Mizithra or myzithra is a fresh cheese made with milk and whey from sheep or goats, or both. The ratio of milk to whey usually is 7 to 3. Production resembles that of Italian ricotta. Furthermore, Mizithra can be salt-dried to produce a mature salty cheese similar to the Italian ricotta salata.
It is primarily produced on the island of Crete but is widespread throughout Greece.
Mix all the ingredients for the pastry, taking care to keep the mixture as soft as possible. Leave the pastry to rise. Fry the pastries in a small quantity of oil in a non-stick pan as follows: Dip your hands in water, break off a small ball of dough, make a small well in the centre, and add a spoonful of mizithra. Close up the pastry around the mizithra and shape it back into a small ball. Place in the frying pan and flatten from the centre outwards with wet hands. Flip the pie over and remove when golden on both sides. Continue with the remaining dough. Serve the ‘Nerati’ pies with honey and cinnamon.