This is a traditional Greek Easter dish, made in much the same way for centuries. It is rich and sweet and is therefore best served in small wedges or squares.
1 teaspoon butter
8 oz. unsalted cream cheese
1 oz. sugar
3 tablespoons clear honey, warmed
2 eggs, lightly beaten
1 teaspoon ground cinnamon
6 oz. flour l1 teaspoon salt
3 oz. butter
3 tablespoons iced water
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190CC). Lightly grease an 8-inch pic dish with the teaspoon of butter.
To make the pastry, sift the flour and salt into a medium-sized mixing bowl. Add the butter and cut it into small pieces with a table knife. With your fingertips, rub the butter into the flour until the mixture resembles fine bread-crumbs. Add
2 tablespoons of iced water and, using the knife, mix it into the flour mixture. With your hands, mix and knead the dough until it is firm. Add more water if the dough is too dry. Roll the dough into a ball and wrap it in greaseproof or waxed paper. Place it in the refrigerator to chill for 30 minutes.
On a lightly floured surface, roll out the dough to a circle about
½ inch thick and
2 inches larger than the pie dish. Lift the dough on the rolling pin and lay it over the pie dish. Ease the dough into the dish and trim the edges with a sharp knife. Set aside.
To make the filling, in a medium-sized mixing bowl, beat the cream cheese, sugar and honey together with a wooden spoon until they are blended. Add the eggs to the mixture, one at a time, beating well between each addition. Pour the mixture into the pastry case and place the dish in the oven. Bake for 30 to 35 minutes, or until the filling is lightly browned.
Remove the dish from the oven and sprinkle over the ground cinnamon.
Leave to cool before serving.