Recipe by Alexandra S.
"This is an Aegean cheesecake prepared with honey and unsalted mizithra or ricotta cheese. These cakes are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios."
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1 3/4 cups
butter, cut into small pieces
ground cinnamon, divided
1 (16 ounce) container
This was my first time making a pie and pie crust, but it turned out well. It was fine with clover honey; I didn't have any thyme honey. The filling never got thick when I was mixing it, but the pie baked well, and my family loved it.
We didn't care for the texture of the filling and the crust turned out very tough. May have made some mistakes along the way but still would not make again.
This was very easy and delicious. I suspect the ingredients should have called for egg whites instead of eggs, as only egg whites would form the peaks as described, but since the previous reviewers made it as is, so did I and it came out fine. The filling never gets stiff, but it came out great. Not too sweet, not too heavy.
Delicious! I followed the recipe exactly and it turned out great. Used mizithra.
This is a really nice pie, I did mine with a top. It is nothing fancy. It is great for a laid back afternoon alone or with friends. Really quite nice and homely feeling. I thought it was best while warm.
I never did get the soft or firm peaks. Not sure what went wrong, but it turned out great.
This pie was extremely good, though I would recommended that you add a bit more honey, sugar, and flour.
Loved it! Delicious crust, delicate filling. I first beat the egg whites, then added the yolks and sugar, then followed the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Pie from Sifnos
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 169
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