Honey pie Sifnos

Ingredients:

• 225 gr. all purpose flour, mixed with a pinch of salt
• 2 Tbs castor sugar
• 115 gr. butter cut in small cubes
• 45-60 ml cold water
   
• For the filling
• 4 eggs
• 50 gr. castor sugar
• 1 Tbs all purpose flour
• 500 gr. fresh myzithra or ricotta cheese
• 60 ml thyme honey
• ½ tsp cinnamon

It’s a kind of Aegean cheesecake prepared with honey and unsalted myzithra or ricotta cheese. These cakes are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios. In Santorini they make a similar cake called "militinia", which are small cakes filled with myzithra cheese, eggs and sugar, flavored with mastic. In Crete an akin specialty to militinia and equally delicious are the "lyhnarakia".

In a large pot, mix flour with sugar and then add the butter. Crush the mixture well until it becomes crumbly. Gradually add water, so that it becomes a well-combined dough. Form the dough into a round ball, cover with cellophane and refrigerate for about 30 minutes.
Preheat oven to 180 °C and place a large baking-tin in the oven to heat up. On a well-floured surface, roll out the dough into a thin phyllo leaf. Make sure it’s big enough to cover the inside surface of a round baking pan, 25 cm in diameter. Very carefully, remove the dough that sticks out from the pan.
Prepare the filling. In a large bowl beat the eggs well. Next add the sugar and flour and beat until the mixture has risen. Add the cheese, honey, half the cinnamon and mix well. Pour the mixture into the baking pan and level the surface using a knife. Place the pan on the preheated baking tin and bake the honey pie for 50-60 minutes, until it browns. When ready, remove from oven and sprinkle with the cinnamon that’s left.
 

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