Tart with malaka cheese, staka and greens

Preparation Time
Waiting Time
Difficulty Level


For the dough:

We mix all the ingredients together. If our dough looks too soft we can add some fine semolina of Mills of Crete.

For the filling:

We cook at moderate temperature all of our herbs first starting with the dried onion and garlic. We also add a few liquids, we cover the food and we dilute it in order to soften the greens. In the meantime, we add a little salt and fresh grated pepper.

The dough spreading:
In a porcelain tart form in which we have spread enough olive oil, we add plenty of white sesame seeds. We place our dough in the center and we spread it around and around the walls. Inside we add a small part of the malaka and the cooked staka. We prepeare the staka by puting it in a pot with a little water, salt and a few drops of lemon. We increase the temperature and we mix with an egg bitter. If its thickness is not satisfactory, we add some flour yet. Finally we add the frizzled greens without any liquids, the olives and the rest of the cheeses. We bake at 175 degrees Celsius in an oven for 35-40 minutes.

Chef: Iosif Apostolakis



  • 500 gr Self Rising Flour ΜΥΛΟΙ ΚΡΗΤΗΣ
  • 1 tablespoon salt
  • 200 gr Goat yogurt VERO CRETAN
  • 1 yogurt bowl Extra Virgin Olive Oil ABEA

  • 1 bunch chopped avronies (cretan herbs) in which we have removed the ''rich'' part
  • 4 dry onions chopped in the middle in thin slices
  • 3 bunches fresh chopped garlics
  • 3 bunches fresh chopped onions
  • 3 bunches chopped fennel
  • 6 bunches spinach
  • 6 garlic coarsely chopped
  • 1 bunch chopped chards
  • 1500 gr different kind of greens such as kaukalithres, agournopodia, melisochorto, petrokares, wild leeks, chopped in large pieces without their ''rich'' part
  • 2 tablespoon salt
  • Olive Oil ABEA (when we will saute them)
  • 1 teaspoon fresh black pepper
  • 470 gr green olives without their core
  • one red pepper, chopped in small cubes


  • Tart form
  • Pan