A traditional greek sweet treat rich in flavor!

30 min


20 min





  • 500gr. flour
  • 120gr. butter  (room temperature) Epirus 50-50
  • 1 raki shot
  • 150gr. milk warm
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 50gr. powdered sugarStuffing
  • 1 kg  anthotyro cheese
  • 1 kg sugar
  • 2 eggs (whole)
  • 2 egg yolks
  • 50gr. butter Epirus 50-50
  • 250gr. flour for all uses
  • 10g mastiha powder
  • 2 vanillas
  • 1 tsp cinnamon


  1. For dough:
    Place the flour in the blender bin after sifting, add the butter and stir with the hook. Add the liquids slowly, cinnamon, powdered sugar and salt and mix until the dough becomes soft and supple. Let it rest for 20 minutes.
  2. For the stuffing:
    Beat the egg and the sugar in the blender until the mixture is soft and white. Pour the anthotyro (grate it using a sieve), then add the butter, vanilla, cinnamon and mastic (we beat it well with a portion of sugar to dissolve) and mix up well, add the flour slowly until our filling is homogenized.
  3. Preheat the oven to 170 and add some flour on your bench. Work the dough using a rolling pin and open the sheet as much as we can. We want to have a thickness of about 3 millimeters. With an upside down glass cut the dough. Put a portion of a teaspoon from the stuffing in the center of the round dough and, using your fingers, pour the circumference of the dough to take the shape of the tart (it helps with one hand to pinch and the other to push it with a toothpick).
  4. Place them on non-stick paper and bake for about 20 minutes until golden-brown. Sprinkle with cinnamon before serving. If we want to add honey.