- 400 gr Myzithra cheese
- 60 gr icing sugar
- 60 gr full fat milk, flavoured with mint tea
- 250 gr preserved orange spoon sweet
- 2 sheets of phyllo pastry
- Ground cinnamon
In a basin, crumble the cheese and add the sugar and mint tea-flavoured milk*. Mix until creamy, adding ground cinnamon according to taste. Cut the pastry into a shape of your choice, stick the two sheets together with sugar and cinnamon and bake in the oven until golden brown. Serve in a dish of your choice, a bed of cream with the orange spoon sweet on top and finally the phyllo.
* Place the tea sachet in a saucepan with the milk, gently bring to the boil, remove the sachet and leave aside to cool.