MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Melopita
  Categories: Greek, Desserts
       Yield: 6 servings
   1 1/2 c  Plain flour
       1 pn Salt
       1 tb Caster sugar
     1/3 c  Butter
       1    Egg; separated
       2 ts Lemon juice
       2 tb Cold water
     500 g  Mizithra or ricotta cheese
     1/2 c  Honey
       1 tb Caster sugar
       1 pn Salt
       3    Eggs
       2 ts Lemon juice
       2 ts Ground cinnamon
   Oven temperature: 200 C (400 F), reducing to 170 C (325 F)
   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
   Note:  Store honey pie in covered container in refrigerator.  Bring to
   room temperature before serving.
                    From: “The Complete Middle East Cookbook” by Tess
                    ISBN: 1 86302 069 1
   Typed for you by Karen Mintzias