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

1. In a basin, sift the flour and add the salt, olive oil, raki, and water. Knead until the dough becomes elastic and does not 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 hollow inside. Put one spoonful (25g) of xinomyzithra or anari cheese inside and close it up like a small pouch.
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 has 'rested,' it will open up better. Roll out thin pies with a rolling pin (xyliki). The thinner, the better, according to Mrs. Maria.
3. Pour olive oil into a frying pan, enough to cover the pies halfway, and let it heat up. Fry the pies on both sides until golden brown. Remove them to a platter lined with baking paper to drain. Serve the Agnopites hot with plenty of thyme honey.