This is a traditional Greek Easter dessert, which is said to have originated on the island of Siphnos. The original pie combined delicious local honey with a special soft cheese made from sheep's milk.

Crust
1 1/2 cups flour
1/2 cup softened butter
4 tablespoons cold water

Filling
1 pound ricotta cheese
1/2 cup honey
4 eggs
Grated rind of 1 lemon
Cinnamon

To make the pie crust, sift the flour. Add the butter with a pastry cutter or fork. The mixture will be crumbly. Gradually add 4 tablespoons of cold water, stirring until the dough is smooth. Roll out on a floured board with a rolling pin. Lift the dough carefully into a 9-inch pie plate. Pat into place and trim the edges. Set aside.

To make the filling, beat the ricotta cheese and honey together. Add the eggs, one at a time, beating after each addition. Grate the lemon rind and stir it into the cheese mixture. Pour the mixture into the pie crust. Bake until a knife inserted in the center comes out clean, about 50 minutes. Cool. Sprinkle with cinnamon. Chill in the refrigerator.

Serves 6 to 8.