This is a traditional Greek Easter dessert, which is said to have originated
on the island of Siphnos. The original pie combined delicious local honey with a
special soft cheese made from sheep's milk.
1 1/2 cups flour
1/2 cup softened butter
4 tablespoons cold water
1 pound ricotta cheese
1/2 cup honey
Grated rind of 1 lemon
To make the pie crust, sift the flour. Add the butter with a pastry cutter
or fork. The mixture will be crumbly. Gradually add 4 tablespoons of cold water,
stirring until the dough is smooth. Roll out on a floured board with a rolling
pin. Lift the dough carefully into a 9-inch pie plate. Pat into place and trim
the edges. Set aside.
To make the filling, beat the ricotta cheese and honey together. Add the
eggs, one at a time, beating after each addition.
Grate the lemon rind and stir it into the cheese mixture.
Pour the mixture into the pie crust.
Bake until a knife inserted in the center comes out clean, about 50 minutes.