We prepare a soft dough with flour, olive oil, salt, cretan raki and water and we leave for half an hour. We drain the mizithra and we make 10 balls in the size of an egg. We divide the dough into 10 parts and open up approximately 5 cm in diameter. On each phyllo, we place a mizithra ball in the middle and we close the phyllo carefully to cover the mizithra. The balls are slowly pressed with a roll so that the cheese goes to the edges and the pies become thin in the shape of a 15 cm dish. We fry in a non-stick pan for 2 minutes on each side and we serve them with honey.