Sifnos Honey and Fresh Cheese Pie with Cinnamon

What you need

• 200 g (1 2/3 cups) plain flour
• 100 g (7 tbsp) cold unsalted butter, cubed
• 40 g (3 tbsp) caster sugar
• 1 pinch salt
• 1 egg yolk
• 500 g (18 oz) fresh myzithra, or manouri; well-drained ricotta works too
• 3 large eggs, lightly beaten
• 180 g (1/2 cup + 2 tbsp) honey, 150 g for the filling, 30 g for drizzling
• 1 tbsp plain flour, for the filling
• 1 lemon, zest only, finely grated
• 1 tsp ground cinnamon

Method

Restated from the original video

1. 1

   Rub the butter into the flour, sugar and salt with your fingertips until the mix looks like damp sand.

2. 2

   Stir in the egg yolk and 2 tbsp ice water, adding a little more water only if the crumbs will not hold together. Press into a disk, wrap and chill for 30 min.

3. 3

   Heat the oven to 190 °C (375 °F). Roll the dough out to about 3 mm (1/8 in) and line a 24 cm (9 1/2 in) tart tin. Trim the edge and prick the base all over with a fork.

4. 4

   Line the shell with baking paper and fill with pie weights. Bake for 15 min, then remove the paper and weights and bake for 5 min more, until pale gold.

5. 5

   Lower the oven to 180 °C (350 °F).

6. 6

   Beat the myzithra with the eggs, 150 g of the honey, the 1 tbsp flour, lemon zest and half the cinnamon until smooth.

7. 7

   Pour the filling into the warm shell and level the top.

8. 8

   Bake until the edges are set and the center has only a slight wobble, 30-35 min. The top should be lightly golden.

9. 9

   Cool in the tin for at least 1 h. The filling firms up as it cools.

10. 10

    Serve at room temperature or chilled, drizzled with the remaining honey and dusted with the remaining cinnamon.

Imported from mamitales.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.