Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***pastry***
   1 1/2  cups          plain flour
   1      pinch         salt
   1      tablespoon    caster sugar
     1/3  cup           butter
   1                    egg -- separated
   2      teaspoons     lemon juice
   2      tablespoons   cold water
                        ***filling***
 500      gram          mizithra or ricotta cheese
     1/2  cup           honey
   1      tablespoon    caster sugar
   1      pinch         salt
   3                    eggs
   2      teaspoons     lemon juice
   2      teaspoons     ground cinnamon

Preparation:

Oven temperature: 200 C (400F), reducing to 170 C (325F) Cooking time: 45 minutes Sift flour, salt and sugar into mixing bowl. Cut in butter with 2 knives, then rub with fingertips until mixture resembles fine crumbs. Beat egg yolk with lemon juice and cold water and blend in, using knife. When dough clings together knead lightly until smooth, cover and rest for 30 minutes. Beat cheese until smooth, gradually beat in honey and sugar. Beat in eggs, lemon juice and 1 teaspoon cinnamon. Roll out pastry on a lightly floured board to a 30 cm (12 inch) circle. Line a greased 25 cm (10 inch) Springform tin or pie plate with the pastry. Lightly beat egg white and brush some of this over pastry. Pour cheese mixture into pastry case and smooth top. Bake in a hot oven for 15 minutes, reduce to moderately slow and bake a further 30 minutes until set. Switch off heat and open over door slightly. Leave pie in oven until cool. Dust with remaining cinnamon and serve cut in wedges or in traditional diamond-shaped pieces. Note: Store honey pie in covered container in refrigerator. Bring to room temperature before serving.