Cretan Lamb and Cheese Pie

Method

1. In a large pot over high heat, warm 2 tablespoons of olive oil. Add the lamb leg and sear for 3-4 minutes until browned on all sides.
2. Pour in 1.5 liters of water, cover with the lid, and simmer over medium heat for 1.5 hours. Once cooked, remove the meat from the bone, shred it into small pieces, and set aside.
3. Meanwhile, for the dough: In a bowl, whisk together the yogurt, 150 g water, raki, and honey until smooth. Add the dry yeast, hard flour, salt, pepper, and 2 tablespoons olive oil. Mix first with a spoon, then knead by hand until a soft dough forms.
4. Wrap the dough in plastic wrap and let it rise until doubled in size, about 1 hour.
5. In another bowl, combine the mizithra, xynomizithra, anthotyro, graviera, rosemary, lemon zest, salt, and pepper. Mix well and set aside.
6. Divide the risen dough into two equal pieces. On a lightly floured surface, roll each piece into a 30 cm round sheet.
7. Preheat the oven to 350°F (fan). Lightly grease a 28 cm round springform pan with 1 tablespoon olive oil.
8. Lay one dough sheet into the pan, letting the edges overhang. Spread half the cheese mixture over the dough, then top with the shredded lamb. Cover with the remaining cheese mixture.
9. Place the second dough sheet on top. Fold the overhanging edges of the bottom sheet over the top sheet, pinching them together to seal the pie (this forms the traditional 'kothro' rim).
10. Drizzle the pie with 2 tablespoons olive oil. Score the top into 10 portions. Bake for 45-50 minutes, until golden and crisp. Remove from the oven and serve warm.