Dakos or Ntakos is a traditional Greek salad from the island of Crete. Barley rusks, extra virgin olive oil, juice of tomatoes salty Xinomizithra PDO, combine to form an amazing, full to Mediterranean flavors Greek dish.

Sweet kalitsounia is a typical spring treat in Crete. They are made with fresh myzithra or anthotyro and their dough is fragrant with lemon zest and vanilla.

FOR THE DOUGH: 1500 gr Cretan Pie Flour 750 gr lukewarm water 125 gr cretan raki 90 gr olive oil 1 lemon juice 8 gr salt FOR THE FILLING 1.5 kg ZOH PDO xinomizithra chesse 500 gr grated ZOH anthotyro cheese 2 medium size eggs 1 bunch chopped mint 8 gr salt 2 whipped eggs for the spreading sesame for the sprinkling

FOR THE DOUGH

Sfakianes pies, one of the most famous pies of Crete. Baked in a pan, they are thin, delicious, with a soft cheese filling and plenty of honey on top. OR THE DOUGH (4 portions)

500 g of hard flour 1 teaspoon of salt 60 ml olive oil + a little extra, for the pan 210 ml water (you may need a little more) 20 ml raki or tsipouro FOR THE FILLING 300 g of ZOH PDO Xinomizithra cheese 200 g fresh anthotyro cheese 150 ZOH cheese spread 200 g of freshly ground pepper For serving honey, toasted sesame seeds and, optionally, blackcurrants, cinnamon powder and hot chillies

A favorite Crete Chanea pie that hides fresh vegetables and delicious Cretan cheese inside. It will win you over with its rich taste thanks to the excellent quality of the products Z.O.H. It is one of the best summer dishes with vegetables served in Crete as it combines taste, nutritional value and tradition. The vegetables, and Cretan xinomyzithra, anthotyro and graviera, give an incredible harmony to the dish. It is a complete and properly balanced dish as it is rich in vitamins, antioxidants, fiber, protein, carbohydrates and finally it contains Cretan virgin olive oil.

For the sheet
½ kilo of Farina flour 1 teaspoon of salt ¾ cup olive oil 1 shot of raki water as much as it takes (about 1 cup) A little Corn Flour (for sprinkling) For the filling 1 kg of large zucchini 1 kg potatoes 500g Ζ.Ο.Η.anthotyro cream cheese, crumbled 500g Ζ.Ο.Η.PDO Xinomizithra sourdough cheese 250g Ζ.Ο.Η.PDO Cretan Graviera, grated 1 cup of mint, finely chopped ½ cup dill, finely chopped 2-3 eggs 1 cup of milk or yoghurt ¾ cup olive oil A little flour for sprinkling salt, freshly ground pepper For spreading the pastry Sesame seeds olive oil