Prepare the dough

• Combine the flour and salt in a bowl.
• Add the olive oil and gradually pour in the lukewarm water.
• Knead until the dough is smooth and elastic, then cover and let it rest.

Prepare the filling

• Crumble the mizithra and feta cheese with a fork.
• Mix well, then add the egg and black pepper.
• Taste and add salt only if needed.

Roll and fill

• Divide the dough into two pieces and roll each out until very thin, about 1–1.5 mm.
• Cut out circles about 8–9 cm in diameter.
• Place a small amount of filling in the center, fold the dough over and press the edges firmly to seal.

Cook the varenika

• Bring a large pot of salted water to a boil.
• Carefully add the varenika and cook until they float to the surface, then cook a little longer.
• Remove with a slotted spoon.

Serve

• Drizzle with melted butter.
• Add a little black pepper or dried mint, if desired.