A Greek Eastertime specialty, especially renowned on the island of Siphnos. Mizithra, a soft, fresh, unsalted cheese made from sheep’s milk, is used there, but a bland, unsalted curd or cream cheese may be substituted.

　　

Ingredients

serves 6-8

　　1 cup (2 sticks) unsalted butter, chilled

　　1 2/3 cups flour

　　1/2 teaspoon salt

　　1 pound fresh ricotta cheese

　　4 eggs

　　1/2–2/3 cup honey, to taste

　　2 teaspoons cinnamon

　　

Step 1

To prepare the pastry shell, work the chilled butter into the flour mixed with salt with your hands, or use a food processor, mixing in short pulses. Gradually add 3–4 tablespoons water, just enough to make the dough hold together in a soft ball. Handle it no further, wrap it in plastic wrap, and chill for about 30 minutes.

　　

Step 2

Line a deep 10-inch pie pan with the dough by patting it out with the palm of your hand (it is easier than trying to roll out this rich dough). Bake in a preheated 350°F oven for 10 minutes. Mix the cheese, eggs, honey (start with the lesser quantity and taste before you add more, as it might be too sweet for you), and 1 teaspoon of the cinnamon. Blend well.

　　

Step 3

Let the empty baked shell cool before filling. (If it is hot it will disintegrate.) Pour the cheese mixture gently all over the pastry base and return to a preheated 375°F oven for about 35 minutes, until it is firm and the top golden.

　　

Step 4

Dust with the remaining cinnamon and let it cool before serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf