Siphnopitta
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.
Recipe information
Yield
serves 6-8
Ingredients
Preparation
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.
