carefully, folding and tucking as you go, to create a shape that’s like an upside-down turban or a top hat, with the center still left somewhat open.

5. Pour olive oil into a frying pan and place over medium heat. You want enough oil to shallow fry the pies.

6. When the oil is heated, take care to put several pies in the pan; don’t place too many in there, or they won’t cook properly.

7. Brown and crisp the pies by frying them for 3-4 minutes on each side.

8. Take the pies out of the oil and drain them on paper towels to get rid of extra oil.

9. Perform the frying operation on the leftover pies, assuring the oil temperature remains steady.

10. Warm the Sarikopites and consider adding an optional drizzle of honey for a light touch of sweetness when serving. Then, enjoy!

Sarikopites Cretan Turban Pies Recipe Equipment Needed

1. Mixing bowl
2. Measuring spoons and cups
3. Whisk or fork
4. Large spoon
5. Clean kitchen towel (damp)
6. Floured work surface
7. Knife or dough cutter
8. Rolling pin
9. Frying pan
10. Slotted spoon or tongs
11. Paper towels
12. Serving plate

FAQ

• What is anthotyro cheese?Anthotyro is a fresh and soft cheese, like ricotta, made in Greece from the milk of sheep or goats. It has a slightly sweet flavor, a little over that of ricotta, and a lot more than that of cream cheese, if you dare to make any comparison that involves cheese and testing of the limits of the First Amendment (if you’re into that sort of thing).
• Can I use a different type of cheese if I can’t find anthotyro?Certainly, ricotta cheese can be used instead of anthotyro in this recipe.
• How do I ensure the dough is the correct texture?The dough must have three characteristics: it must be smooth (a surface appearance that looks like the surface of a smooth ball), “elastic” (the property that allows it to stretch without breaking), and it must not be sticky or tacky (the property that keeps the dough from sticking to the surface of the mixer or to my hands). The way most people check to see if the dough is done is by touching it.
• Can these pies be baked instead of fried?Although they are usually fried, you can make them lighter by baking them at 180°C (350°F) until they are golden brown.
• Is the honey essential for serving?You can omit the honey drizzle, which is entirely optional. Adding it provides a contrasting flavor that is sweet and pairs well with the savory filling.
• Can I make the pies in advance?It is indeed possible to make the pies and keep them in the fridge for no more than a day ahead of when you intend to fry or bake them. For longer storage, you can freeze them, uncooked.
• What can I serve with Sarikopites?These mini pies are a wonderful little appetizer or snack. They do really well alongside a fresh Greek salad. They also pair nicely with a selection of olives and cured meat.

Sarikopites Cretan Turban Pies Recipe Substitutions and Variations

For 500g all-purpose flour, you can replace it with 500g of whole wheat flour for a flavor that’s more nutty.
For 500g of ricotta or fresh anthotyro cheese, you can use 500g of cottage cheese; however, the texture will be a bit different.
Substitute goat cheese for feta in this recipe for a nice twist. Goat cheese, like feta, is a soft cheese, but it has a somewhat firmer texture that allows it to hold its shape when sliced. Goat cheese is made from milk that is sweet and rich in flavor. These attributes, along with its nutritional profile, give goat cheese a unique character that makes it a worthy alternative to feta.
You can substitute 1 tbsp chopped fresh basil for 1 tbsp chopped fresh mint, and get a slightly different herbal note.
To fry with olive oil, you can substitute sunflower oil. It has a neutral flavor and a high smoke point.

Pro Tips

1. Resting the Dough Longer After kneading, let the dough rest for at least 1 hour instead of 30 minutes. This allows the gluten to relax more fully, making the dough easier to roll out thinly.

2. Cheese Consistency If the cheese mixture seems too wet, add a tablespoon of flour or breadcrumbs to help absorb excess moisture. This prevents the pies from feeling soggy or difficult to shape.

3. Uniform Size Use a kitchen scale to ensure each dough piece is approximately the same weight (about 50g each) for even cooking.

4. Temperature Control Use a thermometer to maintain the oil temperature between 175°C to 180°C (347°F to 356°F). This ensures the pies are cooked thoroughly without absorbing too much oil.

5. Pre-heating the Pies Before serving, briefly place the pies in a hot oven (around 180°C or 350°F) for a few minutes. This will ensure they are warm and crispy when served, enhancing the texture.