Preparation info
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By Claudia Roden

Published 1986

  • About

This honey and cheese pie is a Greek Easter-time speciality. They make it in most islands but it is especially renowned in 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 with little fat may be substituted.


  • 250 g (8 oz) butter
  • 250 g (8


To prepare the crust, work the chilled butter into the flour mixed with salt very lightly with your hands or a pastry blender and gradually add 3–4 tablespoons of water, just enough to make the dough hold together in a soft ball. Handle it no further and chill for about 30 minutes.

Line a deep 25-cm (10-inch) pie pan with the dough. It is easier to pat it in with the palm of your hand.