Phyllo With Fresh Cheese and Mint

• 1 1/2 cups fresh mizithra cheese or whole-milk ricotta
• 1 large egg
• 1/4 cup chopped fresh mint leaves
• 1/4 cup sugar
• Generous pinch of cinnamon
• 1/2 pound phyllo, defrosted and at room temperature
• 6 ounces sweet unsalted butter, melted and clarified
• 1/2 cup honey

1. In a large bowl, combine the cheese, egg, mint, sugar and cinnamon.
2. Unroll the leaves of phyllo and slice the stack in half lengthwise.
3. Put the two piles of pastry leaves together into a single stack.
4. Lift one leaf of the phyllo off the stack, place it on a work surface, and brush it lightly with the melted butter.
5. Top with a second leaf of phyllo, brush the top lightly with butter, and fold the two leaves together lengthwise, forming a strip 2 to 3 inches wide.
6. Place a tablespoon of the cheese filling at one end of the strip, then lift a corner of the strip over the filling until the point of the corner meets the opposite edge of the strip, making a diagonal fold at the bottom of the strip and a triangular enclosure for the filling.
7. Continue folding the strip with the filling from corner to side as if you were folding a flag, until you reach the end of the strip.
8. Place the filled triangle, seam side down, on a baking sheet and continue making filled pastries until all the filling and phyllo are used.
9. There should be a little of the butter left.
10. Preheat oven to 375 degrees.
11. Brush the tops of the pastries with the remaining butter and sprinkle them with a little water.
12. Place them in the oven and bake about 15 minutes, until the pastry is golden.
13. Warm the honey in a saucepan while the pastries are baking.
14. Allow the pastries to cool about 10 minutes, transfer them to a serving platter, drizzle them with honey, and serve while still warm.

mizithra cheese, egg, mint leaves, sugar, generous, phyllo, sweet unsalted butter, honey

Taken from cooking.nytimes.com/recipes/7494 (may not work)