Mizithropita

Method

Preheat the oven to 180°C. In a large bowl, combine the crumbled mizithra cheese with eggs, honey, sugar, cinnamon and salt, mixing until smooth. Lightly brush a 23cm square baking tin with melted butter, then layer four filo sheets inside, brushing each generously with butter and allowing edges to overhang slightly. Spread the cheese mixture evenly over the filo base, then fold the overhanging pastry edges back over the filling. Layer the remaining filo sheets on top, brushing each with butter. Score the top gently into 8 squares, cutting only the top layers without penetrating the filling. Bake for 40-45 minutes until golden brown and crisp. Allow to cool slightly, then drizzle generously with warmed honey before serving at room temperature.