'Melitinia' is the local word for litle cakes, cooked in Santorini traditionally every Easter.

Materials:
for the dough

• 1 kgr flour
• 3 egg albumen
• 2 spoonfuls butter little milk
• salt

for the stuff:

• 1 kgr hard unsalted cheece (local mizithra)
• 1 kgr sugar
• 2 spoonfuls flour
• 3 crocuses
• 2 spoonfuls butter
• 2 teaspoons gum beaten
• 2 vanillas

We mix the flour, the salt, the butter melted and the egg albumen struck. We knead well and we add little milk, so that becomes the dough soft.
We open with this leaves 2 cm thick and cut roundly using the appropriate tool.

We mix the cheese with the sugar. We add the crocuses, the butter, the flour, the gum and the vanilla, while we continue the blow. We take few stuff with a spoon, we add it in each little pita turning its edges, so that we take dentelle shape.
Garnish with little cinnamon and cook in the 180 Celsius for 20-30 minutes.