Name: Sifnos cheese & honey tart
Yield: Serves 6–8
Cuisine: Greek
Ingredients: 115 g/4 oz/½ cup unsalted/sweet butter, cubed; 45–60 ml/3–4 tbsp cold water; 225 g/8 oz/2 cups plain/all-purpose flour sifted with a pinch of salt; 30 ml/2 tbsp caster/superfine sugar; 2.5 ml/½ tsp ground cinnamon; 50 g/2 oz/¼ cup caster/superfine sugar; 60 ml/4 tbsp Greek thyme-scented honey or other fragrant honey; 15 ml/1 tbsp plain/all-purpose flour; prepared fresh fruit, to serve; 500 g/1¼ lb/2½ cups fresh myzithra or ricotta cheese; 4 eggs

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Melopitta siffnou is a kind of Aegean cheesecake, made with honey and the fresh, unsalted local cheese called myzithra, which is similar to ricotta. Tarts like these are an Easter speciality in the Cyclades, particularly on Sifnos and Ios, and Santorini has a similar speciality called militinia. In Crete, smaller versions are made and these are known as lyhnarakia, which translates as ‘little lanterns’.