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Honey Pie from Sifnos
Honey Pie from Sifnos
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Delicious Aegean cheesecake made with honey and creamy mizithra or ricotta cheese, traditionally enjoyed during Easter in the Cycladic islands like Sifnos and Ios.
Ingredients:
  • 1.75 cups all-purpose flour
  • 2 tablespoons white sugar
  • 0.5 cup butter, cut into small pieces
  • 0.25 cup cold water
  • 0.25 cup white sugar
  • 1 tablespoon all-purpose flour
  • 0.5 teaspoon ground cinnamon, divided
  • 0.25 cup thyme honey
  • 1 (16 ounce) container ricotta cheese
Instructions:
  • Combine 1 3/4 cups of flour and 2 tablespoons of sugar in a big bowl. Blend in butter until the mixture is crumbly. Gradually add water, one tablespoon at a time, until the dough is no longer dry and comes together. Shape the dough into a ball, wrap it in plastic, and chill in the refrigerator for 30 minutes.
  • Preheat your oven to 350°F (175°C).
  • On a floured surface, elegantly roll out the dough and gently place it in a 10-inch pie pan, then trim any excess dough from the edges. Prick the bottom of the dough with a fork multiple times and set it aside gracefully.
  • In a large bowl, whip eggs until soft peaks form. Slowly add in 1/4 cup sugar, 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Mix in honey, then gently fold in ricotta cheese until well combined. Transfer the filling into the pie shell and use a dampened knife to smooth the top of the pie.
  • Bake in a preheated oven for 50 to 60 minutes until the center is set and the top is dark golden brown. Remove from the oven and sprinkle with the remaining cinnamon.

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