1 lb manouri cheese ricotta will do in a pinch or 1 lb fresh mizithra cheese ricotta will do in a pinch
1 egg lightly beaten
1 1/2 teaspoons lemon zest finely grated
1/2 teaspoon cinnamon
2 tablespoons sugar
olive oil for frying or clarified butter for frying
greek thyme honey or cinnamon sugar
Steps:
Prepare a stiff dough with the flour olive oil salt and water
Leave to rest covered for an hour
Crumble cheese
Mix well with egg zest cinnamon and sugar
Separate dough in two
Take half of dough and roll out 1/8 inch thick on a lightly-floured surface
Using a water glass cut into small rounds 3 inches in diameter
Place 1 tablespoon of the cheese mixture on each round of dough moisten edges with a little water fold over and seal well pressing the edges together with a fork
Repeat with remaining dough and cheese filling
Heat enough olive oil or clarified butter to come up about 3/4 inch of pan
Fry pastries until golden brown
Drizzle with honey or sprinkle with cinnamon-sugar and serve hot
