Melopita

Servings: 6
Ingredients:

-----------------------------------PASTRY-----------------------------------
1 1/2 c  Plain flour
1 pn Salt
1 tb Caster sugar
1/3 c  Butter
1    Egg; separated
2 ts Lemon juice
2 tb Cold water

———————————-FILLING———————————-
500 g Mizithra or ricotta cheese
1/2 c Honey
1 tb Caster sugar
1 pn Salt
3 Eggs
2 ts Lemon juice
2 ts Ground cinnamon

Oven temperature: 200 C (400 F), reducing to 170 C (325 F)
Cooking time: 45 minutes

Sift flour, salt and sugar into mixing bowl. Cut in butter with 2 knives,
then rub with fingertips until mixture resembles fine crumbs. Beat egg
yolk with lemon juice and cold water and blend in, using knife. When
dough clings together knead lightly until smooth, cover and rest for 30
minutes.

Beat cheese until smooth, gradually beat in honey and sugar. Beat in
eggs, lemon juice and 1 teaspoon cinnamon.

Roll out pastry on a lightly floured board to a 30 cm (12 inch) circle.
Line a greased 25 cm (10 inch) springform tin or pie plate with the
pastry. Lightly beat egg white and brush some of this over pastry. Pour
cheese mixture into pastry case and smooth top.

Bake in a hot oven for 15 minutes, reduce to moderately slow and bake a
further 30 minutes until set. Switch off heat and open over door
slightly. Leave pie in oven until cool. Dust with remaining cinnamon and
serve cut in wedges or in traditional diamond-shaped pieces.

Note: Store honey pie in covered container in refrigerator. Bring to
room temperature before serving.

From: ‘The Complete Middle East Cookbook’ by Tess Mallos
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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