Skopelos cheese pie

In a large bowl, mix the flour, salt, olive oil, and lemon juice. Slowly add the water and knead until the dough becomes soft and pliable. Let it rest for one hour.

In a bowl, crumble the feta/myzithra cheese, and add oregano and pepper.

Divide the dough into five small balls and roll them out into 10x30cm long narrow strips  on a counter that has been dusted with flour and corn flour.

Sprinkle cheese on each pastry strip and wrap into a long roll, turning it in a circular fashion to create the shape of a snail.

Heat plenty of oil in a frying pan and fry each pie until it is evenly golden brown and crispy, about three to four minutes.

Serve the pie warm with honey and thyme or yoghurt, which is typical in Skopelos households.