Ingredients 1½ kg fresh unsalted myzithra, well drained 3/4 cup thyme honey 5 eggs, beaten 1/2 tsp ground mastic 2 pinches salt 1/2 tsp cinnamon Zest of 1 lemon or orange 2 tbsp semolina 1/2 cup honey for serving A little cinnamon for serving Equipment Baking tray TAGS DESSERTS CHEESE EASTER GREEK PAROS Ingredients 1½ kg fresh unsalted myzithra, well drained 3/4 cup thyme honey 5 eggs, beaten 1/2 tsp ground mastic 2 pinches salt 1/2 tsp cinnamon Zest of 1 lemon or orange 2 tbsp semolina 1/2 cup honey for serving A little cinnamon for serving Instructions Allow the myzithra cheese to come to room temperature. Crumble it in a bowl with a fork until smooth. Add the honey, eggs, mastic, cinnamon, and zest, mixing thoroughly with a spoon. Gradually add the semolina while continuing to stir. Butter a small round baking pan, 28 cm, or a heatproof dish. Pour in the mixture and smooth the surface with the back of a spoon. Bake at 180°C (356°F) with top and bottom heat on the lower rack for 45 minutes until golden. Alternatively, bake with convection at 160°C (320°F) on the middle rack for 40 minutes. Immediately after removing the hot pie from the oven, drizzle it with the remaining honey. Once cooled and the honey is absorbed, sprinkle generously with cinnamon. Allow to cool completely and cut into portions. Tips This recipe is generally not very sweet; for a sweeter version, add 1/2 to 1 cup sugar. TAGS DESSERTS CHEESE EASTER GREEK PAROS
