Easter cheese cake with honey from Paros

With Cheese & Flour/Fyllo

[MIZITHROPITA]

A different and unique dessert. Mizithropita is made mainly during Easter in the Aegean islands but many homes make it all year round as a dessert when they have guests. This is my own families recipe passed down to me from my mother, just thinking of its flavor has me salivating! I can’t stress enough that you simply must make and try this at home!

Serves12 pieces

Cooks In7' preparation | 40' baking

DifficultyEasy

Ingredients

3.3 fresh mizithra cheese, unsalted and strained
1 ½ cups sugar
¼ cup thyme honey
5 eggs, beaten
½ tsp. ground mastic
Zest of 1 lemon or orange (unwaxed)
2 tbsp. fine semolina
1 tsp. ground cinnamon, flat
½ cup thyme honey for coating

Method

Using a fork, break up the mizithra cheese until crumbled.
Mix in the sugar, honey, eggs, mastic, and zest.
Sprinkle the semolina and continue stirring.
Grease a small baking dish.
Empty the mixture and smooth out the surface with the back of a spoon.
Bake at 340°F for 40 minutes, until golden.
Remove pie from the oven; coat with honey and sprinkle with cinnamon.
Let it cool and cut into pieces.

Easter cheese cake with honey from Paros

Easter cheese cake with honey from Paros

Ingredients

Method

Tip