Ingredients for the recipe

For the dough

  • 1 kg of sifted all-purpose flour
  • 1 bag of sifted baking powder
  • 1 fl. sugar
  • ½ tbsp. baking soda
  • 1 pint. olive oil
  • 1 pint. milk
  • 4 eggs
  • 1 egg for the leftovers

For the filling

  • 1200g myzithra unsalted
  • 1½ fl. sugar
  • 1 tbsp ground cinnamon
  • 2 eggs
  • 1 lemon (the zest)

Recipe preparations

We prepare the dough. Beat the eggs with a mixer until frothy and add the sugar and olive oil. We continue the strike. Slowly add the flour, baking powder and soda and start kneading. Add flour and milk alternately. Knead until the dough is soft and elastic but does not stick to the hands.
Let the dough rest for 30 minutes and prepare the filling. Beat the eggs lightly with a fork and add them together with the sugar, cinnamon and lemon zest to the mizithra. Mix well to homogenize the ingredients and become like a cream.
Take the dough and divide it into 2 parts. Open a sheet with each piece of dough 1½-2 cm thick. Cut the leaf with a round cutter or glass. We put a full tablespoon of the filling in the center and spread it out to become flat, leaving space around the perimeter to “pinch” the dough and give it the desired shape. We join the dough around the perimeter with 8-10 pinches that we push inward and put each lamp in a pan lined with greaseproof paper.
Beat the egg with a few drops of water and brush the lamps. Bake in a preheated oven at 170°C for about 30 minutes until golden brown.
When serving, we can sprinkle with extra cinnamon.