Melopita - Traditional honey pie

This is a very tasty and very light dessert coming from Sifnos island (in Aegean Sea) and for a change with no syrup on!! We could call it the "Greek cheesecake"... Traditionally "Melopita" is an Easter sweet pie but it doesn't mean that you can not have it during the rest of the year. The classic version is the one I present to you today with only a few nutricious ingredients (with no crust or any other kind of pastry involved) . The key ingredient is the cheese they use in this pie. It should be the "anthotyro" (similar to the goat's cheese) or the fresh unsalted "myzithra cheese". I have seen and tasted a version with a home made pastry which was delicious but I'm not sure how much traditional it was. It's an easy recipe and it will accompany your tea or coffee perfectly

Ingredients:
1Kg of fresh unsalted goat's cheese (or Greek unsalted fresh Myzithra, or Greek manouri cheese or Anthotyro cheese)
1 water-glass of honey (a good quality)
1½ water-glass of sugar
8-9 eggs
some plain flour for dusting
cinnamon powder to sprinkle

Method:
In a plastic bowl, finely crumble the goat's cheese with a fork.

In the food processor add the cheese, the honey, the sugar and the eggs one by one (exactly in this sequence) and beat the ingredients until you have a nice smooth mixture.

Preheat the oven to 200°C.

Get a medium size oven dish and grease with some butter. Sprinkle all over with some flour and shake the dish a bit so to discard the excess flour.

Pour the cheese mixture into the oven dish and bake for about 45 minutes, until the pie is rather settled in the middle and got a nice golden colour.

Just a little while before it's ready, take the pie out and sprinkle on top with some cinnamon powder. Put back in the oven and let it bake for an extra 2-3 minutes.