Santorinian soft cheese pastries - (Melitinia) Santorinian soft cheese pastries 1st image | 2nd image NOTES Traditional recipe of Santorini. After cooking preserve them in the fridge since they contain cheese. Recipe is found on the greek magazine Aaooniiuiio June 2006 of Kathimerini newspaper. Picture is by Greek-Recipe.com. Greek : Iaeeo?iea Serves / Yields : Yields aprox. 40 pieces Season:All season Region : Santorini Print this recipe INGREDIENTS Pastry 2 - 3 spoons olive oil 1 kg flour, sifted Lukewarm water, as much as it needs to knead a soft dough Stuffing 1 kg soft unsalted cheese, like greek mitzithra or riccota 1 kg sugar 2 - 3 eggs 1 cup flour Half tspn of masticha powder (to give a unique scent and taste) METHOD Pour in a bowl flour and olive oil and start adding gradually water. Knead the dough and try to make it elastic. Set aside and prepare the stuffing by mixing all ingredients together. Work the mixture well with your hands. Then roll out a thin sheet of dough and use a small bowl or tea cup of less than 10 cm diameter to cut circular pieces of the dough. In each round piece of dough place a spoon full of the stuffing on the center. Fold the uncovered piece of dough all round the stuffing in order to shape something that resembles a round plate and squiz it softly with a toothpick or a fork. It should look like a round open parcel. The top of the pastry should remain uncovered. Oil a baking pan and bake in high temperature 220 - 250 C for no more than 15 minutes. The top of the stuffing should get a golden colour.