Ingredients: 1 cup crumbled Manouri 1 egg Phyllo Pastry 4 TBSP Greek Sheep's Milk Butter 2 TBSP Fresh mint 2 TBSP Lemon Juice 1/4 tsp nutmeg 1/4 tsp cinnamon Vegaetable oil for frying 1/2 cup Greek Honey 1/3 cup creme Fraiche Directions: 1. Beat egg and Manouri together until smooth, then add butter, spices and lemon juice 2. Cut 16 3inch rounds with pastry cutter, placing 1 tbsp of filling on each round. Brush edges with a little milk, fold and seal edges well - place in fridge for 1 hour. 3. In a deep-fryer heat oil and carefully drop turnovers in, 4 at a time, for up to 3 minutes. 4. Drain turnovers on paper towels - when all are ready plate and top with creme fraiche, then drizzle warm honey all over.