Melopita Sifnou

Ingredients

• 750g fresh mizithra or anthotyro, unsalted, or ricotta drained overnight
• 200g Greek thyme honey, plus more to finish
• 4 eggs
• 30g plain flour or 2 tbsp fine semolina
• Zest of 1 lemon
• 1/2 tsp ground cinnamon, plus extra to dust
• A pinch of salt
• Butter, for the tin

Before you cook

• Drain the cheese overnight in a cloth-lined sieve if it holds any liquid.
• Take the eggs and cheese out of the fridge an hour beforehand.
• Butter a 24cm round tin and line the base with baking paper.

Steps

1. Heat the oven to 175C.
2. Beat the mizithra in a large bowl until it breaks down and turns creamy.
3. Add the eggs one at a time, beating well after each one.
4. Pour in the honey and beat until the mixture is smooth and pale.
5. Fold in the flour, lemon zest, cinnamon and salt.
6. Pour the batter into the prepared tin and level the top.
7. Bake for 45 minutes, until the surface is golden and the centre wobbles only slightly when you nudge the tin.
8. Cool the pie completely in its tin, where it will sink a little and firm up.
9. Trickle honey over the surface and dust it heavily with cinnamon.
10. Cut into wedges and serve at room temperature.